1838 Napoleon Ave., New Orleans, LA
(504) 895-4877

After 100 years, no one in our kitchen uses a written recipe anymore. Our recipes are stored in the hearts and minds of our longtime cooks. Good luck getting anything out of them concrete! We won’t tell you what it took to get this bread pudding recipe in writing, but know it was worth it and you will love it.

Bread Pudding


Bread Pudding

by Pascal’s Manale



  • 3 Loaves French Bread
  • 15 ozs. Raisins
  • 1/2 Gallon Whole Milk
  • 1/2 lb. Sugar
  • 10 Eggs
  • 1/2 Pound of Melted Butter
  • 3 ozs. Vanilla Extract



Cut French bread into cubes. Pour milk on French bread. Let milk soak into bread. Add the remaining ingredients to French bread mixture. Mix with hand until blended evenly. Pour mixture into ungreased pan. Pre-heat oven at 350 degrees. Bake for 45 minutes to 1 hour. Makes 15 or more servings.



  • 3 ozs. Brandy
  • 1 lb. butter
  • 8 ozs. sugar
  • 2 ozs. vanilla extract


Let butter sit at room temperature until very soft. Add the remaining ingredients and blend with mixer until smooth. Pour over bread pudding.