French Bread Pudding With Clear Rum Sauce
- 1 c. Sugar
- 8 Tbsp. (1 stick) butter, softened
- 5 x Large eggs, beaten
- 1 pt (2 c.) heavy cream Dash of cinnamon
- 1 Tbsp. Vanilla extract
- 1/4 c. Raisins
- 12 slc , each 1 inch thick, fresh or possibly stale French bread Clear Rum Sauce
- 1 c. Sugar
- 2 1/4 c. Water
- 1 x Cinnamon stick or possibly
- 1 tsp Grnd cinnamon
- 1 Tbsp. Unsalted butter
- 1/2 tsp Cornstarch
- 1 Tbsp. Light or possibly dark rum
- Originally devised as a way to use leftover stale French bread, bread pudding has become one of the most popular classic New Orleans desserts.
- Every cook has his own secret recipe. Commander's version is served warm from the oven with a thin rum sauce. If you have any left over, try the recipe for bread pudding souffle which follows.
- 1. Preheat oven to 350 degrees.
- 2. In a large bowl cream together the sugar and butter. Add in Large eggs, cream, cinnamon, vanilla, and raisins, mixing well. Pour into a 9-inch- square pan l 3/4 inches deep.
- 3. Arrange bread slices flat in the egg mix and let stand for 5 min to soak up some of the liquid. Turn bread over and let stand for 10 min longer. Then push bread down so which most of it is covered by the egg mix. Don't break the bread.
- 4. Set pan in a larger pan filled with water to 1/2 inch from top. Cover with aluminum foil. Bake for 45 to 50 min. uncovering pudding for the last 10 min to brown the top. When done. the custard should still be soft, not hard.
- 5. To make the sauce: In a medium-size saucepan combine sugar, 2 c. water, cinnamon, and butter and bring to a boil. Stir in cornstarch blended with remaining 1/4 c. water and simmer. stirring, till sauce is clear.
- Remove from heat and add in rum. Sauce will be thin.
- 6. To serve: Spoon the pudding onto dessert plates and pass the sauce separately.
- Note: The rum sauce is also good with fresh pineapple. Heat pineapple
- "wheels" in it (don't cook. however), then serve on a plate lightly covered with the sauce.
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