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What’s Cooking in May?

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My momma was a great cook. She cooked her one pot meals during the week to feed us five kids. She doesn’t cook anymore because she had her own meals on wheels in a chef son. It’s my payback for her cooking for us when we where young. My daddy was a great cook too and often cooked on the weekends. Every Sunday was like a Piccadilly Cafeteria in our home with lots of fresh home cooked meals. We always had a garden so there lots of fresh vegetables at each meal. I remember stuffed mirliton, cabbage rolls, smothered round steak, butter beans and rice. Oh and salt meat boiled with new potatoes dabbled with mayonnaise. Gosh I miss that! I can hardly think of any vegetable that we could not eat on top of rice. Fresh green beans cooked with a roux would be a perfect example. A sweet tooth runs in the family and daddy made the best bread pudding. It’s a perfect dessert to for Mother’s Day and I am happy to share our family recipe with everyone. Look for a video cooking demonstration on the bottom of the home page of my website and we can make it together.


Daddy’s Bread Pudding with Meringue



-8 egg yolks

– 2 cups sugar

– 12 oz can evaporated milk

– 2 cups whole milk

– 1-8 oz. Can crushed pineapple

– 1 tsp. Vanilla

– 6-8 slices white bread, broken in small pieces

– ½ cup raisins ½ block butter, cut into cubes


– 8 egg whites (room temp)

– 1 cup sugar

– 1 tsp. Cream of tartar

– ½ tsp. Vanilla



Preheat oven to 350 degrees F. Combine and mix pudding ingredients in a large bowl starting with sugar and egg yolks, milks, pineapple, bread and raisins. Pour all into a 9X14 inch or larger pan. Dot with chipped butter. Bake about 45 minutes stirring the mixture halfway through the cooking process.


Beat egg whites with cream of tartar until stiff. Add sugar and vanilla and continue to beat until very stiff. Spread over baked pudding and bake another five minutes or until meringue is golden brown.


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8200 Jefferson Hwy ⋅ Baton Rouge, LA 70809 ⋅ Phone: (225) 927-3998