Summer Escape-Houmas House

Plan Your Summer Escape
As Seen by Princess Maggie

How many times do you return from vacation needing another vacation just to rest? I've always thought a vacation was time to relax, recharge and live in the moment. Maybe it's because here at my Sugar Palace I live at a slower pace and see people visit here to escape the busy city. I spend my days napping under the shade of mossy oaks and enjoying afternoon swims in the lily ponds.

A couple days at Houmas House offer you a retreat from all the noise and fast pace of every day life. Here, you get a glimpse of the day to day living of the antebellum ladies that fanned themselves under these very trees. And since we're just a hop, skip and jump from Baton Rouge and New Orleans, you may want to consider spending time here to recharge and relax. I love this recent article about visiting Houmas House. It truly sums up what a visit here is like.

Get a Glimpse Here

Much Love,

Princess Maggie

Secrets from Latil's Landing

Sweet Potato Bread Pudding

Serves 12

8 tbsp. butter

1 loaf soft French or Italian bread, torn

into large pieces

2 medium sweet potatoes

4 cups milk

4 eggs

1 cup sugar

1 tbsp. vanilla extract

1 tsp. ground cinnamon

Preheat oven to 400°. Butter a medium baking dish with 1 tbsp. of the butter. Arrange bread in a single layer in the prepared dish and set aside at room temperature to dry out slightly, about 2 hours. Meanwhile, prick sweet potatoes in 4 or 5 places with the tines of a fork and bake on a baking sheet until soft, about 1 hour. Set aside until cool enough to handle, then halve lengthwise and scoop meat out of skins. If meat holds together, break it into large pieces. Tuck sweet potato pieces between the pieces of bread, mashing them down slightly with a fork.

Beat together milk, eggs, sugar, vanilla, and cinnamon in a large bowl. Pour over bread and sweet potatoes and set aside until bread soaks up milk mixture, 2-3 hours. Preheat oven to 375°. Cut the remaining 7 tbsp. butter into small pieces and scatter over bread pudding, then bake until custard is set, 35-40 minutes. Set aside to cool for at least 30 minutes before serving warm or at room temperature.