ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Custard-like Bread Pudding

Misc.
On a trip to Morgan City La, we ate at Rita Mae's Kitchen, and had the best custard like bread pudding. Could have had coconut and can milk and maybe coconut milk. It was the best thing I have ever eaten. The texture was smooth custard but firmer than pie. Please help me out. If you are ever in there ask for it. She serves several different kinds.

MsgID: 148176
Shared by: ROYELLA ROESSLER - TEMPLE
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Custard-like Bread Pudding
  ROYELLA ROESSLER - TEMPLE
2 Recipe: Coconut Bread Pudding with Rum Sauce
  Betsy at Recipelink.com
ADVERTISEMENT
Random Recipes
  • Hunklich Cherry Filled Pastry
  • HUNKLICH CHERRY FILLED PASTRY "Posted to fill a request for a recipe another member was searching for that had been made by a German lady. Apparently, the origins of this recipe are actually from German-Romanian cultu...
  • Banana Nut French Toast
  • BANANA NUT FRENCH TOAST 2 eggs 1/2 cup fat free milk 1 teaspoon ground cinnamon 1/4 cup chopped nuts Vegetable cooking spray 4 slices whole-wheat or cinnamon-raisin bread, cut in half diagonally 2 bananas, chopped int...
  • Spareribs Cantonese (using orange marmalade)
  • SPARERIBS CANTONESE 4 pounds pork spareribs* 1 cup orange marmalade 3/4 cup water 1/3 cup low sodium soy sauce 2 cloves garlic, minced (or 1/2 tsp garlic powder) 1/2 teaspoon ground ginger Dash ground black pepper Ora...
  • Chocolate Mint Cheesecake Cups (blender)
  • CHOCOLATE MINT CHEESECAKE CUPS 3/4 cup light cream cheese 1/2 cup sugar 1/2 cup 1% fat cottage cheese 2 tablespoons all-purpose flour 3 tablespoons unsweetened cocoa powder 3 tablespoons creme de menthe 1/2 teaspoon v...
  • Cookie Crumb Pie Crust
  • COOKIE CRUMB PIE CRUST "A crumb crust will taste better with homemade crumbs, but you can make crumbs from just about any type of crisp, un-iced cookies, so long as they are fresh. A graham cracker or vanilla wafer ...
  • Cheddar Cornbread (using cream cheese)
  • CHEDDAR CORNBREAD "This is best made in a twelve-inch cast iron skillet so the bread gets that great crust that comes from cooking in cast iron. You can never go wrong with a side of cornbread." - Courtney ...
ADVERTISEMENT
  • Burmese Nan Yang Restaurant Ginger Salad
  • Burmese Ginger Salad Source: Sunset Magazine, Dec. 1988 Makes 6 first-course servings Less known than the cuisines of its Asian neighbors, the food of Burma deserves recognition. Here, we present a refreshing sampler me...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Custard-like Bread Pudding
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!