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Louisiana bread pudding with rum sauce recipe

For bread pudding: In a large bowl, tear bread slices into small pieces. Add milk, sugar, eggs, and vanilla, and stir until well combined. Pour mixture into prepared pan. Let come to room temperature, about 45 minutes 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 Rum Sauce Directions: In a heavy, nonreactive saucepan combine all ingredients except the rum and cook over medium-low heat, whisking constantly, until the sauce is thickened and coats the back of a spoon. Remove from the heat immediately; do not allow the sauce to boil. Add the rum, stir to combine, and allow to cool slightly

A classic dessert that often shows up at family functions and on restaurant menus in South Louisiana. Bread pudding is an excellent way to get rid of stale and unused bread by rehydrating it in a spiced custard. After being cooked and the bread pudding is set, the bread pudding is served warm with a caramel sauce which often includes bourbon or rum Combine flour, water, sugar and butter in a sauce pan. Cook over medium heat until mixture begins bubbling. Remove from heat and add the vanilla and rum. Mix well and you are done Simply combine butter and sugar in a medium pot and cook on low heat until the sugar is melted. Next add the heavy cream and bring to a simmer. Whisk in the rum and add pecans. Cook for another 4-5 minutes and it is ready to go

Butter an 8 in (20 cm) diameter soufflé mould that has an 8 cups (2 litres) volume and sprinkle with sugar. In a bowl, mix the milk, the egg yolks, brown sugar, the rum and vanilla. Add the bread and raisins. Let the mixture impregnate for 10 minutes To a medium saucepan over medium heat add butter, sugar, and nutmeg. Cook until butter is melted. Blend in flour and cook until thoroughly mixed. Slowly wisk in cream, vanilla and rum 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 The cooks are always making new variations of the dish in Louisiana, adding white chocolate, strawberry compotes, Creole cream cheese, and caramel sauce with brown sugar and rum. Comforting and hearty, bread pudding has even been called the gumbo of New Orleans desserts Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes. Add cream, rum, and cinnamon and bring to simmer. Simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes

Soak bread in milk for about 30 minutes. Mix sugar, vanilla, eggs and apples. Combine with bread chunks. Spread melted butter on bottom of 13 x 9 x 2 inch pan The Bread Pudding can be served warm, at room temperature or cold from the refrigerator. When ready to serve, place some Bread Pudding on a small plate or bowl, then spoon some sauce on top. Sprinkle a few marinated pecans on top, if desired. New Orleans Bread Pudding with Cane Syrup Rum Sauce and some vanilla ice cream In a heavy saucepan, melt the butter and brown sugar together over medium heat. Once melted, add the sliced bananas and rum. Stir until heated through. Spoon the sauce over the bread pudding and enjoy

Louisiana Bread Pudding with Rum Sauce - Louisiana Cooki

  1. utes
  2. Directions. To prepare the pudding, combine the first 9 ingredients in a large bowl, and stir well with a whisk. Add bread cubes, and toss gently. Cover bread mixture, and chill 1 hour. Preheat oven to 350°. Spoon the bread mixture into an 11 x 7-inch baking dish coated with cooking spray
  3. utes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl
  4. Instructions Checklist. Step 1. Heat bourbon in a medium saucepan over medium-low heat until warm. Pour over raisins in a small bowl; let stand at least 1 hour or overnight. Advertisement. Step 2. To make whiskey sauce: bring cream to a simmer over medium heat in a small saucepan. Whisk together cornstarch and 2 tablespoons cold water; slowly.
  5. utes. Drain mixture in a sieve over a bowl, reserving liquid. Advertisement. Step 2. Combine reserved liquid, milk, and next 6 ingredients (milk through eggs) in a large bowl, stirring well with a whisk. Add bread, tossing gently to coat
  6. In a small sauce pan beat the eggs. Adding the rum and then placing over the stove over low heat. Gradually add the confectioners' sugar to the pan and stir to combine. Remove the pan from the stove and fold in whipped cream. To serve spoon bread pudding into a bowl and pour over rum sauce
  7. Bread pudding can be served warm or cold, and it is usually sprinkled with confectioners' sugar and drizzled with sauce. In New Orleans, the sauces are usually liquor-based, typically either rum or whiskey, although alcohol-free sauces, such as caramel sauce or maple syrup, are also popular

