Cajun Bread Pudding and Rum Sauce


1/3 cup butter or margarine, melted
16 cups French bread cubes, day old, lightly packed
1 1/2 cups sugar
2 Tbsp vanilla
1 tsp nutmeg
1 1/2 tsp cinnamon
3 cups milk
3/4 cups golden raisins
1 cup chopped, toasted, pecans

Rum Sauce:
1 cup butter or margarine
1 1/2 cups sugar
2 eggs, beaten until frothy
1/4 to 1/2 cup dark rum

Soft Cream:
2 cups whipping cream
1/3 cup icing sugar
1 Tbsp vanilla
2 Tbsp brandy
2 Tbsp Frangelico liqueur (hazelnut-flavoured liqueur)
1/4 cup sour cream


To Make Pudding: Pour a small amount of the melted butter in a 9x13 pan and swirl around to cover bottom and sides. Place bread cubes in pan. In large bowl, beat eggs and sugar until thickened (3 - 3 1/2 minutes). Add vanilla, nutmeg, cinnamon and milk plus reserved butter. Beat at low speed to combine. Stir in raisins and pecans. pour over bread. Stir to evenly distribute rains and nuts. Allow bread to absorb all liquid (30-45 minutes). Press bread down often to cover all cubes. Preheat oven to 350F. Bake until crusty and golden brown (45-60 minutes). Cool to lukewarm and slice into squares.

To Make Rum Sauce: Cream butter and sugar until light and fluffy. Put in top of a double boiler over simmering water. Cook 20 minutes, whisking often. In a bowl, whisk 2 Tbsp butter-sugar mixture into beaten eggs, then whisk in 2 Tbsp more. Now, whisk egg mixture into butter-sugar mixture, cook over simmering water 4-5 minutes, whisking constantly. Cool slightly. Whisk in rum (by now you're probably all whisked out - taste the sauce and you'll know it was worth it! - this comment is in the cookbook)

To Make Soft Cream: Chill beaters and a medium-sized bowl until very cold. Beat ingredients on medium-high until soft peaks form (3-4 minutes). Do not overbeat. Cover tightly and refrigerate until served.

To Serve On individual plates, place a spoonful of warm rum sauce, a square of pudding and a large dollop of soft cream.

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