By GinaCucina on October 03, 2012
"I got this recipe from a friend of mine years ago when she got back from New Orleans. She took a cooking class in the city and shared it with me. I've been grateful ever since."
Serving Size: 1 (258 g)
Servings Per Recipe: 8
"Very good bread pudding and couldnt be easier to make. We did use the french bread but Cranraisins since I had them on hand. Let it rest for 30 minutes before putting it in the oven and again after taking the pudding out of the oven so the center could set. Mixed dried fruit or dried cherries would also be delicious. Made and reviewed for Pick A Chef Orphanage - Fall 2012."