Cajun-country bread pudding with rum sauce &
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Cajun-country bread pudding with rum sauce &
  Bread    Pudding    Rum    Cajun    Sauces  
Last updated 6/12/2012 12:42:33 AM. Recipe ID 1572. Report a problem with this recipe.
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      Title: Cajun-country bread pudding with rum sauce &
 Categories: Desserts, Cajun
      Yield: 15 Servings
      7 tb Butter, unsalted; melted
    1/4 c  Butter, unsalted; melted
     16 c  French bread cubes, dry
      3    Eggs
  1 1/2 c  Sugar
      2 tb Vanilla extract
      1 ts Nutmeg, grated
  1 1/2 ts Cinnamon, ground
      3 c  Milk
    3/4 c  Sultanas
    3/4 c  Coconut, flaked
    1/2 c  Pecans, toasted; coarsely

MMMMM-------------------------RUM SAUCE------------------------------
      1 c  Butter, unsalted
  1 1/2 c  Sugar
      2    Egg; beaten until frothy
    1/2 c  Dark rum

MMMMM-------------------------SOFT CREAM------------------------------
      1 pt Whipping cream
    1/3 c  Sugar, confectioners,
      1 tb Pure vanilla extract
      2 tb Cognac
      2 ts Frangelico Liqueur
    1/4 c  Dairy sour cream
  Pour 7 tablespoons butter into a 13" x 9" baking pan; swirl it around
  to coat bottom and sides.  Pour excess butter and additional 1/4 cup
  butter into a small bowl; set aside. Place bread cubes in buttered
  baking dish; set aside.  In a large bowl, beat eggs and sugar with an
  electric mixer until thickened and light lemon-coloured, 3 to 4
  minutes. Add vanilla, nutmeg, cinnamon, milk, raisins, coconut,
  pecans and reserved butter; beat on low speed to combine.  Pour
  liquid over bread in baking dish; stir to distribute nuts, coconut
  and raisins evenly. Set pan aside until bread has absorbed all of
  liquid, 30 to 45 minutes. Press bread down into liquid often to cover
  all cubes with liquid. Preheat oven to 350F. Bake in preheated oven
  until crusty and golden brown on top, 45 to 60 minutes. While pudding
  is baking, prepare Rum Sauce and Soft Cream. Cool bread pudding to
  lukewarm. When bread pudding has cooled, slice into squares. Place a
  spoonful of rum sauce in botttom of each serving bowl; add a square
  of bread pudding.  Top with a generous dollop of cream. Makes 15 to
       18    servings.
  TO PREPARE RUM SAUCE, using an electric mixer, cream butter and sugar
  mixture until light and fluffy.  Put mixture in top of a double
  boiler over simmering water; cook 20 minutes, whisking often. The
  mixture should be silky smooth and light in colour.  Whisk 2
  tablespoons hot butter mixture into beaten eggs, then 2 tablespoons
  more. Whisk warmed egg mixture slowly into remaining butter mixture.
  Cook mixture over barely simmering water until thickened, 4 to 5
  minutes, whisking constantly. Cool slightly; whisk in rum. Sauce may
  be kept warm over hot water until served.
  TO PREPARE SOFT CREAM, chill beaters and a medium bowl until very
  cold. Place all ingredients in bowl; beat with an electric mixer on
  medium- high speed until soft, loose peaks from, 3 to 4 minutes. The
  cream should have a slightly runny, cloud-like consistency that
  softly drapes over the bread pudding.  Do not overbeat. Cover tightly
  and refrigerate until served.
  "I know of no dessert that gives me greater pleasure than the bread
  pudding desserts I discovered during my trips to Louisiana. This
  version is light and airy rather than heavy and dense. It has an
  exciting combination of tastes and textures to please your mouth. It
  is sinfully rich and guaranteed to please the most ardent dessert
  fan. I'm sure you will enjoy this as much as I did."

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Recipe ID 1572 (Apr 03, 2005)

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