Delores’ New Orleans Style Bread Pudding

2005-12-16

Delores tells me she lets her bread go stale just so she can fix this for her family. A true Cajun classic. Great for parties, holidays and family gatherings.

Ingredients

  • 1 loaf French bread
  • 2 quarts milk or 2 cans milk
  • 4 eggs
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 tsp vanilla
  • 1 tsp cinnamon
  • 3/4 tsp nutmeg
  • 1 cup raisins
  • 1/2 cup pecans, chopped
  • 1/4 pound butter, melted
  • Rum Sauce
  • 1/2 cup water
  • 1/2 cup brown sugar
  • 1/2 cup rum
  • 4 tbsp butter

Directions

Step 1

Tear bread into pieces and soak in milk for 15 minutes. Mix with hands until well mashed and crumbled.

Step 2

In another bowl, beat eggs, gradually adding the sugars, vanilla, cinnamon, nutmeg, raisins, and pecans. Stir well. Pour butter into shallow 3 quart baking dish or pan.

Step 3

Add the egg mixture to the bread and milk, blending well together. Pour into baking dish, allowing butter to rise to the top.

Step 4

Bake at 325 degrees for 45 minutes to 1 hour, until pudding is firm and lightly brown.

Step 5

Making your Rum Sauce - In a medium heavy bottom pot, combine the water, sugar, butter and rum and cook over medium fire for 5 minutes.

Step 6

Pour over the bread pudding as soon as you take it out of the oven.



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