Wanda Rouzan is known as the “Sweetheart of New Orleans” but she has some spice too. Second-line grand marshal, musical ambassador, singer and educator; Rouzan’s dedication to preserving New Orleans culture makes her a living legend. Go ahead and add chef to that list because she is just as talented in the kitchen, case in point, her sinfully delicious bread pudding.
“I make a much larger pan ordinarily because it’s the first thing that goes, whenever we go anywhere, ooh Auntie Wanda made bread pudding so Auntie Wanda’s bread pudding gets hit real fast.”
She says the best thing about New Orleans cooking is the love. “Food is another art form, if I’m preparing something my music is on, I’m inspired.”
“The music the food and the culture of New Orleans, you don’t have that anywhere else in the world, nowhere.”
After 40 years of teaching at the Audubon Charter School, Rouzan retired earlier this year but has plans to stay very busy. She is part of the revival of St. Katherine Drexel Preparatory High School. She continues to perform worldwide with her group and stays involved in several non-profit organizations and boards.
To learn more about Wanda Rouzan visit: http://www.wandarouzan.com/index.html
Wanda Rouzan’s Condensed Milk Bread Pudding
1 can evaporated milk
1 cup milk
2 tsp vanilla extract
½ tsp salt
1 tsp cinnamon
1 tsp nutmeg
½ tsp allspice
2 cups light brown sugar
1 loaf stale French bread, sliced
1 stick butter
1 can sweetened condensed milk
1 box raisins
Mix eggs, evaporated milk, milk, vanilla, spices and sugar in bowl. Layer bread in a 9×13-inch pan. Melt 6 tablespoons of butter and pour over bread along with ¾ of the sweetened condensed milk. Sprinkle the raisins over the bread. Pour the egg mixture over bread, refrigerate for one hour. Dot with remaining butter. Drizzle with remaining condensed milk. Bake at 350 degrees for 45 minutes.