Just The Recipe - Mahoneys Bread Pudding with Rum Sauce

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Featured Recipe

Created by Chuck

A New Orleans tradition. There are as many gumbo recipes as there are cooks. I adopted this from a version at the New Orleans School of Cooking.

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Cajun/Creole

Mahoneys Bread Pudding with Rum Sauce

Created by Chuck,

Description

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!

Ingredients

At a glance

Cuisine

Course/Meal

Main Ingredient

Cooking Method

Difficulty

Serves

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

Pudding:

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

Methods/steps

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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