Delores’ New Orleans Style Bread Pudding
2005-12-16- Course: Cakes & Candy
- Prep Time : 25m
- Cook Time : 60m
- Ready In : 1:25 h
-
Add to Recipe Box
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.
Average Rating
(5 / 5)
2 people rated this recipe
20914
Comments