Cajun Bread Pudding with Rum Sauce

By darhittel

Ingredients

• Pudding
• 1/3 cup butter or margarine, melted
• 16 cups french bread cubes, day old lightly packed
• 3 eggs
• 11/2 cups sugar
• 2 tsp vanilla
• 1 tsp nutmeg
• 11/2 tsp cinnamon
• 3 cups milk
• 3/4 cup golden raisins
• 1 cup chopped toasted pecans
• Rum Sauce
• 1 cup butter or margarine
• 11/2 cups sugar
• 2 eggs, beaten until frothy
• 1/4 to 1/2 cup dark rum
• Soft Cream
• 2 cups whipping cream
• 1/3 cup icing sugar
• 1 tbs vanilla
• 2 tbs brandy
• 2 tbs frangelico liqueur
• 1/4 cup sour cream

Preparation

Step 1

Pour small amount of melted butter in a 9 by 13 in pan and swirl around to cover bottom and sides. Place bread cubes in Pan. In a large bowl beat eggs and sugar until thickened. Add Vanilla, nutmeg, cinnamon and milk plus reserved butter. Beat at low speed to combine. Stir in raisins and pecans. Pour over bread. Stir to evenly distribute raisins and nuts. Allow bread to adorn all liquid (30 to 40 min) Press bread down often to cover all cubes. Preheat oven to 350 F. Bake until crusty and golden brown. (45 to 60 min.) Cool to lukewarm and slice into squares.

Rum Sauce: cream butter and sugar until light and fluffy. Put in top of a double boiler over simmering water. Cook 20 min, whisking often. In a bowl whisk 2 tbs butter-sugar mixture into beaten eggs, then whisk in 2 tbs more. Now whisk egg mixture into butter sugar mixture. Cook over simmering water 4-5 min. whisking constantly. Cool slightly. Whisk in Rum.

To make soft cream;
chill beaters in a medium sized bowl until very cold. Beat ingredients on medium high until soft peaks form (3 to 4 mins) Do not overbeat. Cover tightly and refrigerate until served.

To Serve: Place a spoonful of warm rum sauce, a square of pudding and a large dollop of soft cream.