Maque Choux with Bread and Butter Custard

Today, I mixed a little Cajun with a little Caribbean with my two dishes.
The first, maque choux, is an interesting one - chopped onion, diced bell pepper and tomatoes, plus a mixture of corn and milk blended in the food processor and cooked for 20 minutes and seasoned with salt, black and cayenne pepper are the ingredients. The recipe states that the cook should aim for the consistency of scrambled eggs - it kind of looks like it, but I think I used too much milk. My maque choux was okay - the cayenne and onion gives it a bit of a zing.


For dessert, I made bread and butter custard. It's basically bread pudding, except the recipe called for the bread to be buttered first before pouring the mixture of evaporated milk, cinnamon, eggs, and raw sugar on top. The mixture soaks for 30 minutes and then bakes for 30-40 minutes more. I let it bake for longer - 42 minutes to be exact, and the custard turned out absolutely delightful! I would make this recipe again.