Bread Pudding

bread, raisin, vanilla & rum.

Inspiration: What do you do when the French bread gets too stale to make a good Po-Boy? In the South, we break it into small pieces and soak it overnight in cream, eggs, sugar, cinnamon and vanilla. Add nuts or raisins according to your personal preference, and bake it the next day. Serve it as dessert, usually covered in something sweet, like powdered sugar, chocolate, white chocolate or caramel sauce, or the best - hot buttered rum sauce. Originating in England in the Middle Ages, it was known as "Poor Man's Pudding" because it used stale bread. Perfected in the Gulf South, particularly New Orleans, it is a staple dessert at most restaurants.