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Eat Lafayette: Fezzo’s In Scott

I recently had the opportunity to visit Fezzo‘s (in an ‘official’ capacity this time!) for lunch a few weeks ago, as they are taking part in the annual Eat Lafayette campaign.  Their Eat Lafayette special?  Chargrilled Oysters!!

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Special thanks to Mondavi Wines and The New Fly Lafayette Club for sponsoring Eat Lafayette (and to Louisiana Hot Sauce for ‘spicing’ up Eat Lafayette!)


(Via Youtube and Eat Lafayette)



As part of Eat Lafayette 2012, some restaurants have decided to ‘open the vault’ and share some of their delicious recipes for some of their famous menu items. Fezzo’s has decided to share with the entire world their recipe for their famous bread pudding and rum sauce. You may want to bookmark this page and try this recipe yourself.

Fezzo’s well known Bread Pudding is derived from several different recipes circulated over the years through the Faul and Bordes family. The recipe is simple, but a perfect blend of ingredients that create this perfect recipe.


Fezzo’s Rum Sauce:


Butter – 2lbs

Heavy Cream – 2qts

Powdered Sugar -2 boxes

Rum – 1 cup



In a medium pot, heat all ingredients together on medium to low heat. Ingredients will liquefy and marry. Once mixture has evenly blended and starts to simmer remove from heat and let mixture cool. Serve sauce on top of bread pudding. Sauce can also be stored in refrigerator and reheated once ready to serve. (Keep in mind to completely cool sauce before placing in refrigerator.)

Fezzo’s Bread Pudding:


5 Hamburger Buns

2 Poboy Buns or 1-12” French bread

1/2 Cup Brown Sugar

1/4 Cup Confection Sugar

1 Can Evaporated Milk

1 Can Condensed Milk

1 Cup Whole Milk

1/2 Cup Granulated Sugar

1/2 lb Melted Butter

1/4 Cup Amaretto

6 Eggs

2 tsp Cinnamon

1 3/4 tsp Vanilla

(Extra, 1/4 Cup Brown Sugar & 1 tsp Cinnamon, mixed and reserved)



Preset oven to 350 degrees, lightly coat a 9×13 baking pan with vegetable oil or cooking spray.

In a bowl break bread into small pieces, 1/2 inch to an inch in size. In another bowl, combine all other ingredients together and mix well. Once eggs are beaten and ingredients are well blended, pour egg and milk mixture over bread and use your hands to mix all components together. Once bread is soaked and evenly combined, pour all components into your pre-greased 9×13 baking pan. Evenly spread ingredients in pan, and then sprinkle reserved brown sugar and cinnamon mixture on top. Bake in oven for about 25-30 minutes. (Baking times may vary if you rather a different consistency.)

Pudding should turn golden brown.



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