Bread Pudding from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Beat the eggs well, and then, when very light, add the milk. Add sugar and mix thoroughly. Spread the bottom of the pan with the raisins, and then put a layer of diced Bread over them. Sprinkle thi...
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Ingredients
- 4 Cupfuls of Stale Bread, Diced
- 3 Eggs
- A Cupful of Raisins
- 1½ Pints of Milk
- A Teaspoonful of Vanilla
- ½ Cupful of Sugar
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