New Orleans bread pudding is made from day-old French bread — the light, airy loaves specific to New Orleans bakeries — soaked in a custard of eggs, milk, cream, sugar, vanilla, and cinnamon until fully saturated, then baked until set and golden on top. The interior stays soft and custardy, the top develops a slight […]

Continue Reading »

Tarte à la bouille is a custard pie built on a sweet dough crust — thick, tender, and closer to a sugar cookie than a conventional pie shell — filled with a cooked vanilla custard made from milk, eggs, cornstarch, butter, and sugar. The filling is set before it goes into the shell, poured in […]

Continue Reading »