Monday, January 31, 2011

Louisiana Bread Pudding

A pan of warm Bread Pudding transforms day-old-bread, eggs, and cream into such an incredible indulgence.

Ingredients for this Bread Pudding
4- eggs, beaten
1- Tablespoon melted butter
1-1/2 cup sugar
1/4 teaspoon salt
1-teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 cup raisins, rinsed and allowed to soak in warm water or rum
1-teaspoon vanilla
3-1/2 cups milk
1-large loaf French bread, crumbled (Note: bread can be a day old) 

 Soak bread in milk for 30 minutes. Drain raisins. Then add all other ingredients, then raisins in a bowl together and mix thoroughly with wooden spoon. Spread mixture into a greased 9x13 baking dish and bake at 350 degrees for 20 minutes. Then lower the heat to 300 degrees and bake for another 20 minutes. Remove from heat and let stand for 5-10 minutes. Serve as is or with rum sauce over it before serving. Serve hot or cold. Serves 8-10.

Rum Sauce
1-cup sugar
2-cups water
1/4 cup dark rum
1-1/2 Tablespoons cornstarch

Combine sugar and cornstarch; slowly add water. Cook on a medium heat until thickened.  Remove from heat; stir in rum. Pour over warm Bread Pudding and serve. Yields 2-1/2 cups of sauce. Enjoy!
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