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Cajun Country Bread Pudding

December 14, 2010

~ Mary ~

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I first made this Cajun Country Bread Pudding in the early 90’s for 3,000 people! It was for a Kentucky Derby themed meal (I re-named it Kentucky Country Bread Pudding) that included, among other things, Hoppin’ John and Big Daddy Potatoes. The evening was a success and these three recipes were a stand out! The bread pudding was so popular I thought I’d ‘share’ with the fam-damily come Christmas time. Boy oh boy, there sure was a LOT of bellering, nobody wanted any. I was heart-broken, but trudged on, nagging everyone “aren’t you ready for dessert yet?!” Of course I prevailed and low and behold that dish was all but licked clean. It’s a real keeper this one!

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What I absolutely love about this recipe is its dryer side, this is not one of those overly moist blocks of goo. This one has a crispy top and a lighter weight than most any other bread pudding out there.

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I searched and searched my books and magazines for the origin of this recipe, and for the life of me could not find it anywhere! I resorted to the internet for the original source, but the only think I could come up with was site after site with the exact same recipe I have. Hmmm, I guess we all got it from the same place.

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Cajun Country Bread Pudding

with Rum Sauce and Soft Cream

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7 Tbsp Butter, unsalted; melted

1/4 cup Butter, unsalted; melted

16 cup French bread cubes, dry; packed

3    Eggs

1 1/2 cup Sugar

2 T Vanilla extract

1 tsp Nutmeg

1 1/2 tsp Cinnamon

3 cup Milk

3/4 cup Sultanas (light green raisins)

3/4 cup Coconut, flaked

1/2 cup Pecans, toasted; coarsely chopped

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Pour 7 tablespoons butter into a 13″ x 9″ baking pan; swirl it around to coat bottom and sides.

Pour excess butter and additional 1/4 cup butter into a small
bowl; set aside.

Place bread cubes in buttered baking dish; set aside. In a large bowl, beat eggs and sugar with an electric mixer until thickened and light lemon-colored, 3 to 4 minutes.

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Add vanilla, nutmeg,cinnamon, milk, raisins, coconut, pecans and reserved butter; beat on low speed to combine.

Pour liquid over bread in baking dish; stir to distribute nuts, coconut and raisins evenly. Set pan aside until bread has absorbed all of liquid, 30 to 45 minutes.

Press bread down into liquid often to cover all cubes with liquid.

Preheat oven to 350°.
Bake in preheated oven until crusty and golden brown on top, 45 to 60 minutes.

While pudding is baking, prepare Rum Sauce and Soft Cream.

Cool bread pudding to lukewarm.

When bread pudding has cooled, slice into squares. Place a spoonful of rum sauce in bottom of each serving bowl; add a square of bread pudding. Top with a generous dollop of cream.

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RUM SAUCE

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1 cup Butter, unsalted

1 1/2 cup Sugar

2    Eggs; beaten until frothy

1/2 cup Dark rum

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TO PREPARE RUM SAUCE, using an electric mixer, cream butter and sugar mixture until light and fluffy. Put mixture in top of a double boiler over simmering water; cook 20 minutes, whisking often.

The mixture should be silky smooth and light in color.

Whisk 2 tablespoons hot butter mixture into beaten eggs, then 2 tablespoons more.

Whisk warmed egg mixture slowly into remaining butter mixture.

Cook mixture over barely simmering water until thickened, 4 to 5 minutes, whisking constantly. Cool slightly; whisk in rum.

Sauce may be kept warm over hot water until served.

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SOFT CREAM

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1 pint Whipping cream

1/3 cup Sugar, confectioners, sifted

1 Tbsp Pure vanilla extract

2 Tbsp Cognac or brandy

2 Tbsp Frangelico Liqueur

1/4 cup Sour cream

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TO PREPARE SOFT CREAM, chill beaters and a medium bowl until very cold.

Place all ingredients in bowl; beat with an electric mixer on medium- high speed until soft, loose peaks from, 3 to 4 minutes. The cream should have a slightly runny, cloud-like consistency that softly drapes over the bread pudding.

Do not overbeat. Cover tightly and refrigerate until served.

11 Comments leave one →
  1. Pat permalink
    December 15, 2010 1:24 am

    This is THE MOST DELICIOUS dessert I have ever tasted! Fred and I were at that dinner among the 3000 guests. My buttons almost burst I was so proud of our Mary. White linen table cloths, stemware, silver and china; white-gloved waiters and snappy formal service. Stunning!! The decor was amazing! (Mary, do you have any pictures?)
    But, the BEST PART was the delicious food…….. topped off with this five-star pudding!

    • foododelmundo permalink
      December 15, 2010 8:57 am

      Thanks Patty! I have some crappy photos somewhere, but was to busy to dig them out. You remembered more than I did, my memory covers more of the details of getting everything from the kitchen to the pavilion half way across town. I remember a LOT of stress. My main driver had gone out drinking the night before and wasn’t as sharp as he needed to be, and the electricity for the hot boxes went out after I had a meeting that specifically covered all the equipment we’d be using and how they would be sucking up some serious wattage.
      I do remember having some great leads in charge of the personnel and we had trained and trained and trained. Ahh the joy of having young, reliable college students at your disposal. I didn’t know how lucky I was!

  2. December 15, 2010 4:42 pm

    Bread pudding is such a wonderful thing! I’ve never seen a recipe quite like this one, but I may have to give it a try. I can’t even imagine cooking for 3,000 people… Kudos to you!

  3. December 16, 2010 7:18 am

    this is super-cajun, my favorite! Looks and sounds incredible!

  4. December 16, 2010 7:45 am

    On my God! Your pudding looks so comforting and inviting! I would love this kind of hearty pudding for holiday beakfast.

  5. December 16, 2010 1:02 pm

    Um, that bread pudding is definitely insulin worthy in my book! Wow, for 3000 people! I’d be stressed figuring out all the details too!

  6. December 16, 2010 2:53 pm

    Now did you say 3,000 people or 3,000 helpings? Because in my case you’d then be cooing for one person. GREG

  7. December 16, 2010 6:36 pm

    You had me hooked at frangelico cream! This bread pudding sounds fantastic. I’ve made cakes for 500 people before but never anything for 3,000. My hats off to you for accomplishing such a huge meal!

  8. December 17, 2010 3:43 pm

    Ah, this is definitely a keeper. I’ve never been a huge bread pudding fan simply because of the gooeyness. If you’ve cured it with this, who can resist. I also love the sauce and cream. Dying to make this. Thanks!

  9. January 7, 2011 6:50 pm

    This was excellent – I’m not a bread pudding fan at all, so I was surprised at how much I liked it. The coconut is a very nice touch.

    • foododelmundo permalink
      January 7, 2011 7:31 pm

      Are you talking about the bread pudding I gave you?
      If so, that was stollen bread pudding.

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