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FRENCH BREAD PUDDING IN A CLEAR RUM SAUCE

by Chef Dief

There are several desserts that are world-famous from New Orleans. Bananas Foster, Crème Brûlée, and one of my favorites, Bread Pudding. I have cooked this many different ways; this recipe is, by far, my favorite.

Bread Pudding is a great way to get rid of your day-old French bread and give your guests a culinary delight that will always bring them back for more!

French Bread Pudding in a Clear Rum Sauce

1 cup sugar
1 stick of butter – room temperature
5 eggs, beaten
2 cups heavy cream
1 tbls. vanilla
Teaspoon cinnamon
12 slices stale French bread – 1” thick

Preheat oven to 350° and, in a large bowl, cream sugar and butter together. Add everything else and pour mixture into a 9 inch square pan. Arrange bread slices flat and let sit for five minutes, then carefully turn the bread and let it soak for another 10 minutes. Push the bread down under the liquid and bake inside another pan and fill second with pan water 1/2″ from the top. Cover with foil and cook for 40 minutes. Remove foil and cook for an additional 10 minutes to lightly brown top.

Rum Sauce

1 cup sugar
2 1/4 cups of water
1 tsp of cinnamon
1 tbls unsalted butter
1 tsp cornstarch
1/2 shot rum, use your favorite

Combine sugar and 2 cups of water, cinnamon, and butter, then bring to a boil. In the remaining quarter cup of water add the cornstarch and stir in sauce until clear. Remove sauce from the heat and add the rum.

Bon appétit, mes amis,

Chef Dief

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