This recipe is from our cookbook The Acadian Kitchen. In that book we celebrate our Acadian cousins from all around the world, most who can trace their ancestry here to Nova Scotia. The book talks about how the great upheaval scattered Acadians all around the world, to France, Haiti, and into the United States.
The Louisiana Acadians began making a new life for themselves, they were “strongly encouraged” to give up their French names and language. They had to learn to cook with ingredients that were completely foreign to them, for example fricot became gumbo and so on. They even took on a new identity, Acadians soon became Acajuns, and then eventually Cajuns.
This bread pudding recipe comes from a good friend in Louisiana named Randall Menard, someone who was an acquaintance, then a friend , then a cousin and now a brother. This bread pudding is wonderful with peaches but equally as good with fresh wild blueberries.