Sunday, February 21, 2010

SS - The Court of Two Sisters

The Court of Two Sisters in New Orleans, Louisiana was named after two Creole sisters who owned a notions shop on the site. The two sisters, Emma and Bertha Camors were born in 1858 and 1860 and died in the winter of 1944.

After the two sisters died, ownership changed hands many times. The current owners continue the tradition of giving visitors a memorable dining experience. The restaurant's picturesque old-world courtyard is the largest courtyard in the French Quarter.

A favorite recipe from the Court of Two Sisters is their Bread Pudding with Whiskey Sauce:

Recipe for Courtyard Bread Pudding

3 cups milk
1 24” loaf of day-old French bread; cut into 1½ to 2” cubes (12 cups bread cubes)
2/3 cup raisins
¼ cup salted butter, melted
4 eggs
1 cup sugar
½ tsp. vanilla
1 tsp. cinnamon
¾ tsp. ground nutmeg
½ tsp. salt

Scald the milk in a heavy 4 to 5-quart saucepan. Remove from heat and allow to cool for about 5 minutes. Then add the bread, raisins, and melted butter and mix thoroughly. In a separate bowl, beat the eggs and add the sugar, vanilla, cinnamon, nutmeg, and salt. Mix until thoroughly blended. Then add to the bread mixture and blend well.

Butter a 3 to 4-quart earthenware or china casserole thoroughly on all inner surfaces (or use a baking dish about 3 to 4 inches deep). Pour the mixture into it and stir to distribute the ingredients evenly. Bake uncovered in a preheated 350-degree oven for 1 hour and 10 minutes or until knife inserted in the center comes out clean and the tip begins to brown and form a rough crust. Allow to cool to room temperature. Serve warm or chilled with Whiskey Sauce.

Yields 8 or more servings.

Whiskey Sauce

1 ¼ lbs. butter
1 lb. sugar
9 egg yolks
½ cup half and half
4 tsp. corn starch mixed in ½ cup of cold water
2 ½ oz. Bourbon

Melt butter and dissolve sugar over double boiler. Add egg yolks and whip vigorously so that egg yolks do not curdle. To this mixture add half and half and corn starch mixture. Let cook over double boiler for 5 minutes. Remove from heat and add whiskey.

Serve 2 oz. per serving of bread pudding.

The Court of Two Sisters Cookbook has more recipes and history of the restaurant.


  1. Gorgeous cards! Incredible colors. I wonder what year those were from . . . I have a black and white card from The Court of Two Sisters for which I also don't have a date . . .

  2. I LOVE New Orleans. The Court of Two Sisters is a classic place in the French Quarter and they have a decent jazz brunch too!

  3. This is my third time "visiting" this post, Lynne. I find the restaurant's name very intriguing, and thank you for explaining it - and confirming that it is still there.
    Ever since that terrifying weekend of Hurrican Katrina I always hesitate before reading posts about New Orelans.
    Evelyn in Montreal


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