New Orleans Bread Pudding

New Orleans "Bread Pudding"

Appliance:  350 Degree Oven

Ingredients:  Day Old French Bread, Milk, Eggs, Sugar, Vanilla, Cinnamon, Allspice, Butter

Rum, Raisins, Pecans (Optional)

Additional Items:  Large, Medium & Small Bowls, Spoon, Foil, Baking Dish, Cutting Board, Knife

Soak Time:  3hrs to Overnight  Cooking Time: 30-45mins

Approx. Measurements:  1 loaf of french bread, 1 qt milk, 3 eggs beaten, 1 3/4 cups sugar, 2 tbsp vanilla, 1/4 tsp allspice, 1/2 tsp cinnamon, 1/4 cups raisins, 3 tbsp butter

1.  Soak Raisins in Rum (enough to cover raisins) in Small Bowl.

2.  Cut French Bread into 1 Inch Pieces.

3.  Pour Milk into Large Bowl.

4.  Whisk Eggs in Medium Bowl.

5.  Add Sugar to Eggs & Whisk.

6.  Add Cinnamon, Vanilla & Allspice.  Whisk.

7.  Pour Egg Mixture into Milk.  Whisk.

8.  Add Bread Cubes to Mixture.  Mix & Cover.

Put into Fridge & Mix Every Time You Think About It.

9.  Preheat Oven.  Coat Pan w/ Melted Butter.

Add Rum Raisins & Pecans into Bowl.  Mix.

Pour Bread Pudding into Pan & Bake Until Brown Around Edges.

(30 to 45 mins)

&

Enjoy!!!

So Good!!

Additional Info

Don't Substitute Butter for Margarine!

Check oven every 15mins so it doesn't burn.

It is suppose to look moist at the top.

Do not overcook it or it will be dry.

Tastes great cold or hot.

Goes great with vanilla ice cream or cold milk.

New Orleans French Toast

New Orleans French Toast

**This recipe is for 1/2 loaf**

Appliance:  Cast-Iron Griddle or Large Skillet

Ingredients:  Day Old French Bread, Eggs, Milk, Sugar, Vanilla, Cinnamon, Canola Oil, Butter or Margarine

Syrup, Powder Sugar & Pecans (Optional) 

Additional Items:  Bowl, Cutting Board, Knife, Spatula

Cooking/Prep Time:  20 mins

Approx. Measurements:  1/2 loaf french bread, 1 cup milk, 1/3 cups sugar, 2 eggs (lightly beaten), 1 tbsp vanilla, 1 tbsp cinnamon

1.  Cut Bread into 1 Inch Pieces.

2.  Pour Milk into Bowl.

3.  Add Eggs.

4.  Add Sugar, Cinnamon & Vanilla. 

6.  Mix.

7.  Add Bread.

8.  Turn Frequently Until Liquid is Mostly Absorbed.

Try Not to Break Up Bread.

9.  Add A Little More Cinnamon.

10.  Heat Griddle.  Add Tbsp Margarine & Tbsp Oil.

(NOT Olive Oil)

11.  Cook Until Golden Brown.  Turning Frequently.

Top w/ Powdered Sugar, Pecans, Syrup (Optional)

&

ENJOY!!!

New Orleans French Toasted Topped w/ Powdered Sugar, Pecans & Syrup.

Additional Info

Using Griddle on Gas Stove-Top?  Be careful not to burn the bread because of the direct heat.

Mardi Gras Pasta!!

MARDI GRAS PASTA

Submitted By:  Krystal S. (Mother of 1)

Appliances:  Stove-Top, 375 Degree Oven

Ingredients:  Pasta, Velveeta, Chicken, Sausage, Onion, Cream of Mushroom, Rotel or Diced Tomatoes, Milk, Seasoning, Dry Parsley, Olive Oil, Margarine

Additional Items:  Cutting Board, Knife, Large Skillet, Can Opener, Large Baking Dish, Pam, Spoon, Tongs or Fork, Bowl

Cooking Time:  1 hr 10 mins

I prefer Fettuccine for this recipe.

Approx. Measurements:  1 lb pasta, 3/4 (small package) of velvetta, 1/2 package sausage (diced), 1 chicken breast or 4-5 chicken tenders (cut into 1 inch pieces), 1 can cream of mushroom, 1 can rotel, small onion (chopped),  1 tbsp olive oil, 1 tbsp margarine, 1 1/2 cup milk

1.  Boil Pasta According to Package Directions.

Drain & Put into Large Baking Pan Sprayed w/ Pam.

2.  Cut Sausage, Onions, Velveeta & Chicken (not pictured)

Preheat Oven to 375 Degrees.

3.  Brown Sausage in Skillet.  

Remove to Bowl.

Cooked Sausage.

4.  Saute Onions in Same Pan w/ Margarine & Caramelize. 

Remove to Bowl w/ Sausage.

Cooked Sausage & Onions.

5.  Cook Chicken (coated w/ olive oil & seasoning) in Same Skillet.

Remove to Bowl w/ Sausage & Onions.

I like to cut the chicken into smaller pieces while in skillet.

Cooked Sausage, Onions, & Chicken.

6.  Lightly Season Pasta & Add Cream of Mushroom to Pasta.  Mix.

7.  Add Rotel to Pasta.  Mix.

8.  Add Meat & Onions.  Mix.

9.  Add Velveeta.  Mix. 

Unfortunately the photo is slightly messed up.

10.  Add Milk Until Half-Way Up Pasta.  Add Parsley & Mix.
Cover w/ Foil, Place in Oven Until Cheese is Completely Melted
(45 mins to 1 hr)
Stir Frequently & Taste; Adding Seasoning if Necessary.

Add Milk Depending on Consistency Wanted.

Enjoy!!

Yummy!

Special Thanks To 
Krystal S. for this delicious recipe
& 
The Durand Family for their assistance & ingredients.

Additional Info

Pasta to Thick?  Add milk, stir & put in oven to heat.

Reheating Instructions? Use either oven, stove or microwave.  Add a little milk if too thick.

Other Combinations?  Shrimp & Sausage, Chicken & Shrimp, Crawfish, Everything

Make Pasta Spicy?  Add diced jalapenos in skillet with chicken.