Cajun-country bread pudding with rum sauce &

15 Servings

Ingredients

Quantity Ingredient
7 tablespoons Butter, unsalted; melted
¼ cup Butter, unsalted; melted
16 cups French bread cubes, dry packed
3 Eggs
1½ cup Sugar
2 tablespoons Vanilla extract
1 teaspoon Nutmeg, grated
1½ teaspoon Cinnamon, ground
3 cups Milk
¾ cup Sultanas
¾ cup Coconut, flaked
½ cup Pecans, toasted; coarsely chopped
1 cup Butter, unsalted
1½ cup Sugar
2 Egg; beaten until frothy
½ cup Dark rum
1 pint Whipping cream
⅓ cup Sugar, confectioners, sifted
1 tablespoon Pure vanilla extract
2 tablespoons Cognac
2 teaspoons Frangelico Liqueur
¼ cup Dairy sour cream

Directions

RUM SAUCE

SOFT 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 ¼ 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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