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(French-Créole: Pouding de Pain)
First published in The Picayune's Créole Cook Book in 1901
(See also Facts about Bread Pudding)
1 quart stale bread
sugar (see instructions)
1 cup raisins
1 1/2 pints milk
1 tsp. vanilla
Beat the eggs well, add the vanilla and mix, and then, when very light, add the milk.
If you use stale cake, add two tablespoons of sugar; if you use stale bread, add half a cup of sugar.
Wet the bread and squeeze it.
Then mix in it a cup of seeded raisins.
Beat the egg mixture thoroughly into this, and place in the oven and bake for an hour.
Serve with cream, brandy, or lemon sauce.
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