New Orleans Style Bread Pudding With Rum Sauce Recipe

New Orleans Style Bread Pudding | Louisiana recipes, Bread

If rum bread pudding isn't your thing, you're in luck because this recipe could also be used with bourbon. This cajun bread pudding uses a classic bread pudding with condensed milk recipe and is topped with a delicious bourbon pudding sauce. This New Orleans Cajun bread pudding is sure to be a new favorite recipe! Products used Creole Bread Pudding with Whiskey Sauce cream, eggs, sugar, bread, bourbon, vanilla, butter, cornstarch Ingredients 1 tablespoon butter 12 medium eggs, beaten 2 cups heavy cream 2 tablespoons pure vanilla extract 2 cups sugar 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 4 ounces day-old French bread, sliced 1 inch thick (see. Bake for 35-40 minutes or until edges are lightly browned and center is set. While pineapple bread pudding is baking, in a small saucepan cook rum, pineapple juice and brown sugar on medium heat for 15-20 minutes or until liquid reduces by about 1/4 cup. You will be left with about 1 cup of sauce This recipe was adapted from louisiana.kitchenandculture.com.Its two main characteristics are that the bread is lightly toasted before being soaked and that the pudding is drizzled with a rich rum sauce before serving

This will prevent the sides and bottom of bread pudding from burning. 10. Place in the oven for 1 hour and 15 minutes. 11. Remove and uncover, then continue to bake an additional 20 minutes until the top is light-to-medium brown. 12. Remove Bread Pudding from oven. Ingredients for Rum Sauce ½ lb. light brown sugar ¼ lb. (or 8 Tbsp.) chilled. Rum Sauce: 1/2 cup (1 stick) butter, melted 1 cup sugar 1 egg 1 cup Banana Rum Bread Pudding. 1 loaf French bread, at least a day old, cut into 1-inch squares (about 6-7 cups) 1 qt milk 3 eggs, lightly beaten 2 cups sugar 2 Tbsp vanilla 1 cup fruit cocktail 1/4 teaspoon allspice 1/4 to 1/2 teaspoon cinnamon 3 Tbsp unsalted butter, melte Instructions Checklist. Step 1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9 x 13 x 2-inch ovenproof baking dish. In a small bowl, combine the raisins and rum and set aside. Advertisement. Step 2. Remove the crusts from the bread. In a blender or food processor, blend the crusts into bread crumbs Bread Pudding with Spiced Rum Sauce During a visit to Biloxi, Mississippi, I had dinner at The Seafood Buffet in the Grand Casino, Brenda Hill of Ann Arbor, Michigan. The bread pudding was.

Southern Bread Pudding With Rum Sauce Recipe Louisiana

  1. The bread pudding is dressed with butter-rich rum sauce, bruleed bananas, and chunks of white chocolate, and finished with a scattering of toasted almonds for crunch. It's a dish worth heading.
  2. Use a rubber spatula to toss the bread and evenly distribute the butter. Grease a 9 x 13-inch casserole dish with the remaining tablespoon of butter and set aside. Combine the heavy cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt, and raisins in a large bowl
  3. Perhaps bread pudding got its start as a way to use up stalebread, but this yummy dessert is certainly worthy of a prime seat at the table. Pujo St. Café in Lake Charles serves a popular version with rum sauce.Bread Pudding Ingredients:15 oz. white sandwich bread2 1/2 cups sugar5 eggs3 1/2 cups skim milk2 tablespoons vanillaMethod of Preparation:In a large bowl, tear bread into small pieces
  4. Directions. Preheat the oven to 350ºF and grease a 6-cup (9 1/4 by 5 1/4 by 2 3/4-inch) loaf pan with the butter. Whisk the eggs, sugar, cinnamon, nutmeg, vanilla and bourbon together in a large mixing bowl until very smooth. Add the half-and-half and mix well. Add the bread and raisins and let the mixture sit for 2 hours, stirring occasionally
  5. Whiskey Sauce: In a 1-quart saucepan set over medium heat, combine the cream, milk, and sugar. Place the cornstarch and 1/4 cup of the bourbon in a small mixing bowl and whisk to blend and make a.

