Prep 1 hr
Cook 1 hr 30 mins
Sinfully delicious! Submitted by Lori Scott for An Afternoon In New Orleans.
- 12 -14 cups bread cubes, day old french bread is best
- 1 tablespoon unsalted butter
- 2 cups heavy cream
- 4 cups whole milk
- 6 large eggs
- 1 7⁄8 cups brown sugar
- 4 1⁄2 teaspoons vanilla extract
- 1 1⁄2 teaspoons cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄4 teaspoon salt
- 1⁄2 cup raisins
- confectioners' sugar, for garnish
- 2 cups heavy cream
- 1⁄2 cup whole milk
- 1⁄2 cup sugar
- 2 tablespoons cornstarch
- 3⁄4 cup rum (or bourbon if preferred)
- 1 pinch salt
- 2 tablespoons unsalted butter
- Using the first 12 ingredients (from bread cubes down to confectioner's sugar) prepare the bread pudding by following the steps below:.
- Preheat oven to 350 â„‰. Grease a 9x13 inch baking pan with the butter. Set aside.
- Place the bread cubes in a large bowl.
- Combine the cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt and raisins in a large bowl. Stir to combine and then pour over the bread cubes. Allow to sit at room temperature for 30 to 45 minutes.
- Transfer to the prepared pan and bake until the center of the pudding is set, 50 to 60 minutes.
- Garnish with the confectioner's sugar and serve with Rum Sauce - directions below:.
- In a one quart saucepan over medium heat, combine the cream milk and sugar. Place the cornstarch and 1/4 cup of the rum in a small bowl and whisk into a slurry.
- Pour the slurry into the cream sauce and bring to a boil. Once the sauce boils, reduce the heat to a gentle simmer and cook, stirring occasionally for 5 minutes.
- Remove the sauce from heat. Stir in the salt, butter, and remaining 1/2 cup of rum. Serve warm.
Made this for my family and everyone begged for the recipe. I would not change a thing.
The ingredients call for 3/8 c rum, but the directions say 3/4 c. Which is it?
I've made this recipe for several years. It's become our favorite New Year's Eve traditional dessert! I've never felt compelled to write a review until now. It's long overdue for me to rave about this recipe... Simply put , this recipe is delectable! I've made it four years in a row: one year with raisins, the next year with golden raisins, the following year with dried cranberries "craisins," and this year with dried cherries. I must admit the recipe using the dried cherries was a HUGE hit. It made bread pudding lovers out of people whom refused to try it in the past. I'll definitely make two next New Year's Eve: one with raisins and one with cherries! Try it, you'll like, err... LOVE it!