New Orleans Style Bread Pudding

New Orleans Style Bread Pudding is my kind of bread pudding.  This bread pudding does not have large pieces of bread hanging out.  This is creamier than other bread puddings, but not too egg-y.

It can be made with any kind of leftover bread that you have laying around.  One day I would like to try this with stale cinnamon rolls. But, that would mean there were leftovers………..

I prefer making this with some dried out quick yeast rolls.  I’m able to crumble them pretty quickly and these rolls absorb the liquid pretty easily.  As you are mixing up this bread pudding, the consistency will look like really wet oatmeal.  No worries, this will bake up and set just fine.  If it needs a little extra baking time, that’s OK too.  It just means crispier edges, which in my opinion is the best part.

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“Too Cheesy” Macaroni and Cheese

Who doesn’t love a big helping of homemade macaroni and cheese? My spouse, that’s who. He likes the stuff from the box; powdered cheese, foil packet of cheese, any kind of cheese besides good old fashioned American cheese slices. Now don’t misunderstand, there is something to be said about the convenience of those blue boxes and I have cooked my share of them. I have also served up the frozen and refrigerated prepackaged varieties. I feel no shame.

But I prefer my macaroni and cheese the way my mom used to make it when she was in the cooking spirit. It is swimming in cheese, enough cheese that it gets called “too cheesy” in this house and rarely gets made anymore. I was excited to write this post because it gave me the excuse to make it for photos.

(Side note: while writing the recipe, I realize that the DH might actually be right, this might be too cheesy……. But please do not tell him he was right, I will never hear the end of it.)

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