New Orleans Style Bread Pudding with Rum Sauce Recipe


New Orleans Style Bread Pudding with Rum Sauce Recipe


For the Pudding

1 large loaf of French bread cut into cubes 6 cups in all
2 1/2 cups whole milk
4 large eggs mixed with
10 ounces white sugar (1 ¼ cup)
1 1/2 teaspoon cinnamon, pure vanilla extract
1 teaspoon ground nutmeg
1 stick pure butter melted (4 ounces)
1 cup (optional) pecans, walnuts, fruit cocktail, raisins, chocolate chips, white chocolate, dried fruit, bananas etc, or a mixture.

For the Rum Sauce

3 tablespoons butter
3 teaspoons vanilla
1/2 cup sugar
1/4 teaspoon nutmeg
1 tablespoon flour
1 cup heavy cream
3 teaspoons vanilla
1 ounce dark rum


For the Pudding

Pour milk over eggs and let soak thoroughly. Melt butter and cool slightly. Mix eggs, sugar, spices and optionals; pour over bread/milk mixture and squish with your hands. Add melted butter and mix again.
Glop into buttered 2-qt. Baking dish and bake 1 hour or until an inserted knife comes out clean.
Hint: melt the butter in the baking dish to eliminate a step.
Let cool slightly and serve hard sauce.

For the Rum Sauce

To a medium saucepan over medium heat add butter, sugar, and nutmeg. Cook until butter is melted. Blend in flour and cook until thoroughly mixed. Slowly whisk in cream, vanilla and rum. Cook until sauce is just about to boil but does not rise up.
Serve over Bread Pudding.

Serves 10


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