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.

White chocolate bread pudding New Orleans style is a Palace Cafe tradition

What better way to wind up this holiday weekend than with one incredible bread pudding! And it’s from a place where bread pudding reigns supreme – New Orleans. This family specialty, definitely not your ‘usual’ offering, is a featured dessert at the acclaimed Palace Café, located on historic Canal Street. The Brennan family shares their recipe for White Chocolate Bread Pudding in their cookbook, Palace Café: The Flavor of New Orleans.

We thank Pepe, who gets to enjoy New Orleans cuisine every day in that “kingdom of great food,” for alerting us to this outstanding recipe.

As for calories? Don’t even think about it!

WHITE CHOCOLATE BREAD PUDDING
(from Palace Café: The Flavor of New Orleans)
12 Servings

6 cups whipping cream
2 cups milk
1 cup sugar
20 ounces white chocolate (broken into small pieces)
4 each whole eggs
15 each egg yolks
24-inch loaf French bread (use stale bread)
For White Chocolate Sauce:
8 ounces white chocolate (broken into small pieces)
1/2 cup whipping cream
1 ounce dark chocolate (grated for garnish)

To Prepare Bread Pudding: Preheat oven to 350 degrees. In a large saucepan, heat the whipping cream, milk, and sugar over medium heat. When hot, take off the heat and add the white chocolate pieces; stir until melted. Combine the whole eggs and egg yolks in a large bowl. Slowly pour the hot cream mixture into the eggs in a steady stream, whipping the eggs as you pour. Place the stale sliced bread in the pan. Pour 1/2 the bread pudding mix over the bread. Use your fingers to press the bread into the mix so that it absorbs the liquid and becomes soggy. Pour in the remaining mix. Cover the pan with aluminum foil and continue to bake for 1/2 hour until it is set and golden brown.
To Prepare Sauce: Bring the cream to a boil in a small sauce pan. Take off the heat and add white chocolate; stir until smooth and completely melted. Spoon over bread pudding.
To Serve: Serve the bread pudding warm, spooned right out of the pan with the sauce and chocolate sprinkles on top.