Raspberry and Apple Bread Pudding (1986)

• 
  4 eggs
• 3/4 cup sugar
• 1/3 cup flour
• 3 cups heavy cream
• 4 brioches (about 1/2 lb)
• 2 medium-size green apples
• 1 tbspn butter
• 1 pint raspberries (or sliced strawberries)
• 2 tbspns sifted confectioner's sugar

Stir together the eggs, sugar, and flour, and add the cream gradually to form a smooth mixture. 

Trim the crusts from the brioches. Cut them into slices and then into triangles. Peel, core, and slice the apples.

Butter a 1-1/2 quart souffle dish, and layer a third of the brioches slices in it. Cover it with a layer of half the apples. Add a third of the egg custard mixture.  Arrange another layer of a third of the brioche, the remaining apples, and all of the berries. Slowly add the remaining custard, and cover with the remaining brioche slices and the rest of the custard. 

Bake for 50 to 60 minutes at 350 degrees, until the custard has set and the brioche is delicately browned. Sprinkles with the confectioner's sugar, and serve at room temperature. Serves 8. 

More "Lost" Bread Puddings

Coffee Bread Pudding (1979)

New Orleans Bourbon Bread Pudding (1984)

(Origin - "American Bistro" by Irena Chalmers and Friends, 1986.) 

Coffee Bread Pudding (1979)

• 1 cup strong coffee
• 1 cup light cream
• 2 cup milk
• 6 slices raisin bread
• 2 eggs, slightly beaten
• Butter, softened
• 1/2 cup sugar
• 1 tspn vanilla
• 1/2 tspn salt

Mix coffee, cream, and milk, and bring to scalding point. Spread bread lightly with butter and cut into half-inch pieces.  (Do not trim crusts.) 

Mix eggs, sugar, and salt.  Add bread and vanilla, and then add to coffee mixture.  Pour into 1-1/2 quart casserole, and place in a pan of hot water. 

Bake at 325 degrees for 1-1/2 hours or until knife comes out clean.  Serve warm or cool with whipped cream.  Serves 8. 

(Origin - "Just Desserts" by the Auxiliary of Presbyterian Intercommunity Hospital in Whittier, California, 1979. Recipe by Phyllis Marett.)

More "Lost" Coffee Recipes
Coffee Mousse (1885)
Coconut Coffee Fudge (1949)

Baked Mocha Rice Pudding with Coffee (1969)

New Orleans Bourbon Bread Pudding (1984)

• 1 loaf French bread (1-1/2 feet long)
• 1 quart milk
• 3 eggs, beaten
• 2 cups sugar
• 2 tbspns vanilla
• 1 tspn cinnamon
• 1 cup raisins
• 3 tbspns butter
• Bourbon sauce (see below)

Preheat oven to 375 degrees.  In a large bowl, break bread into bite-sized pieces.  Cover with milk combined with sugar and beaten eggs,  and soak for 1 hour. Stir in vanilla, cinnamon, and raisins.  Melt butter in a 13x9x2 baking dish, tilting to coat all sides.  Pour in bread pudding and bake 1 hour.

Bourbon Sauce for Bread Pudding

• 1 stick butter
• 1 cup sugar
• 1/4 to 1/2 cup Bourbon
• 1 egg, beaten

In top of a double boiler, melt butter and sugar. Gradually whisk egg. Cool slightly. Add Bourbon. If serving right away, our warm sauce over bread pudding. If not, warm sauce slightly before serving and serve in sauce boat.

(Origin - "Jambalaya: The Official Cookbook of the 1984 Louisiana Exposition" by The Junior League of New Orleans, 1984.)

More "Lost" New Orleans Desserts

New Orleans Holiday Pudding with Rum, Brandy (1941)

New Orleans Gingerbread with Orange (1883)

New Orleans Gin Fizz (1963)