INGREDIENTS:

1 1/3 c. or (15 oz. can) Eagle Brand milk
3 c. hot water
2 c. of 2 day old bread
3 eggs, beaten
1 tbsp. melted butter
1/2 tsp. salt
1 tsp. vanilla

DIRECTIONS:

In large bowl combine milk and water. Add bread and let mixture stand until mixture is lukewarm. Stir in next 4 ingredients. Turn into 1 1/2 quart casserole or baking dish. Put casserole into shallow pan filled to depth of 1 inch with water. Bake at 350 degrees until a sharp knife blade inserted in center of pudding comes out clean or about 1 hour. Serve hot or cool with fruit or cream.

SAUCE FOR BREAD PUDDING:

4 egg yolks
Sugar as desired
1 can cream (small)
1/2 can milk
Vanilla
1 tsp. flour

Cook on low heat in saucepan until bubbly. This was my grandmother’s recipe who died before I was born. She was born and raised in Cajun Country. This recipe was handed down to my mother and then down to me.

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