New Orleans Bread Pudding

Like many prior to me, you have some license to freestyle the recipe and this is my take. The pudding definitely needs cinnamon and vanilla.

From the moment you’re mixing the egg/milk with the spices, you’re getting some nice aromas and when it hits the oven, you know something good is coming out. Some rum caramel sauce on top and you’re transported to the French Quarter.

New Orleans Bread Pudding

(serves 6)

1 cup raisins

1/4 cup amber rum

approx 6-7 cups French loaf, cut into 1 inch cubes

4 cups whole milk

3 large eggs

2 cups granulated sugar

2 Tbsp. vanilla extract

1/4 tsp. ground allspice

1/2 tsp/ ground cinnamon

1/8 tsp. ground nutmeg

4 Tbsp. unsalted butter, melted

Caramel Rum Sauce

1 cup white sugar

1/2 cup water

3 Tbsp. unsalted butter

1 tsp. vanilla extract

pinch of salt

1/2 cup heavy cream

3 Tbsp. amber rum

1. Place the raisins in a bowl and cover with rum and allow to soak for 1 to 2 hours.
2. Place your cubed bread in a greased 9×13″ pan.
3. In a large bowl, add the milk, eggs, sugar, vanilla, allspice, cinnamon, nutmeg and whisk to combine.
4. Pour mixture over bread plus your soaked raisins (and rum). Toss the bread until mixture is well combined. Allow to steep for 15 minutes.
5. Pre-heat your oven to 350F and drizzle the melted butter over the top of your bread. Place bread pudding in your pre-heated oven for approx. 45 minutes or until edges have slightly browned and liquid has set.
6. To make the rum sauce, add sugar and water into a medium pot, stir and turn heat to medium. Simmer for about 10 minutes or until sugar turns to an amber colour.
7. Carefully add the butter, vanilla and salt and stir in. Add the cream and rum and stir in until combined. Take off the heat and allow to cool to warm.
8. To serve, portion out pieces on plates and spoon sauce on top.

© 2023, Peter Minaki. All rights reserved.

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