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Mamma's Bread Pudding with Hot Buttered Rum Sauce

Source of Recipe

From "Besh Big Easy" by John Besh


Recipe Introduction

"Do you have to make this bread pudding with French bread? Well, that's the bread we get in New Orleans—those light, fluffy loaves, like Leidenheimer's, are the ones we make po'boys from, and it's what my mamma uses. They make an unbelievable bread pudding. Of course any bread will make a pudding characteristic of the bread. I like to keep the bread in the egg mixture still a bit soupy—that's the perfect consistency. And the buttery rum sauce? 'Nuff said."

List of Ingredients

Bread pudding:
â—¦ 4 cups milk
â—¦ 2 cups heavy cream
â—¦ 11 eggs
â—¦ 1 ½ cups granulated sugar
â—¦ 1 ½ teaspoons cinnamon
â—¦ 1 teaspoon vanilla extract
â—¦ Grated zest of 1 orange
â—¦ 4 cups cubed stale bread
â—¦ 2 tablespoons butter

Rum sauce:
â—¦ 8 tablespoons butter
â—¦ ½ cup light corn syrup
â—¦ 1 cup granulated sugar
â—¦ 1 cup dark rum
â—¦ ¾ cup heavy cream
â—¦ 1 teaspoon vanilla extract
â—¦ Salt


Recipe

To make the pudding, whisk together the milk, cream, eggs, sugar, cinnamon, vanilla, and zest in a large mixing bowl. Stir in the bread cubes and soak for at least 30 minutes (longer is fine).

Preheat the oven to 350° F. Butter a large baking dish with the butter. Pour the bread mixture into the prepared dish and bake until crispy and golden, about 45 minutes.

Meanwhile, to make the sauce, melt the butter in a medium saucepan over medium heat until it turns a light brown color, with a rich nutty aroma, about 5 minutes. Add the corn syrup, sugar, rum, cream, vanilla, and salt. Reduce the sauce until it thickens enough to coat the back of a spoon, about 15 minutes. Remove from the heat. Pour the buttered rum sauce over the pudding and serve it up!

Serves 8 to 10