IN THE KITCHEN WITH: Andy Youngs

Andy Youngs is a member of St. Mary, Star of the Sea, Catholic Church Women’s Guild. The group hosts two fundraisers yearly: the Christmas bazaar and the rummage sale. She is one of the members who provides homebaked goods for the fundraiser workshops on Wednesdays and Thursdays throughout summer and fall. In 2009, the guild produced a cookbook, “Another Taste of Heaven,” featuring a collection of members’ favorite recipes. Plantation bread pudding was a big hit with everyone. She will be making it for the parish picnic in December.

The recipe came from the Tchoupitoulas plantation cook book. The plantation was on the river road outside of where Youngs grew up in New Orleans, but burned down before Youngs visit herself. She’s been making the dish since the early ‘70s.

The pudding serves 6 and can be doubled in a 9-by-13 pan. The sauce must be served warm, but can be stored in the refrigerator and reheated later.

Plantation Bread Pudding
Ingredients (serves 6):
1 small loaf French bread (day old preferred)
2 cup sugar
1 cup fruit cocktail, undrained
1 stick butter melted
2 eggs
1 Tablespoon Vanilla
1 cup raisins
1 large can of evaporated milk

Method:
1) Beat eggs, milk, melted butter, vanilla and sugar
2) Add raisins and fruit cocktail
3) When ingredients are well blended, dice French bread and add to the milk mixture. Let soak for about 5 minutes
4) Pour into a 9-inch baking pan and bake for 40 to 45 minutes at 350 degrees.
5) Serve in dessert bowls with warm rum butter sauce.

Rum Butter Sauce
Ingredients
1 stick butter
1 cup sugar
1 cup dark or light rum

Method
1) In a saucepan, melt butter
2) Add rum and sugar, blend well and bring to a boil