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Cajun Bread Pudding and Rum Sauce
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- #2265
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
Pudding
1/3 cup butter or margarine, melted
16 cups French bread cubes, day old, lightly packed
6 eggs
1 1/2 cup sugar
2 tablespoons vanilla extract
1 teaspoon nutmeg
1 1/2 teaspoon cinnamon
3 cups milk
3/4 cup golden raisins
1 cup chopped, toasted, pecans
Rum Sauce
1 cup butter or margarine
1 1/2 cup sugar
2 eggs, beaten until frothy
1/3 cup dark rum
Soft Cream
2 cups whipping cream
1/3 cup icing sugar
1 tablespoon vanilla extract
2 tablespoons brandy
2 tablespoons Frangelico liqueur (hazelnut liqueur)
1/4 cup sour cream
directions
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 350 degrees F. 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.
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.
added by
sarajane
nutrition data
752 calories, 41 grams fat, 84 grams carbohydrates, 9 grams protein per serving.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
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reviews & comments
December 2, 2005
the recipe was good, but they need to put how many eggs are needed. I used 4 and it worked well.
I'm not sure where you are missing the amount of eggs called for. Eggs are mentioned twice in the ingredient list.