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 quite feasible to follow the history of recipes far back into the far past, in fact as far back as the Egypt of the Pharoahs, and maybe further still. Interesting though that maybe, generally, these ancient cook books were just very simple pictorial instructions for meal preparation.
Progressing into The time of the romans 25BC a roman called Apicius wrote a collection of documents which described recipes prepared by his fellow Romans. In his scrolls, he describes how the meals were separated into starters, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the Romans were skilled in the use of a good variety of herbs, including some that we all recognise for example bay, mint and asafoetida. Over the next few centuries, the powerful and wealthy tried to serve the most extravagent meals, and consequentially the best cooks and their collection of recipes were at a premium. However, it was during the 1800s that fine cooking and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collecting, verifying, and recording recipes of the day. The introduction of television gave us celebrity chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everybody to access thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Cajun Country Bread Pudding With Rum Sauce & recipe.