New Orleans Style Bread Pudding with Rum Sauce Recipe

FOR THE PUDDING. Set the oven to 350°. Set a large pot of water to boil. Grease a large 9 x 12 pan. Add bread pieces to the pan. Mix all remaining ingredients together. Carefully pour the mixture over the bread making sure all the bread is saturated. Let this sit about 30 minutes to soak Oceana's traditional bread pudding is served with the restaurant's own praline rum sauce and a whirl of whipped cream on top. The Original Pierre Maspero's With it huge, always-open windows, this casual Cajun restaurant on the corner of St. Louis and Chartres Streets is a prime spot for people-watching

Step-by-Step. Preheat oven to 300 degrees. Butter a 9 X 13 baking dish and set aside. Cut bread into cubes and set aside. In a large bowl, add the eggs and whisk until broken up and fairly smooth. Add sugar and whisk until smooth and well blended. Add vanilla, spices and melted butter, whisk well Bake, uncovered, at 325°F for 1 hour or until firm. Cool in pan at least 20 minutes before serving. Spoon into individual serving bowls; serve with Bourbon Sauce. Bourbon Sauce: Combine butter and sugar in a small saucepan; cook over medium, stirring frequently, until sugar dissolves. Add egg, stirring briskly with a wire whisk until well blended

Bread Pudding Rum Sauce RealCajunRecipes

Step 1. Melt butter in a small saucepan over medium heat. Mix together the sugar and cornstarch, and stir into the butter. Pour in milk, and cook stirring frequently until the mixture begins to boil. Continue cooking until thick, stirring constantly. Remove from heat, and stir in rum. Serve warm Jul 20, 2016 - Louisiana Bread Pudding is a delicious, easy to make recipe with a rum banana topping that makes this bread pudding irresistible Preheat oven to 350 degrees F. In a large saucepan, add milk, butter, vanilla, cinnamon, brown sugar, rum and raisins and heat until warm. Simmer and stir until sugar dissolves. Into a large bowl. Bread Pudding with Whiskey Sauce Recipe. Preheat the oven to 250 degrees F. Butter a square cake pan with the butter. Mix together the sugar, cinnamon, nutmeg, and salt in a small bowl. In a large Mixing bowl whisk the eggs, add the sugar mixture, then whisk in the cream and vanilla extract. Fold in the bread cubes being sure to not break them.

Bread Pudding with Praline Sauce Louisiana Kitchen & Cultur

Bread Pudding With Rum Sauce Recipe - Food

I found this recipe on the MyRecipes.com website. The intro states it originates from New Orleans chef Leah Chase, the queen of Creole cuisine (and from Dooky Chase's Restaurant in New Orleans, Louisiana). It is positively delicious. It's really quite good as a plain bread pudding (without the added sauce). But the Bourbon sauce is really the je ne sais quoi finish that makes this stand out. Jun 21, 2021 - Explore Deedeehebert!'s board Bread pudding recipe with rum sauce on Pinterest. See more ideas about bread pudding recipe, bread pudding, pudding recipes Grease a 6-cup (9x5x3) loaf pan with butter. Whisk the eggs, sugar, cinnamon, nutmeg, vanilla and bourbon together in a large mixing bowl until very smooth. Add the half-and-half and mix well.

Get full Louisiana Bread Pudding With Lemon Sauce Recipe ingredients, how-to directions, calories and nutrition review. Rate this Louisiana Bread Pudding With Lemon Sauce recipe with 4 cups dried bread, diced, 2 cups milk, 2 eggs, 1 tsp vanilla extract, 1 tsp almond extract, 1/2 cup sugar, 1/4 tsp salt, 1 tsp apple pie spice (or use 1/2 tsp. cinnamon and 1/2 tsp. nutmeg), 1/2 cup pitted dates. Preheat oven to 350 degrees F. Whisk together the milk and half and half. Tear the bread into small pieces and put into a large bowl for soaking. Pour the milk mixture all over the top. Let sit for about 10 minutes. Stir. In a separate bowl, whisk the eggs with the sugar and vanilla until well blended Bread Pudding: Place pineapple and raisins in a bowl. Add rum and set aside to marinate for 48 hours. Break up the bread and soak in the milk, then strain out excess liquid in a sieve and place the mushy bread in a mixing bowl. Drain the rum from the fruit and reserve liquid for making sauce. Add the fruit to the bread, together with melted butter

