FRENCH BREAD PUDDING WITH CLEAR RUM SAUCE
Categories: Dessert, Cajun
- 1 c Sugar
- 8 tb (1 stick) butter, softened
- 5 Eggs, beaten
- 1 pt (2 cups) heavy cream
- Dash of cinnamon
- 1 tb Vanilla extract
- 1/4 c Raisins
- 12 Slices, each 1 inch thick, fresh or stale French bread
Clear Rum Sauce
- 1 c Sugar
- 2 1/4 c Water
- 1 Cinnamon stick or
- 1 ts Ground cinnamon
- 1 tb Unsalted butter
- 1/2 ts Cornstarch
- 1 tb Light or dark rum
Originally devised as a way to use leftover stale French bread, bread pudding has
become one of the most popular classic New Orleans desserts. Every cook has his own secret
recipe. Commander's version is served hot from the oven with a thin rum sauce. If you have
any left over, try the recipe for bread pudding souffle that follows.
1. Preheat oven to 350 degrees.
2. In a large bowl cream together the sugar and butter. Add eggs, cream, cinnamon,
vanilla, and raisins, mixing well. Pour into a 9-inch- square pan l 3/4 inches deep.
3. Arrange bread slices flat in the egg mixture and let stand for 5 minutes to soak up
some of the liquid. Turn bread over and let stand for 10 minutes longer. Then push bread
down so that most of it is covered by the egg mixture. Do not break the bread.
4. Set pan in a larger pan filled with water to 1/2 inch from top. Cover with aluminum
foil. Bake for 45 to 50 minutes. uncovering pudding for the last 10 minutes to brown the
top. When done. the custard should still be soft, not firm.
5. To make the sauce: In a medium-size saucepan combine sugar, 2 cups water, cinnamon, and
butter and bring to a boil. Stir in cornstarch blended with remaining 1/4 cup water and
simmer. stirring, until sauce is clear. Remove from heat and add rum. Sauce will be thin.
6. To serve: Spoon the pudding onto dessert plates and pass the sauce separately.
Note: The rum sauce is also good with fresh pineapple. Heat pineapple
"wheels" in it (do not cook. however), then serve on a plate lightly covered
with the sauce.
From: Bill Birner
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