Larry adapted this from Taste of Home and it was incredible with the addition of the rum and peel! The secret is in the dried French bread cubes!!!
Cajun Bread Pudding Recipe (Taste of Home)
Adapted by Larry with the red ingredients….
- Prep: 20 min. + soaking Bake: 45 min. Yield: 12 Servings
- 4-3/4 cups milk, divided OR 2 cups whipping cream + 2 cups evaporated milk
- 4 eggs
- 2/3 cup sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/3 cup butter, softened
- 11 cups cubed French bread (1-inch cubes) baked in 250 degree oven until dry!
- 1/2 teaspoon ground cinnamon, pinch of ground clove and nutmeg
- 2/3 cup golden raisins, optional
- 2/3 cup toasted chopped pecans, optional
- 1 cup of candied citrus peel
- 1/4 cup water
- 1/3 cup whipping cream
- 1/4 cup dark rum
- 1/3 cup packed brown sugar
- 1/3 cup corn syrup
- 1/2 cup coarsely chopped pecans optional
- 1/2 teaspoon vanilla extract
- 2 tablespoons butter
- Dash salt
- In a large saucepan, heat 4 cups of ‘milk’ until warm; set aside. In a large bowl, combine the eggs, sugar, vanilla, salt and remaining milk. Gradually add warmed milk, stirring constantly. Stir in butter. Add bread cubes; let soak 10 minutes. Add cinnamon, and raisins and/or pecans if desired.
- Pour into a 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 45-60 minutes or until a knife inserted in center comes out clean.
- For sauce, bring water to a boil in a small saucepan. Add brown sugar; stir to dissolve. Add corn syrup and cream. Bring to boil; cook 15-20 seconds. Remove from the heat. Stir in the pecans, vanilla, butter and salt. Cut pudding into squares and serve with sauce. Yield: 12 servings.
Sorry that you are getting this a little early this week, as we are off Sunday for our Grape Escape. I will try to prepare a couple more recipes for posting when I get a quiet moment. In the meantime follow us on our journey through Wine Country…first California and then British Columbia. The new blog site is http://www.grapesahoy.wordpress.com
This recipe is my favorite Italian dessert. I first had it when it was prepared by my Italian cleaning lady when I was working at Riverside Secondary School. Thanks to Adriana (who even gave me the espresso pot) I have been making it ever since! This particular recipe comes from Food Network as well….Disfrutalo!
- 6 extra-large egg yolks, at room temperature
- 1/4 cup sugar
- 1/2 cup good dark rum, divided
- 1 1/2 cups brewed espresso, divided
- 16 to 17 ounces mascarpone cheese (Costco or Superama)
- 30 Italian ladyfingers, or savoiardi (in Merida, they are available at Liverpool).
- Bittersweet chocolate, shaved or grated
- Confectioners’ sugar, optional
Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for about 5 minutes, or until very thick and light yellow. Lower the speed to medium and add 1/4 cup rum, 1/4 cup espresso, and the mascarpone. Whisk until smooth.
Combine the remaining 1/4 cup rum and 1 1/4 cups espresso in a shallow bowl. Dip 1 side of each ladyfinger in the espresso/rum mixture and line the bottom of a 9 by 12 by 2-inch dish. Pour half the espresso cream mixture evenly on top. Dip 1 side of the remaining ladyfingers in the espresso/rum mixture and place them in a second layer in the dish. Pour the rest of the espresso cream over the top. Smooth the top and cover with plastic wrap. Refrigerate overnight.
Before serving, sprinkle the top with shaved chocolate and dust lightly with confectioners’ sugar, if desired.