7 tbsp butter, unsalted, melted
1/4 cup butter, unsalted, melted
16 cup french bread cubes, dry packed
3 eggs
1 1/2 cup sugar
2 tbsp vanilla extract
1 tsp nutmeg, grated
1 1/2 tsp cinnamon, ground
3 cup milk
3/4 cup sultanas
3/4 cup coconut, flaked
1/2 cup pecans, toasted, coarsely chopped
RUM SAUCE
1 cup butter, unsalted
1 1/2 cup sugar
2 egg, beaten until frothy
1/2 cup dark rum
SOFT CREAM
1 pt whipping cream
1/3 cup sugar, confectioners, sifted
1 tbsp pure vanilla extract
2 tbsp cognac
2 tsp frangelico liqueur
1/4 cup dairy sour cream
Directions
Pour 7 tablespoons butter into a 13" x 9" baking pan; swirl it around
to coat bottom and sides. Pour excess butter and additional 1/4 cup
butter into a small bowl; set aside. Place bread cubes in buttered
baking dish; set aside. In a large bowl, beat eggs and sugar with an
electric mixer until thickened and light lemon-coloured, 3 to 4
minutes. Add vanilla, nutmeg, cinnamon, milk, raisins, coconut,
pecans and reserved butter; beat on low speed to combine. Pour
liquid over bread in baking dish; stir to distribute nuts, coconut
and raisins evenly. Set pan aside until bread has absorbed all of
liquid, 30 to 45 minutes. Press bread down into liquid often to cover
all cubes with liquid. Preheat oven to 350F. Bake in preheated oven
until crusty and golden brown on top, 45 to 60 minutes. While pudding
is baking, prepare Rum Sauce and Soft Cream. Cool bread pudding to
lukewarm. When bread pudding has cooled, slice into squares. Place a
spoonful of rum sauce in botttom of each serving bowl; add a square
of bread pudding. Top with a generous dollop of cream. Makes 15 to
18 servings.
TO PREPARE RUM SAUCE, using an electric mixer, cream butter and sugar
mixture until light and fluffy. Put mixture in top of a double
boiler over simmering water; cook 20 minutes, whisking often. The
mixture should be silky smooth and light in colour. Whisk 2
tablespoons hot butter mixture into beaten eggs, then 2 tablespoons
more. Whisk warmed egg mixture slowly into remaining butter mixture.
Cook mixture over barely simmering water until thickened, 4 to 5
minutes, whisking constantly. Cool slightly; whisk in rum. Sauce may
be kept warm over hot water until served.
TO PREPARE SOFT CREAM, chill beaters and a medium bowl until very
cold. Place all ingredients in bowl; beat with an electric mixer on
medium- high speed until soft, loose peaks from, 3 to 4 minutes. The
cream should have a slightly runny, cloud-like consistency that
softly drapes over the bread pudding. Do not overbeat. Cover tightly
and refrigerate until served.
"I know of no dessert that gives me greater pleasure than the bread
pudding desserts I discovered during my trips to Louisiana. This
version is light and airy rather than heavy and dense. It has an
exciting combination of tastes and textures to please your mouth. It
is sinfully rich and guaranteed to please the most ardent dessert
fan. I'm sure you will enjoy this as much as I did."
Servings: 15 servings
Cajun-Country Bread Pudding With Rum Sauce & Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Bread; Bread Pudding; Breads
The History of Recipes
It is possible to trace the history of `recipes` far back into the distant past, in fact as far into history as the ancient Egyptians, and maybe even further. However, in the main part, these early cook books were just primitive hieroglyphic recipes for meal preparation.
In an interesting twist, the oldest recipe in existence, according to experts in ancient history is a series of ancient tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. Later on, in The time of the romans 25BC a man called Apicius created a number of scripts detailing recipes enjoyed by wealthy Romans. In his works, he tells us how the roman meals were split into hors d`oeuvres, main meal and afters, something that is very familiar to us today. He also describes how the cooks of his times made use of a good variety of spices, including a few that are still present in modern kitchens for example basil, mint and dill. Over the succeeding few centuries, the rich families of the West competed to serve the most exotic meals, and as a consequence, chefs and their collection of recipes increased in prestige. However, it wasn`t until the 19th century the formal cooking and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collecting, testing, and recording recipes common in their social group. When we get to the 20th century, cooking publications were highly popular mostly due to more people being able to read, more spare time and a general increase in wealth. The TV revolution brings us TV cooks and the recipe books that accompanied them. And that neatly brings us to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Cajun Country Bread Pudding With Rum Sauce & recipe.
