Cajun Bread Pudding

By srwarthe

0 shares Share on Facebook Share on Twitter Pin it Share on WhatsApp Share on Google+

Rate this recipe 0/5 (0 Votes)

1 2 3 4 5

1 Picture

Ingredients

Pudding:
1/3 cup melted butter
16 cups lightly-packed day-old french bread cubes
3 eggs
1 1/2 cups sugar
2 Tbsp vanilla
1 tsp nutmeg
1 1/2 tsp cinnamon
3 cups milk
3/4 cup golden raisins
1 cup chopped toasted pecans
Rum Sauce:
1 cup butter
1 1/2 cups sugar
2 eggs beaten until frothy
1/4 – 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
1/4 cup sour cream

Details

Servings 12
Level of difficulty Average
Preparation time 30mins
Cooking time 60mins
Cost Average budget

Preparation

Step 1

To Make Pudding: Pour a small amount of melted butter in a 9 x 13 pan; swirl to cover bottom and sides. Place bread cubes in pan. In a large bowl, beat eggs and sugar until thickened, 3-4 minutes. Add vanilla, nutmeg, cinnamon, milk and remaining butter. Beat on low to combine. Stir in raisins and pecans; pour over bread. Allow bread to absorb liquid, 30-45 minutes. Press bread down often to cover all cubes. Preheat oven to 350 F. Bake until crusty and golden brown, 45-60 minutes. Cool and slice into squares.

Step 2

To make sauce: Cream butter and sugar until light and fluffy. Cook in double boiler for 20 minutes, whisking often. In a bowl, whisk 2 Tbsp. butter-sugar mixture into beaten eggs, then whisk in 2 Tbsp. more. Whisk egg mixture into butter mixture. Cook and whisk over simmering water for 4-5 minutes. Cool slightly. Whisk in rum.

Step 3

To make soft cream: Beat ingredients until soft peaks form, 3-4 minutes. Do not overbeat. Cover and refrigerate until served. To serve, drizzle a spoonful of warm rum sauce, top with a square of pudding and then add a large dollop of soft cream.