Recently, I watched on TV a food truck chef make Bread Pudding in her truck. It looked delicious and I remembered I often made Bread Pudding based upon a recipe from the following book:
I lost the book and mentioned this to Susan. And guess what? She bought me a copy.
It’s a great cookbook, a history book filled with vintage photos and “…great Creole and Cajun recipes from the city’s grand restaurants and modest cafes, from mansions and country kitchens, superbly clear directions, local cooking secrets.”
Here’s the recipe (Note: I added asparagus and I used cocktail shrimp which I added to the wok for the last few minutes: