Vic and Nat'ly Broussard, the cartoon creations of artist Bunny
Matthews, are the proprietors of a New Orleans po-boy shop located
deep in "Da Nint' Ward." In their official capacity as
arbiters of fine taste, Vic and Nat'ly appear-much larger than life-on
the sides of all Leidenheimer Baking Co. delivery trucks, urging
passersby to "Sink ya teeth into a piece of New Orleans cultcha-a
Vic and Nat'ly's
Recipe of the Month
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periodically to view new recipes.
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French bread and would like us to consider it for display, click
Recipe Courtesy of:
By Chefs Gary Darling, Hans Limburg, and Greg Reggio
12 large Eggs
1 tablespoon Cinnamon
7 cups Milk
4 cups Sugar
1 tablespoon Vanilla Extract
1 cup Raisins
1/2 pound Butter
1&3/4 pound Leidenheimer French Bread-at least one day old 1"-2"
Blend eggs, milk, sugar, melted butter, vanilla, raisins and cinnamon
in a mixing bowl. Make sure sugar is totally dissolved.
Add bread and gently press down until it is soaked.
Toss to incorporate the raisins.
Line a 3" x 10" springform with parchment paper. Lightly
oil the paper.
Fill the pan with the bread mixture.
Bake at 350 degrees for 1 to 1&1/2 hours or until a skewer pulls
Bread Pudding Rum Sauce:
2 cups Karo Light Corn Syrup
1/4 cup Dark Rum
1/2 # Butter-softened at room temperature
2 Tablespoons Vanilla
Heat corn syrup, rum and vanilla to a simmer in a sauce pan.
Using a wire whip, vigorously mix in the softened butter.
Keep at room temperature until ready to serve.
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