New Orleans Style Bread Pudding With Rum Sauce

Submitted by kathleenkirbyturner

"Sinfully delicious! Submitted by Lori Scott for An Afternoon In New Orleans."

 

• Ready In: 2hrs 30mins
• Ingredients: 19
• Serves: 16

ingredients

• 2839.08-3312.26 ml bread cubes, day old french bread is best
• 14.79 ml unsalted butter
• 473.18 ml heavy cream
• 946.36 ml whole milk
• 6 large eggs
• 443.60 ml brown sugar
• 22.18 ml vanilla extract
• 7.39 ml cinnamon
• 2.46 ml nutmeg
• 1.23 ml salt
• 118.29 ml raisins
• confectioners' sugar, for garnish
• 473.18 ml heavy cream
• 118.29 ml whole milk
• 118.29 ml sugar
• 29.58 ml cornstarch
• 177.44 ml rum (or bourbon if preferred)
• 0.25 ml salt
• 29.58 ml unsalted butter

directions

1. Using the first 12 ingredients (from bread cubes down to confectioner's sugar) prepare the bread pudding by following the steps below:

2. Preheat oven to 350 ℉. Grease a 9x13 inch baking pan with the butter. Set aside.
3. Place the bread cubes in a large bowl.
4. 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.
5. Transfer to the prepared pan and bake until the center of the pudding is set, 50 to 60 minutes.

6. Garnish with the confectioner's sugar and serve with Rum Sauce - directions below:

7. 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.
8. 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.
9. Remove the sauce from heat. Stir in the salt, butter, and remaining 1/2 cup of rum. Serve warm.

Reviews

[Peleejim]

Made this for my family and everyone begged for the recipe. I would not change a thing.

 

[Cheryl J.]

Fabulous! Delicious! Maybe a little fattening??

 

[Jason C.]

The ingredients call for 3/8 c rum, but the directions say 3/4 c. Which is it?

 

[bac0smom]

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!

 

[Jennifer D.]

Very bland on flavor. I followed the recipe exactly but disappointed it was so bland.