Bayou Bread Pudding With Hot Rum Sauce Recipe | Louisiana Recipes | Creole Recipes | Cajun Recipes
How to prepare "bayou bread pudding with hot rum sauce"
bayou bread pudding with hot rum sauce
1 (20 ounce) can crushed pineapple
8 ounces raisins
1 cup dark rum
30 ounces stale french bread
1 quart milk
6 ounces melted butter
3 large eggs
6 ounces evaporated milk
3 tablespoons vanilla extract
1 1/2 cups granulated sugar
1/4 cup dark brown sugar
place pineapple and raisins in a bowl. add rum and set aside to marinate for 48 hours. break up the bread and soak in the milk, then strain out excess liquid in a sieve and place the mushy bread in a mixing bowl. drain the rum from the fruit and reserve liquid for making sauce. add the fruit to the bread, together with melted butter.
in a separate bowl beat the eggs with the evaporated milk, vanilla and both sugars and add to the bread and fruit. mix with a spoon until thoroughly blended. to cook: transfer the mixture to a well-greased 12 x 9-inch baking pan and bake in a preheated 350 degree f oven for 30 minutes, then remove pan and stir well. spread the pudding evenly and replace in the oven to bake for a further 40 to 45 minutes. serve immediately with hot rum sauce.
hot rum sauce
2 cups granulated sugar
8 ounces butter
2 large eggs
4 ounces dark rum
reserved marinade
combine sugar and butter in a double boiler. beat eggs, add to the pan and whisk rapidly to produce a thick consistency. remove pan from heat and allow to cool, then stir in rum and reserved marinade. reheat before pouring over the pudding prior to serving.
