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Bread Pudding

posted Nov 6, 2011, 6:35 AM by Creative Cajun Cooking Admin
Jimmy L. Babin
Creative Cajun Cooking
A" lip licking" desert that makes you want more
Servings: 50 
Yield: 2 1/2 gallons
6 Eggs, raw 
5 quarts Milk, whole 
3 cans (14 oz.) Condensed Milk 
2 cups Sugar 
1/8 cup Vanilla Extract 
6 Bread Loaf 
Rum Butter Sauce 
Top with my special "Rum Butter 
Sauce" 
Copyright: Cookbook #1
  • Mix all eggs, liquids and sugar together well with mixer
  • Fill pan with broken bread piled high into large container for saturation with liquid mixture. It is important to assure total saturation of bread to avoid dry spots
  • Bake in 4" full pan at 350 degrees for approx. 2 hours or until top is noticed to be rising and turning brown, then remove from oven
  • As it cools it will sink back down into pan
  • See Rum Butter Sauce recipe to create a glistening and scrumptious topping to pour over the already delicious desert
Service for 30 - 40 people - depending on portion size.
UTENSILS NEEDED:
1 - 4" Full Pan

Per Serving (excluding unknown
items): 228 Calories; 11g Fat (43.6%
calories from fat); 5g Protein; 26g
Carbohydrate; 0g Dietary Fiber;
45mg Cholesterol; 144mg Sodium.
Exchanges: 0 Lean Meat; 1/2 Non-
Fat Milk; 2 Fat; 1 1/2 Other
Carbohydrates.
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