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"Jambalaya" Bread Pudding (McIlhenny Company) 

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as the less criminal forms of sin."

~ Mark Twain, 1884

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French Quarter Magic
French Quarter...
Diane Millsap
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La Belle Cuisine


"Jambalaya" Bread Pudding
[the best!]
Jambalaya: A Collection of Cajun
& Creole Favorites

Junior League of New Orleans, 1980


1 loaf French bread (1 1/2 feet long)
[1 pound]
1 quart milk
3 eggs, beaten
2 cups sugar
2 tablespoons vanilla
1 teaspoon cinnamon
1 cup raisins
3 tablespoons butter

In a large bowl, break bread into bite-size pieces. Cover with milk
and soak for 1 hour. Preheat oven to 375 degrees F. Mix well. Add
eggs and sugar. Stir in vanilla, cinnamon and raisins.
Melt butter in a 13-by-9-by-2-inch baking dish, tilting to coat all
sides. Pour in the pudding and bake 1 hour. Serves 12.

1 stick [1/2 cup] butter
1 cup sugar
1 egg, beaten
1/4 cup bourbon

In top of a double boiler, melt butter and sugar. Gradually whisk in egg
[and cook until mixture thickens]. Cool slightly. Add bourbon. If serving
right away, pour warm sauce over pudding. If not, warm sauce slightly
before serving and serve in a sauce boat.

NOTE: No doubt the above sauce is more typical of New Orleans, but
here is  a delicious alternative if you prefer an alcohol-free sauce:

Old Fashioned Lemon Sauce

1/2 cup butter
1 cup sugar
1/4 cup water
1 large egg, beaten
3 tablespoons fresh lemon juice
Grated zest of 1 lemon

Combine all ingredients in a medium non-reactive saucepan. Cook
over medium heat, stirring constantly, until mixture comes to a boil.

Featured Archive Recipes:
Bread Pudding Soufflé with Whiskey
Sauce (Commander's Palace)

Chocolate Bread Pudding with
Spiced Cream (Emeril)

Creole Bread Pudding (Commander's)
Chocolate Silk Bread Pudding
Double Chocolate Bread Pudding with
with Salted Bourbon Caramel Sauce

White Chocolate Bread Pudding
(Chef John Folse)


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