Step 5. Cover pan with aluminum foil; bake in preheated oven for 40 minutes. Remove foil and bake until pudding is puffed and lightly browned, about 10 additional minutes. Step 6. While the pudding bakes, prepare the rum sauce. Whisk together 3 tablespoons milk and the cornstarch in a small bowl until smooth Classic Cookbook is Back! Packed with 350 classic Cajun recipes such as gumbo, boudin, etouffee, cush cush, beignets, fried frog legs, fried turkey, bread pudding and many more of the recipes for which Cajuns are famous While the pudding bakes, prepare the rum sauce. Whisk together 3 tablespoons milk and the cornstarch in a small bowl until smooth. Melt the butter over medium heat in a small saucepan. Stir in 1 tablespoon rum, 1/2 cup milk, and 1/4 cup white sugar; bring to a boil. Slowly add cornstarch mixture, stirring until sauce thickens

Bread Pudding with Vanilla Cream Sauce. Bread pudding is a bread-based dessert popular in many countries' cuisines, including that of Argentina, Belgium, Canada, Cuba, France, Germany, Ireland, Malta, Mexico, the Netherlands,Slovakia, the Philippines, Puerto Rico, and the United Kingdom, as well as the Creole people of Louisiana and others in the southern United States Instructions Checklist. Step 1. Preheat oven to 350 degrees. Butter an 8-inch square baking pan; set aside. Combine 3/4 cup sugar, the cinnamon, and nutmeg in a large bowl. Beat in whole eggs until smooth; whisk in cream and vanilla Praline Topped Apple Cranberry Bread Pudding With Er Rum Sauce. Ty S Sweet Potato Sour Cream Pound Cake With Maple Pecan Praline. Banana Fritters With Toasted Coconut Praline Sweetened. Praline Bread Pudding With Bourbon Caramel Sauce Recipe Disney. White Chocolate Bread Pudding With Bananas And Rum Sauce Recipe

Although savory bread pudding are still popular in England and other places around the world and are frequently eaten as a main course, in the United States, especially Louisiana, bread puddings are typically sweet and served as dessert with a sweet sauce of some sort, such as whiskey sauce, rum sauce, or caramel sauce or sprinkled with sugar Whiskey sauce, made from bourbon, sugar, and cream, is a traditional garnish for Louisiana-style French-bread pudding. Recipe: Louisiana Bread Pudding with Whiskey Sauce Courtesy of Martha Stewar Instructions Checklist. Step 1. Preheat oven to 350 degrees F (175 degrees C). Spray an 8x11 inch casserole with nonstick spray. Advertisement. Step 2. In a large bowl, combine bread cubes, 1 cup sugar, salt, cinnamon, and nutmeg. Mix in raisins, if desired. Step 3 Combine in a medium bowl the eggs, sugar, vanilla, cinnamon, raisins, pineapple, butter, salt, nuts and coconut (if using) and mix together with the soaked bread mixture. Step 3. Pour into a buttered 8 or 9 inch square pan and bake for 45 minutes at 350 degrees until set in the middle and lightly browned on top. Step 4 0 Hour 50 Min. 2 loaves. Bookmark. Recent recipes paula deen bread pudding with bourbon sauce key lime pie vii printer friendly fiery roast chicken with hot sauce compound butter greek lemon chicken and potatoes by chef john sopa de platano plantain soup red snapper over sauteed spinach and tomatoes. kraut pleaser cream of pea soup.

Original recipe yields 16 servings. The ingredient list now reflects the servings specified. Ingredient Checklist. ¼ cup butter, melted. 2 cups half-and-half. 2 cups milk. 1 (1 pound) loaf soft French bread, torn into small pieces. 3 eggs, lightly beaten. 3 cups white sugar Pre-heat oven to 350 degrees. Bake the bread pudding uncovered for about 40 to 50 minutes until the top is puffed up and golden. Server warm with the bourbon butter sauce. To make the bourbon sauce. Combine butter and brown sugar in a heavy bottom saucepan over medium heat. Stir until melted and smooth

