Decadent Bread Pudding W Heavenly Rum Sauce Recipes

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NEW ORLEANS STYLE BREAD PUDDING WITH RUM SAUCE



New Orleans Style Bread Pudding With Rum Sauce image

Make and share this New Orleans Style Bread Pudding With Rum Sauce recipe from Food.com.

Provided by Ex-Pat Mama

Categories     Dessert

Time 2h30m

Yield 16 serving(s)

Number Of Ingredients 19

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

Steps:

  • 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 ℉. 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.

DECADENT BREAD PUDDING W/ HEAVENLY RUM SAUCE



Decadent Bread Pudding w/ Heavenly Rum Sauce image

I had never made a bread pudding before, but I've been wanting to make one, so I gathered a few recipes from this site, took the elements from about 4 recipes that I liked, added some twists of my own and came up with this AMAZING creation. OH...MY GOD! The bread pudding itself is REALLY good, but this sauce sends it into outer...

Provided by Christine Whisenhunt

Categories     Other Sauces

Time 1h30m

Number Of Ingredients 21

BREAD PUDDING:
2 loaves stale french bread
4 c whole milk
1 pt heavy cream
6 eggs
1/2 c brown sugar
1/2 c white sugar
1/2 c captain morgan spiced rum
2 Tbsp mexican vanilla
1 tsp cinnamon
1/2 tsp nutmeg
1 c raisins, optional
1 c nuts, optional
RUM SAUCE:
1/2 c butter
1 c buttermilk
2 tsp mexican vanilla
1 c powdered sugar
2 Tbsp (heaping) orange honey
1/2 c captain morgan spiced rum
1/2 tsp baking soda, optional

Steps:

  • 1. For bread pudding: Preheat oven to 350 degrees. Chop bread into 1/2 - 1 inch cubes. (I did about half of each to get a mixture of texture in the finished product. Also, I used french bread that was 5 days old, so very stale bread works just as well.) Set aside. In a LARGE mixing bowl, mix all of the pudding ingredients together well. (I let mine sit a little so the sugar began to dissolve, then I gave it another good stir before adding the bread.) Add the bread and toss to coat well. Allow to sit for about 15 minutes, then give it another good toss to evenly coat everything. Allow to sit another 15 minutes and toss again. Pour mixture into a LARGE casserole pan. Cover and bake for 30 minutes. Uncover and continue to bake for another 15 minutes. Note: I'm thinking I'm going to leave the nuts out next time. I wasn't too hot for them in this.
  • 2. For sauce: Add all ingredients to a saucepan and stir frequently until boils. Allow to boil for one minutes while stirring continuously. Remove from heat. Pour over bread pudding and allow to soak in, or serve over individual servings. I poured mine over the top. This makes a lot of sauce, you may not want to use it all if pouring over the top. Note: The baking soda gives the sauce a foamy texture, which I liked, but I found that you could also taste it in the sauce. I don't know if that was because I didn't let it cook long enough (it foamed up and was starting over the edge of my pan just as it began to boil), or if I used too much, so I will most likely leave it out all together next time. I originally used a full teaspoon, so I reduced that amount to half a teaspoon in the recipe. I recommend using the lesser amount if you choose to add it. Also, this sauce would be amazing over ice cream! I'm thinking leave out the baking soda and let it cook down until it thickens a little, for use over either, actually. YUM!!!
  • 3. P.S. For some reason it wouldn't let me post the full picture of the finished product, it cut it in half. So, what you see of the pan is only half. It really does make a HUGE pan. Be warned! LOL

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