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Receta Ruby's Creole Bread Pudding & Butter Rum Sauce
by Amos Miller

Ruby's Creole Bread Pudding & Butter Rum Sauce

NEVER throw stale bread away! You have the base for an absolutely delicious Creole bread pudding that will have your guests melting with pleasure.

The Rum Sauce is fabulous on all kinds of desserts, from the Creole Rice Pudding to cupcakes. In this case, you want to warm the sauce, rather than chill it, so it is spreadable.

This recipe came from Ruby, Chef Austin Leslie's mother, and was a huge hit at Chez Helene. If you have only stale Italian bread, you may want to remove most of the crust, as it may be too chewy to enjoy.

NOTE: when the pudding comes out of the oven, take the chilled Butter-Rum Sauce out of the cooler and, with a table knife, cut chunks of the sauce and cover the top of the pudding. The heat will melt the chilled butter and the sauce will drizzle down into the pudding. And don't be disturbed by the 'granular' nature of the sauce. Its actually a whipped butter frosting and the sugar is a nice texture with the pudding. I've had many people like this dessert better than I do - "reminds me of the pudding my mom used to make", I have heard, so there you are!

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Creole
Tiempo para Cocinar: Raciónes: 8

Ingredientes

  • THE PUDDING:
  • 1 loaf of stale bread (French preferred, but it works great with brioche or Italian)
  • 1/4 lb sweet butter
  • 1/4 lb black raisins (golden are good, too)
  • 3 whole eggs, beaten
  • 1/4 C light brown sugar
  • 1 can evaporated milk
  • 1-1/4 C granulated sugar
  • 1 small can of crushed pineapple, about a cup (in it's own juice, but drain it and drink the juice - you only want the pineapple)
  • 3 T pure vanilla extract
  • 1/2 tsp freshly grated nutmeg
  • RUM SAUCE:
  • 3/4 C sweet butter at room temperature
  • 1-1/2 C granulated sugar
  • 2oz good rum - I prefer Mount Gay (you can substitute rum extract if you are not a rum person, it is a great and versatile flavoring)

Direcciones

  1. FOR THE RUM SAUCE:
  2. Whip the butter until light, gradually adding the sugar until the mixture is fluffy
  3. Add the rum (or extract) and beat a few more minutes
  4. Refrigerate (that is why you do this first)
  5. Serve over warm pudding
  6. FOR THE PUDDING:
  7. While your oven heats to 350 degrees, wet the stale bread, breaking it into bite-sized, not-too-big pieces, then squeeze out as much of the water as you can: you are basically just softening the bread here so the evaporated milk doesn't just disappear when you add it
  8. Melt the butter over low heat just to liquify it, and mix all the remaining ingredients with the moistened bread and the butter
  9. Pour the mixture into a well-buttered 8x11-1/2 inch baking pan
  10. Bake for 45 minutes, or until a knife inserted into the middle comes out clean
  11. Serve with a nice dollop of the rum sauce, which is best if melted on the hot pudding