New Orleans Style Bread Pudding With Rum Sauce
- Ready In:
- 2hrs 30mins
- 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.
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!
RECIPE SUBMITTED BY
Although I am a US citizen, I have spent most of my adult life living outside of the States. I've raised my family all over the world - and I have to say that my four kids are pretty terrific! I am always looking for recipes that only call for basic ingredients. Because I don't live in the US, I often can't find packages or this, or jars and cans of that, even certain spices can be tricky. My favorite cookbooks are the New Joy of Cooking, and anything by Nigela Lawson. My passions are cooking and eating - big surprise there. I have no pet peeves, I don't keep any peeves around long enough to make them into pets. I especially love baking, but I'm trying to get away from that - the carbs are starting to stick to my hips a little too easily. I took a Sushi making course recently. It was a lot of fun; I now know that I need to GO OUT for Sushi, not make it myself.