If I could only pick one dessert to have after a big Christmas or Thanksgiving meal it would be a sweet and warm bread pudding with rum sauce poured over it. I could eat it any day of the week of course but it is a particular favorite after special meals, such as holidays.
No need to fear the dish is actually relatively simple.
This recipe comes from Justin Wilson’s Homegrown Louisiana Cookin’. I have vivid memories from my childhood sitting around the living room with my family watching Louisiana Cookin’ on PBS. To this day I still say his catchphrase “I guarantee!” while I’m cooking. Growing up this cookbook sat in the corner of the kitchen counter, and now I have my very own copy! The days of me sitting on the counter and my mom cooking and adding notes to her Justin are many and truly cherished moments of my childhood.
- 1 loaf of French bread
- 1 quart milk
- 2 cups sugar
- 4 eggs, beaten
- 1 tbsp vanilla extract
- 1 apple, peeled and diced
- 1 cup pecans, chopped
- 2 eggs
- 1/4 cup rum
- 1 cup confectioners’ sugar
- 1 cup cream, whipped to soft peaks
Bread should be sat out and allowed to stale for half a day a day or so. This is to allow to bread to dry and firm up so that it will not be mushy and soggy when you cook it.
I have made one change to the recipe. I don’t particularly care for raisins and I wanted a bit of a crunch so I substituted chopped pecans for the raisins in the recipe. You can of course use raisins instead of pecans or you could of course use both. Any recipe can be edited to your like so feel free to add a bit here and subtract a bit there in any recipe.
Preheat your oven to 350°F. Break bread into chunks and put into a large bowl. In another large mixing bowl, beat the milk and sugar into the eggs. Mix in vanilla, apples, and pecans (or raisins if you care to use those instead). Then pour the mixture over the bread and mix everything together.
Allow the milk to absorb into the bread, mixing once or twice to ensure it mixes evenly. Pour bread mixture into a greased baking dish, or casserole pan. Bake fore 35-40 minutes. You can add an additional 5 minutes to allow top of bread to crisp just a bit.
While the bread pudding is baking it will be time to make the rum sauce.
In a small sauce pan beat the eggs. Adding the rum and then placing over the stove over low heat. Gradually add the confectioners’ sugar to the pan and stir to combine. Remove the pan from the stove and fold in whipped cream.
To serve spoon bread pudding into a bowl and pour over rum sauce. A scoop of vanilla ice cream can also be added if you would like to.
As always thank you for taking a few moments from your day to read over this and I hope that you are able to try this recipe sometime and that you enjoy it. Feedback is always welcome and appreciated.
Have a blessed day,