Bread Pudding’s Fruity Twist

DEAR SOS: Could you possibly obtain the recipe for bread pudding served at Mother’s Restaurant in New Orleans?


Big Bear City

DEAR ELLEN: Here is the recipe received from owner-chef Gerard C. Amato. Adding fruit cocktail gives the pudding a fruity twist.




1/3 cup clarified butter

Pinch ground cinnamon


Pinch ground nutmeg

1 1/2 teaspoons brown sugar, packed

2 teaspoons brandy

2 teaspoons Mexican coffee liqueur


6 cups cubed stale French bread

1 tablespoon brandy

2 eggs


2 cups milk

1 tablespoon brown sugar, packed

1/2 cup granulated sugar

1 cup fruit cocktail in syrup

Pinch ground nutmeg

1 tablespoon ground cinnamon

1/2 teaspoon vanilla extract

1/2 cup butter, softened, plus extra for greasing pan



Combine butter, cinnamon, nutmeg, brown sugar, brandy and coffee liqueur in top of double boiler over simmering water and keep warm.


Combine bread, brandy, eggs, milk, brown sugar, granulated sugar, fruit cocktail, nutmeg, cinnamon, vanilla and butter in bowl and mix until bread is well moistened.

Pour into buttered 13x9-inch baking pan and bake at 350 degrees until browned around edges and on top, about 1 1/2 hours. Serve hot or cold with Buttered Brandy Sauce.

6 to 8 servings. Each of 8 servings with 1 tablespoon sauce:

450 calories; 547 mg sodium; 111 mg cholesterol; 23 grams fat; 50 grams carbohydrates; 9 grams protein; 0.21 gram fiber.

A Better Bisque

DEAR SOS: We had brunch at the Sierra Cafe at the Universal City Hilton and ordered the lobster bisque, one of the best I’ve eaten. Please see if you can get this recipe.


La Can~ada

DEAR SUE: Executive chef Mark Kohn says the bisque is also served at the cafe’s Sunday night prime rib buffet. The recipe calls for lobster shells, which are inexpensive and available at most seafood markets.


1 stalk celery, cut into 1/4-inch dice

1 large carrot, cut into 1/4-inch dice

1 small onion, cut into 1/4-inch dice

1 teaspoon olive oil

4 lobster shells

1/4 cup tomato paste

8 cups chicken stock

1/4 cup butter

1/4 cup flour

Sprig thyme

2 cups heavy whipping cream

Saute celery, carrot and onion in olive oil over medium-low heat until onion is transparent, about 10 minutes. Add lobster shells and tomato paste and saute over medium-high heat 3 minutes. Add chicken stock and bring to boil. Reduce heat and simmer 30 minutes. Discard shells.

Melt butter in separate skillet over medium heat. Stir in flour until smooth and golden. Bring lobster stock to boil, then add flour mixture, stirring constantly, until sauce thickens and becomes shiny, 3 to 4 minutes. Simmer over low heat 5 minutes. Add thyme, then stir in cream and cook until soup is smooth and heated through, about 5 minutes.

6 to 8 servings. Each of 8 servings:

321 calories; 1,094 mg sodium; 98 mg cholesterol; 31 grams fat; 9 grams carbohydrates; 4 grams protein; 0.28 gram fiber.