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
Historians have tracked the existence of recipes way back into distant history, in truth as far back into recorded history as early Egypt, and quite possibly further than that. Having said that, mostly, these early cook books were just very basic hieroglyphic instructions for preparing food.
Interestingly, the oldest recipe in existence, according to food historians are some clay tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `exhilarated, wonderful and blissful`. Progressing into The time of the romans around 25BC a roman called Apicius wrote some scripts describing recipes cooked by his fellow Romans. In his scrolls, he tells us how the roman meals were separated into hors d`oeuvre, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the Romans were skilled in the use of a good variety of aromatic flavours, including a few that will be familiar to modern chefs for example thyme, mint and asafoetida. Moving on, we find a couple of interesting recipe books which date from the 14th Century ; a book called `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these are unconnected to the indian curry that is served today, but rather accounts of the types of food cooked for the rich and wealthy people of the time. Later, in the 15th century, people returning from the crusades brought back many spices and herbs from Arab cuisine, including parsley and basil. These new foods and spices prompted a torrent in books on cookery, the majority of which are now in private libraries. By the advent of the 1900s, cook books are in high demand, mostly due to higher levels of literacy, people having more leisure time and a general increase in wealth. Like it or not, the introduction of TV gave us cooking programs and the accompanying recipe books. And that brings us to the present day and the internet revolution, permitting everybody to access massive numbers of recipes such as those found on our site. |
We hope you enjoy this Cajun Country Bread Pudding With Rum Sauce & recipe.
