By now we’re all aware that Hubig’s Pies burned to the ground last week in New Orleans. Multiple fundraisers are underway to ensure that the pie factory will be rebuilt and the legend can continue putting out the finest pastry in Lousiana.

From Hubig’s Facebook page.

This recipe is by Leon Galatoire of the famous restaurant

Hubig’s Pie Lemon Bread Pudding

11 eggs

1 ½ cups sugar

1tsp. vanilla extract

1 qt. milk

1tsp. ground cinnamon

24- ½ in. slices French Bread

3 lemon flavored Hubig Pies (chopped in small pieces)

2 tablespoons confectioners’ sugar

METHOD:
Preheat oven to 350ºF.

In a large mixing bowl, combine eggs, sugar, vanilla, milk, and cinnamon.

Using a wire whip, beat mixture until well blended. (About a minute)

In 5oz. nonstick muffin pans (for 12), spray with vegetable spray,

Place one bread slice on the bottom of each muffin cup alternating 1 teaspoon chopped Hubig pie then repeat for second and third layer, filling all void spaces.

Gradually pour in egg custard mixture until bread is saturated with the custard and cups are full.

Allow to sit for 2 hours. (You may have to alternately refill each cup as they absorb the mixture)

Cover trays with aluminum foil.

Place muffin trays into a slightly larger sheet pan with about a ¼ inch of water (for water bath)then place in the oven and bake for 45 minutes, until top is golden brown.

Remove from oven and allow pudding to sit for about 10 to 15 minutes to set up.

Using a thin spatula, or blunt knife, gently separate pudding from the sides of each mold.

Carefully invert pan to expose the individual servings.

Place each piece on serving plates and dust with confectioners’ sugar through a fine sieve.

Serves: 12

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