Alex Patout's: Sweets

221 Royal Street ~ New Orleans, Louisiana ~ 70115
Phone: (504) 525-7788 Fax: (504) 525-7809

Bread Pudding

Even when you're using up leftovers, you can cook with elegance. For a really special presentation, bake this pudding in individual souffle cups or ramekins. It is delicious both warm and cold.

1 loaf stale French bread 1 cup raisins

1 cup chopped canned pineapple 2 cups milk

3 eggs, beaten 1/2 cup butter, melted

1 teaspoon vanilla 1/4 teaspoon salt

1 tablespoon cinnamon 1/2 cup raw white or brown sugar

1/2 cup chopped walnuts or pecans (optional)

Preheat the oven to 350 F.

Tear the bread into small pieces and place in a bowl. Cover with the milk and let soak 15-20 minutes. Then mash the bread to get rid of any remaining chunks. Add the eggs, vanilla, cinnamon, sugar, raisins, pineapple, butter, salt, and nuts, if desired, and mix well. Pour into a buttered 8-9 inch square or round baking pan and bake for about 45 minutes, until set in the middle and browned on top. Cut in wedges or squares and serve with sweetened whipped cream, flavored, if desired, with Grand Marnier and brandy.

1 loaf stale French bread	1 cup raisins
1 cup chopped canned pineapple	2 cups milk
3 eggs, beaten	1/2 cup butter, melted
1 teaspoon vanilla	1/4 teaspoon salt
1 tablespoon cinnamon	1/2 cup raw white or brown sugar
1/2 cup chopped walnuts or pecans (optional)