New Orleans Style Bread Pudding with Hard Sauce

Trusted Results with Louisiana bread pudding with whiskey sauce. Cooks.com - Recipe - Bread Pudding With Whiskey Sauce Home > Recipes > Puddings > Bread Pudding With Whiskey Sauce... 350 degree F. oven 1 hour, or until knife inserted into pudding comes out clean. Allrecipes | Recipe Reviews: Bread Pudding with Whiskey Sauce Bread Pudding with Whiskey Sauce Perfect for a holiday treat french bread pudding in a clear rum sauce; coconut beer battered shrimp and spicy sweet sauce; 60 minute crawfish etouffee' strawberries romanoff; buffalo mozzarella capezio salad; french bread pudding in a clear rum sauce; dirty rice; dief's texas chili; dief's salsa; workout bowtie tuna salad; salmon simple, beautiful, healthy and. Dec 22, 2019 - Louisiana Bread Pudding is a delicious, easy to make recipe with a rum banana topping that makes this bread pudding irresistible Combine with bread chunks. Spread melted butter on bottom of 13x9x2 pan. Add bread mixture. Bake at 350 degrees, 30-35 minutes, until bubbly and hot. Cream butter and sugar. Add vanilla. Slowly stir in 1 egg then add rum. Heat and stir about 5 minutes. Serve warm over individual servings. 8-10 servings

¼ cup rum (can substitute with 2 teaspoons rum extract or ¼ cup praline liqueur Bread pudding: Spray a 13x9-inch baking dish with nonstick baking spray with flour. In a large bowl, toss together all bread and raisins, and spread in prepared pan. In a medium saucepan, bring cream, milk, and rum to a simmer over medium-high heat. In a large bowl, whisk together eggs, sugar, and cinnamon until well beaten Step 1. In an 8 x 8 buttered pan; add the 1 inch cubed bread. In a bowl, combine the, milk, eggs, brown sugar, and cinnamon, vanilla and salt and mix well. Pour the mixture over the bread, and bake at 350° for 30 minutes. See our website for bread pudding sauce toppings - rum sauce, whiskey sauce, lemon sauce, brown sugar sauce, and bourbon sauce How to Make New Orleans Bread Pudding. Step-by-Step. Tear bread in pieces and soak in milk at least one hour. Beat eggs with sugar and vanilla. Add to bread mixture. Stir in raisins. Melt 3 Tablespoons butter in oblong baking dish. Pour pudding into dish and bake at 350 degrees for 1 hour. Let cool then cut into serving cubes and place in bowls

Cajun Bread Pudding and Rum Sauce Recipe CDKitchen

2 cups brown sugar. Instructions. Mix the cream, eggs, white sugar, cinnamon and vanilla together very well in a very large bowl. Slice the baguettes lengthwise then cut into 1 pieces. Soak the bread in the cream mixture in the refrigerator overnight, covered. Spray a 9x13 casserole dish with pan spray or coat with butter The hallmark of Prudhomme's recipe are the toppings — his bread pudding is served with both a lemon sauce and Chantilly Cream. Without the sauce and cream, the dessert is rather bland. But the sauce and whipped cream help balance the sweet bread pudding. Paul Prudhomme's Recipe. Prudhomme is the master of Cajun and Creole cuisine Blend the melted butter, eggs, sugar, and vanilla with the bread mixture. Pour into a 9×13″ dish that has been sprayed with non-stick cooking spray. Bake at 350 degrees for one hour, or until the center springs back. If you shake the baking dish, the pudding will appear wiggly like gelatin. Serve topped with Hard Sauce Recipe: Prudhomme Bread Pudding (Poudine au Pain), Yeola's Bread Pudding, Eggnog Bread Pudding with Cranberry-Maple Sauce, Whiskey Sauce for Bread Pudding: Category: Desserts-Puddings, Gelatin: From: Judi, 12-02-1997: Reply to: ISO: Dessert Recipe: Board: Holiday Cooking and Baking at Recipelink.com: Msg ID: 2166

