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Cajun Bread Pudding with Rum Sauce and Soft Cream

Enjoy this luscious Louisiana inspired dessert

  1. Pudding
  2. 1/3 cup butter, melted
  3. 16 cups french bread cubes, day old, lightly packed
  4. 3 eggs
  5. 1 1/2 cups sugar
  6. 2 Tbsp. vanilla
  7. 1 tsp. nutmeg
  8. 1 1/2 tsp. cinnamon
  9. 3 cups milk
  10. 3/4 cup golden raisins
  11. 1 cup chopped toasted pecans
Rum Sauce
  1. 1 cup butter
  2. 1 1/2 cups sugar
  3. 2 eggs, beaten until frothy
  4. 1/4 – 1/2 cup dark rum
Soft Cream
  1. 2 cups whipping cream
  2. 1/3 cup icing sugar
  3. 1 Tbsp. vanilla
  4. 2 Tbsp. brandy
  5. 2 Tbsp. Frangelico liqueur
  6. 1/4 cup sour cream
  1. To Make Pudding: Pour a small amount of melted butter in a 9″ x 13″ pan; swirl to cover bottom and sides. Place bread cubes in pan. In a large bowl, beat eggs and sugar until thickened, 3-4 minutes. Add vanilla, nutmeg, cinnamon, milk and remaining butter. Beat on low to combine. Stir in raisins and pecans; pour over bread. Allow bread to absorb liquid, 30-45 minutes. Press bread down often to cover all cubes. Preheat oven to 350 F.. Bake until crusty and golden brown, 45-60 minutes. Cool and slice into squares.
  2. To make sauce: Cream butter and sugar until light and fluffy. Cook in double boiler for 20 minutes, whisking often. In a bowl, whisk 2 Tbsp. butter-sugar mixture into beaten eggs, then whisk in 2 Tbsp. more. Whisk egg mixture into butter mixture. Cook and whisk over simmering water for 4-5 minutes. Cool slightly. Whisk in rum. (By now, you’re probably all whisked out – taste the sauce – you’ll know it was worth it!)
  3. To make soft cream: Beat ingredients until soft peaks form, 3-4 minutes. Do not overbeat. Cover and refrigerate until served.
  4. To serve: On individual plates, drizzle a spoonful of warm rum sauce, top with a square of pudding and then add a large dollop of soft cream. Serves 12-14
The Best of Bridge
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This recipe is available in the book Best of Bridge Holiday Classics.

This recipe is available in the book The Complete Best of Bridge Cookbooks Volume Three.

This recipe is available in the book The Rest of the Best and More.

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