Old-Fashioned New Orleans Butterscotch Bread Pudding (1932)

• 
  3/4 cups brown sugar
• 2 tbspns butter
• 2 cups milk
• 2 eggs
• 1/4 tspn salt
• 1 1/2 cups bread crumbs
• 1 tspn vanilla

Caramel the butter and brown sugar. Add milk, and place over hot water. 

When the milk is scalded, add, slowly,  two beaten eggs. Add salt and vanilla. Then put bread crumbs into buttered dish, and pour custard over bread crumbs. Bake in oven until brown. 

More "Lost" Recipes from "New Orleans Recipes"

New Orleans Sweet Potato Pone (1932)

New Orleans Cream of Jerusalem Artichoke Soup (1932)

(Origin - "New Orleans Recipes" by Mary Moore Bremer, 1932)