French Bread Pudding with Clear Rum Sauce


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Bread pudding has become one of the most popular classic New Orleans desserts. Every cook has his own secret recipe. Here's one.

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Serving Size / Yield

6-8 servings


  • 1 C. sugar
  • 8 Tbs. butter, softened
  • 5 eggs, beaten
  • 1 pt. heavy cream
  • 1/8 tsp. cinnamon
  • 1 Tbs. vanilla extract
  • 1/4 C. raisins
  • 1 fresh French bread loaf
  • Clear Rum Sauce:
  • 1 C. sugar
  • 2 1/4 C. water
  • 1 tsp. ground cinnamon
  • 1 Tbs. unsalted butter
  • 1/2 tsp. cornstarch
  • 1 Tbs. dark rum

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Preheat oven to 350 degrees. Cut loaf of fresh French Bread into 12 slices, each 1" thick. In a large bowl, cream together the sugar and butter. Add eggs, cream, cinnamon, vanilla, and raisins, mixing well. Pour into a 9”- square pan l 3/4 inches deep. Arrange bread slices flat in the egg mixture and let stand for 5 minutes to soak up some of the liquid. Turn bread over and let stand for 10 minutes longer. Then the egg mixture covers push bread down so that most of it. Do not break the bread. Set pan in a larger pan filled with water to 1/2 inch from top. Cover with aluminum foil. Bake for 45 to 50 minutes. Uncovering pudding for the last 10 minutes to brown the top. When done. The custard should still be soft, not firm. To make the sauce: In a medium-size saucepan combine sugar, 2 C. water, cinnamon, and butter and bring to a boil. Stir in cornstarch blended with remaining 1/4 C. water and simmer. Stirring, until sauce is clear. Remove from heat and add rum. Sauce will be thin. To serve: Spoon the pudding onto dessert plates and pass the sauce separately.

Note: The rum sauce is also good with fresh pineapple. Heat pineapple "wheels" in it, but do not cook through. Serve on a plate lightly covered with the sauce.

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