Louisiana Recipes | Louisiana Kitchen & Culture

Bread Pudding Traditional Dessert From Louisiana, United

1 box raisins. Mix eggs, evaporated milk, milk, vanilla, spices and sugar in bowl. Layer bread in a 9×13-inch pan. Melt 6 tablespoons of butter and pour over bread along with ¾ of the sweetened. Add challah cubes, sliced apples and raisins with rum and fold together with a large spatula. Pour mixture into prepared baking dish, flatten with spatula and make sure apples and raisins are evenly distributed. Let stand 15 minutes. Bake bread pudding until top is golden and center is set, about 55-65 minutes Tear bread into 1-inch chunks and set aside. Beat eggs, 1 stick butter, and sugar until creamy. Add both milks, salt, and vanilla; mix well. Fold in bread, raisins, pineapple, and coconut. Use remaining butter to coat well a 2-1/2 quart baking pan. Pour in pudding and bake at 350 degrees F. for 45-60 minutes, or until set 1 tablespoon of whiskey, or to taste. Instructions. Melt butter in a saucepan and whisk all other ingredients in except the vanilla and whiskey; bring to a boil. Reduce heat and simmer until thickened. Remove from heat, add vanilla and whiskey, whisk and drizzle over individual servings of warm bread pudding, shown above Shot of whisky or rum (optional) Directions: Directions for Pudding: Heat oven to 350°F. Combine bread and raisins in large bowl. Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted (4 to 7 minutes). Pour milk mixture over bread; let stand 10 minutes. Stir in all remaining pudding ingredients

Louisiana Bread Pudding with Rum Sauce - Louisiana Cookin

Step-by-Step. For the raisins. Warm the bourbon on stove top. Mix the raisins in the bourbon and let soak at least 1 hour or overnight. For the bread pudding. Place the bread in a large bowl. Pour the milk and heavy cream over the bread. Mix the eggs with the sugar, vanilla, salt, and allspice together. Pour over the bread and mix well Bake for 40-45 minutes. The top should be a light golden brown. Allow the bread pudding to sit for at least 10 minutes before adding the sauce. While the bread pudding is cooling, melt the butter and brown sugar together in a heavy saucepan over medium heat stirring constantly For the bread pudding. Preheat oven to 350. In a large bowl, whisk together the eggs, milk, ¼ cup of brown sugar, vanilla, 1 tablespoon rum and 1 teaspoon salt. Add the bread, and stir so that it absorbs the liquid. Set aside to soak. Butter a 2-quart baking dish, and place it on a baking sheet. Line the bottom of the dish with banana coins. Pour into baking pan and bake at 350 degrees for 45 minutes. To make MERINGUE--beat egg whites with remaining sugar until stiff. Cover pudding with meringue and re-bake for 3 to 4 minutes until golden on top. For the RUM SAUCE- in a double boiler, add the 8 oz Carnation milk and 1 cup whole milk, 1 cup sugar, and 3 tbsp butter Bread Pudding with Whiskey Sauce Recipe. Preheat the oven to 250 degrees F. Butter a square cake pan with the butter. Mix together the sugar, cinnamon, nutmeg, and salt in a small bowl. In a large Mixing bowl whisk the eggs, add the sugar mixture, then whisk in the cream and vanilla extract

Old Fashioned Bread Pudding With Rum Sauc

STEP 6. Pour milk mixture over bread cubes. Bake 40-45 minutes or until set in center. STEP 7. Meanwhile, combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally, 5-8 minutes or until mixture thickens and comes to a full boil. Carefully stir in 1 tablespoon vanilla. STEP 8 Bread pudding. Preheat the oven to 350 degrees F. In a large bowl, whisk the eggs and sugars together well. Next, add in the cream, milk, extract, butter, cinnamon, and salt. Whisk all very well. Then add the bread into the bowl pressing it down into the mixture with a spoon. Allow bread to soak for 30 mins The bread is soaked in the milk and eggs mixture. Then other ingredients are added, like raisins and other dried fruit, spices (like vanilla, nutmeg and cinnamon) and liqueur (like rum, bourbon or whiskey). In the end it is all baked in the oven for about an hour. Usually it is served with brandy butter sauce (hard sauce), rum sauce or custard. Preparation. Butter 8-inch square baking dish. Whisk first 6 ingredients in medium bowl. Place bread and pecans in prepared dish. Pour milk mixture over and let stand 5 minutes In a large bowl, cut or break apart the French bread into 1 inch cubes. Set aside. 2. Rinse the berries and drain well. Set aside. 3. In a separate bowl, combine the 10 eggs (4 whole and 6 yolks). 4. In a medium saucepan and medium heat, combine heavy whipping cream, milk, sugar, vanilla, and cinnamon

