Best 3 New Orleans Style Bread Pudding With Rum Sauce Recipes

**Indulge in a Culinary Journey with New Orleans-Style Bread Pudding and its Delectable Rum Sauce**

Experience the rich flavors and textures of New Orleans-style bread pudding, a classic dessert that combines the comforting warmth of bread with the decadent richness of a creamy custard. This beloved dish, hailing from the heart of Louisiana, is elevated with a luscious rum sauce, creating a harmonious blend of sweetness and sophistication. Our comprehensive guide presents two delightful recipes: the classic New Orleans-style bread pudding, a symphony of flavors and textures, and its perfect accompaniment, a velvety rum sauce that adds an extra layer of indulgence. Embark on a culinary journey with us as we explore the secrets behind this iconic dessert, ensuring that every bite is a moment of pure bliss.

Here are our top 3 tried and tested recipes!

NEW ORLEANS-STYLE BREAD PUDDING

New Orleans-Style Bread Pudding image

From my favorite dessert cookbook: "Gooey Desserts-The Joy of Decadence" by Elaine Corn She states: My mother goes to conferences now and then with my father. When the men sequester themselves, she and some other spouses attend cooking classes. During one such confab in New Orleans, she took a class from Joe Cahn at the New Orleans School of Cooking, and brought home this incomparable recipe. My friend Kathleen, who is also my chief bread-pudding tester, warns anyone who has just partaken of this dessert to wait a while before driving. "God forbid you might have to take a Breathalyzer test! Whew!

Provided by chefRD

Categories Dessert

Time 1h35m

Yield 16-20 serving(s)

Number Of Ingredients 15

Ingredients

10 ounces loaf stale French bread, crumbled (if you use fresh french bread reduce milk to 3 cups) or 6 -8 cups any type crumbled bread (if you use fresh french bread reduce milk to 3 cups)
2 cups sugar (granulated)
1/2 cup unsalted butter, melted
3 eggs
2 tablespoons pure vanilla extract
1 cup raisins
1 cup shredded coconut
1 cup chopped pecans
1 teaspoon cinnamon
1 teaspoon nutmeg
4 cups milk
1/2 cup unsalted butter
1 1/2 cups powdered sugar
2 egg yolks
1/2 cup Bourbon

Steps:

For the Bread Pudding:.
Butter a 9 by 13 inch baking pan. Set oven rack in lower third of oven and preheat oven to 350 degrees.
Combine all ingredients. Mixture should be very moist but not soupy. Pour into the buttered dish and bake 1 hour and 15 minutes until top is golden brown. Serve warm with Joe's Whiskey Sauce.
For Whiskey Sauce:.
Using a hand held mixer, cream butter and sugar in a saucepan over medium heat, beating until all butter is absorbed. Remove from heat and blend in yolks. Pour in bourbon gradually, stirring constantly. Sauce will thicken as it cools. Serve warm on warm bread pudding.

NEW ORLEANS STYLE BREAD PUDDING WITH RUM SAUCE

New Orleans Style Bread Pudding With Rum Sauce image

Make and share this New Orleans Style Bread Pudding With Rum Sauce recipe from Food.com.

Provided by Ex-Pat Mama

Categories Dessert

Time 2h30m

Yield 16 serving(s)

Number Of Ingredients 19

Ingredients

12 -14 cups bread cubes, day old french bread is best
1 tablespoon unsalted butter
2 cups heavy cream
4 cups whole milk
6 large eggs
1 7/8 cups brown sugar
4 1/2 teaspoons vanilla extract
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup raisins
confectioners' sugar, for garnish
2 cups heavy cream
1/2 cup whole milk
1/2 cup sugar
2 tablespoons cornstarch
3/4 cup rum (or bourbon if preferred)
1 pinch salt
2 tablespoons unsalted butter

Steps:

Using the first 12 ingredients (from bread cubes down to confectioner's sugar) prepare the bread pudding by following the steps below:.
Preheat oven to 350 â„‰. Grease a 9x13 inch baking pan with the butter. Set aside.
Place the bread cubes in a large bowl.
Combine the cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt and raisins in a large bowl. Stir to combine and then pour over the bread cubes. Allow to sit at room temperature for 30 to 45 minutes.
Transfer to the prepared pan and bake until the center of the pudding is set, 50 to 60 minutes.
Garnish with the confectioner's sugar and serve with Rum Sauce - directions below:.
In a one quart saucepan over medium heat, combine the cream milk and sugar. Place the cornstarch and 1/4 cup of the rum in a small bowl and whisk into a slurry.
Pour the slurry into the cream sauce and bring to a boil. Once the sauce boils, reduce the heat to a gentle simmer and cook, stirring occasionally for 5 minutes.
Remove the sauce from heat. Stir in the salt, butter, and remaining 1/2 cup of rum. Serve warm.

NEW ORLEANS STYLE BREAD PUDDING WITH WHISKEY SAUCE

New Orleans Style Bread Pudding with Whiskey Sauce image

Provided by Food Network

Categories dessert

Time 1h55m

Yield 10 to 12 servings

Number Of Ingredients 20

Ingredients

12 to 14 cups 1-inch cubes day-old white bread, such as French or Italian
1 tablespoon unsalted butter
2 cups heavy cream
4 cups whole milk
6 large eggs
1 3/4 cups plus 2 tablespoons light brown sugar
4 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1/2 cup raisins
Confectioners' sugar, for garnish
1 recipe Whiskey Sauce, recipe follows
2 cups heavy cream
1/2 cup whole milk
1/2 cup granulated white sugar
2 tablespoons cornstarch
3/4 cup bourbon or other whiskey
Pinch salt
2 tablespoons unsalted butter

Steps:

Preheat the oven to 350 degrees F.
Place the bread in a large bowl. Grease a 9 by 13-inch casserole dish with the remaining tablespoon of butter and set aside.
Combine the heavy cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt, and raisins in a large bowl. Whisk to mix. Pour the cream mixture over the bread, and stir to combine. Allow the mixture to sit at room temperature for 30 to 45 minutes.
Transfer the bread mixture to the casserole dish and bake until the center of the bread pudding is set, 50 to 60 minutes.
Garnish the bread pudding with confectioners' sugar and serve warm with warm Whiskey Sauce.
In a 1-quart saucepan set over medium heat, combine the cream, milk, and sugar. Place the cornstarch and 1/4 cup of the bourbon in a small mixing bowl and whisk to blend and make a slurry. Pour the slurry into the cream mixture and bring to a boil. Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for 5 minutes. Remove the sauce from the heat, add the salt, and stir in the butter and the remaining 1/2 cup of bourbon. Serve warm.

Tips:

Use a good quality bread for the bread pudding. A French baguette or brioche works well.
Cut the bread into 1-inch cubes and let it dry out for a few hours or overnight. This will help the bread absorb the custard mixture more evenly.
Make sure the custard mixture is rich and flavorful. Use whole milk, heavy cream, and plenty of eggs.
Add a variety of spices and flavorings to the custard mixture, such as vanilla extract, cinnamon, nutmeg, and ginger.
Soak the bread cubes in the custard mixture for at least 30 minutes, or up to overnight. This will allow the bread to absorb all of the delicious flavors.
Bake the bread pudding in a preheated oven at 350 degrees Fahrenheit for about 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Serve the bread pudding warm with a drizzle of rum sauce.

Conclusion:

New Orleans-style bread pudding is a classic dessert that is easy to make and always a crowd-pleaser. With its rich, creamy custard and flavorful bread, it's the perfect way to end a meal. Serve it warm with a drizzle of rum sauce for an extra special treat.

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