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Mahoneys Bread Pudding with Rum Sauce

Created by Chuck,


This recipe was given to me by the chef at Mary Mahoney's Old French House Restaurant in Biloxi, MS. It's one of the best versions of the classic New Orleans dessert that I've ever tasted. Not for dieters!

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At a glance
Main Ingredient
Cooking Method

Rum Sauce:

2 cups milk, scalded
3/4 cup sugar
6 tablespoons flour
4 egg, beaten
1 stick butter
cinnamon, dash
nutmeg, dash
1 teaspoon vanilla
1 teaspoon rum extract
1 ounce rum



1 ounce loaf French bread, 10 oz.
6 egg
1/2 teaspoon cinnamon
1 tablespoon nutmeg
1/4 cup sugar
2 cups milk
1/2 cup cream
2 teaspoons vanilla
1 cup raisins, seedless
2 sticks of butter


Prepare rum sauce:

In sauce pan, melt butter. Add flour. Mix well. Add scalded milk
and sugar. Cook over low heat until thick. Beat in eggs and remove from heat. Add nutmeg, vanilla, rum extract, and rum.

Cover to keep warm, and set aside.


Prepare pudding:

Preheat oven to 325 degrees.

In bowl, combine eggs, cinnamon, and nutmeg. Mix well. Add to this
mixture the sugar, milk, cream, and vanilla. Mix well.

Cut up bread in bite-size pieces in 1-1/2 quart baking dish. Add raisins and melted butter to bread. Pour mixture over bread.

Bake about 30 minutes at 325 about 30 minutes or until golden brown.

Serve with hot rum sauce spooned over the top.

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