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LOCATION: Recipes >> Desserts Pudding >> Cajun-Country Bread Pudding with Rum Sauce & Soft Cream

Print this Recipe    Cajun-Country Bread Pudding with Rum Sauce & Soft Cream

7 tbsp butter, unsalted; melted
1/4 cup butter, unsalted; melted
16 cups French bread cubes, dry-packed
3 eggs
1-1/2 cups sugar
2 tbsp vanilla extract
1 tsp nutmeg; grated
1-1/2 tsp cinnamon; ground
3 cups milk
3/4 cup sultanas
3/4 cup flaked coconut
1/2 cup pecans; toasted and coarsely chopped

1 cup butter, unsalted
1-1/2 cups sugar
2 eggs; beaten until frothy
1/2 cup dark rum

1 pt whipping cream
1/2 cup sifted confectioners' sugar
1 tbsp pure vanilla extract
2 tbsp cognac
2 tsp Frangelico Liqueur
1/4 cup dairy sour cream

Pour 7 tablespoons butter into a 9" x 13" 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 350 degrees F. 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.

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.

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 form, 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. Yield: 15 servings


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