Rich bread pudding with rum sauce is crowd pleaser in New Orleans

Great cooks seem to gravitate to New Orleans. One of them, Pepe, has created his own wonderful bread pudding that he tops with a delectable rum sauce. Recently, while feeling a little adventurous (and what good cook isn’t?), he added some coconut milk and flakes to his basic recipe and served it to a crowd. “There were no leftovers,” says Pepe.

His original version, however, which is rich with rum, raisins, and almonds, is printed below. His wife claims that the pudding has so much flavor that it doesn’t need the sauce. But Pepe finds the sauce makes it even better.

Pepe says his favorite dessert, in addition to ice cream, is bread pudding. He recalls his own mother’s bread pudding, which she made in Cuba using bread crumbs, fresh orange juice, raisins, and caramelized sugar. (Just the thought of these ingredients makes our heart beat a little faster!) Of course, like most of our moms, who were good cooks, she didn’t write anything down. He hopes to experiment and duplicate his mom’s bread pudding one of these days when he has some free time. Mahalo Pepe for sharing your excellent bread pudding!

PEPE’S BREAD PUDDING & RUM SAUCE

1 loaf French bread, cut into cubes
5 eggs, beaten
2 cups of sugar
13 ounces evaporated milk
3 cups milk
1 can condensed milk
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
3/4 cup melted butter
1/2 cup raisins
4 ounces dark rum
2 ounces slivered almonds

Spray a 3-quart baking dish with cooking spray. Sprinkle lightly with water. Combine eggs with sugar and mix well. Add milks, cinnamon, and vanilla, blending well. Stir in butter. Stir in rum. Sprinkle raisins and almonds over the bread cubes. Pour egg mixture over bread cubes. Bake at 350 degrees F. for 45 to 60 minutes.

RUM SAUCE
3 tablespoons flour
3 tablespoons butter
1 cup sugar
1 cup milk
1 cup evaporated milk
3 Tbsp rum
Combine butter, flour, and sugar in a saucepan. Gradually add milks, stirring constantly. Cook over medium heat to thicken. Remove from heat and stir in rum. Serve hot over bread pudding.