New Orleans Bread Pudding with Rum Sauce - Recipe Cooks

Bread Pudding. This classic bread pudding recipe drizzled with bourbon sauce is an absolute dream. Drenched with custard-y flavor in each and every bite, it's the only bread pudding recipe you will ever need!. If you make this recipe and love it, remember to stop back and give it a 5-star rating - it helps others find the recipe! ️ Deselect All. 3 cups stale French bread, cut in 3/4-inch cubes. 2 cups milk. 2 eggs. 1 cup sugar. 1 tablespoon vanilla extract. 1/2 teaspoon cinnamon. 1/4 teaspoon nutme If you'd like to bake this savory bread pudding as the pork roasts, plan on removing it before raising the oven temperature to 425 degrees for the pork's last 8 to 10 minutes, and set it aside while the meat is resting. Then return it to the 375-degree oven with the Brussels sprouts for 10 minutes to ensure a crisp, golden-brown top Prevent your screen from going dark while you cook. Heat oven to 350°F. In 2-quart saucepan, heat milk and 1/4 cup butter over medium heat until butter is melted and milk is hot. In large bowl, mix granulated sugar, cinnamon, salt and eggs with wire whisk until well blended. Stir in bread cubes and raisins Allow the bread to absorb the mixture and repeat the process until the bread is saturated and the muffin cup is full; it might take 3 or 4 fillings to totally saturate the bread and fill the cups. Bake the pudding for 35 minutes. When the pudding is baked, remove from the oven and allow it to sit for 1 minutes to cool

New Orleans Bread Pudding with Cane Syrup Rum Sauce

I found this recipe on the Target.com recipe page as submitted by Ginger P., and it is excellent - very lemony and a nice contrast to the bread pudding! I love the Bread Pudding with Vanilla Sauce recipe as printed in January 1997 Southern Living. I always have to make both sauces, though, since we've tasted the lemon sauce in this recipe. We love them both Louisiana: boudin. The word pudding is believed to come from the French boudin, with Art of Cookery, Made Plain and Easy, offered her bread pudding recipe in 1747: cake, augmented by a caramel sauce of rum and brown sugar. And in 2008, Best in Show was awarded to Ye Olde College Inn for. Louisiana Bread Pudding With Banana Sauce _ Galatoire's, is arguably the finest restaurant in the French Quarter. Founded in 1905 by a French gentleman named Jean Galatoire. From the small village of Pardies in France, he brought with him his family's recipes & traditions that are still alive & well today

Penelope The Foodie: Authentic New Orleans bread puddingCranberry Orange Bread Pudding with Vanilla Rum SaucePudding Recipe: New Orleans Bread Pudding RecipeNew Orleans Bread Pudding with Bourbon Sauce

While the pudding bakes, prepare the rum sauce. Whisk together 3 tablespoons skimmed milk and the cornflour in a small bowl. Melt the butter over medium heat in a small saucepan. Stir in 1 tablespoon rum and 4 tablespoons caster sugar; bring to the boil. Slowly add cornflour mixture, stirring until sauce thickens Recipe from pinchofyum.com Bread Pudding with Hot Butter Rum Sauce - Pinch of Yum 31 · 65 minutes · This bread pudding with hot butter rum sauce is the best bread pudding I've ever had In Puerto Rico, bread pudding is soaked over night in coconut milk and served with a guava rum sauce. Raisins and sweet plantains are also added. In the United States , especially Louisiana , bread puddings are typically sweet and served as dessert with a sweet sauce of some sort, such as whiskey sauce, rum sauce, or caramel sauce, but. For the bread pudding: Butter a 13-by-9-inch baking dish with 1 tablespoon butter. Put the bread cubes in the dish. Whisk together the half-and-half, 3/4 cup of the sugar, vanilla, 1 teaspoon of. In a separate bowl, whisk together the eggs and milk until well mixed. Add the cinnamon, nutmeg, vanilla extract, and sugar. Whisk until all ingredients are mixed. Add the raisins including the remaining Bourbon and stir. Pour the liquid over the bread and allow to soak for 5-7 minutes. Preheat oven to 350 Degrees While the bread pudding is baking, make the caramel sauce. In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, and brown sugar, bring to a boil. Reduce heat to low, simmer until the sauce thickens, for about 5 minutes. Pour over individual bread pudding servings. Top with vanilla ice cream