Best of Bridge Cajun Bread Pudding and Rum Sauce
request from: "enigmatic1" <enigmat...@hotpop.com> 
there is a series of cook books called "best of bridge" in one of them, 
(the second, i think) there is a recipe for the most wonderful cajun 
bread pudding with rum sauce. if any one has it, it would be greatly 
appreciated 
 
>from "aces", the fifth book in the best of bridge series. no western 
canadian kitchen is without at least one of these books, if not the whole 
series. the recipe is lengthy, for the pudding, the rum sauce and the soft 
cream. here 'tis: 
 
 
serves 12-14 
 
  pudding
1/3 cup  butter or margarine, melted
16 cup  french bread cubes, day old, lightly packed
1-1/2 cup  sugar
2 Tbsp  vanilla
1 tsp  nutmeg
1-1/2 tsp  cinnamon
3 cup  milk
3/4 cup  golden raisins
1 cup  chopped, toasted, pecans
 
  rum sauce
1 cup  butter or margarine
1-1/2 cup  sugar
2   eggs, beaten until frothy
1/4 to 1/2 cup  dark rum
 
  soft cream
2 cup  whipping cream
1/3 cup  icing sugar
1 Tbsp  vanilla
2 Tbsp  brandy
2 Tbsp  frangelico liqueur (hazelnut-flavoured liqueur)
1/4 cup  sour cream
 
to make pudding 
pour a small amount of the melted butter in a 9x13 pan and swirl around to cover 
bottom and sides. place bread cubes in pan. in large bowl, beat eggs and sugar 
until thickened (3 - 3 1/2 minutes). add vanilla, nutmeg, cinnamon and milk 
plus reserved butter. beat at low speed to combine. stir in raisins and 
pecans. pour over bread. stir to evenly distribute rains and nuts. allow 
bread to absorb all liquid (30-45 minutes). press bread down often to cover all 
cubes. preheat oven to 350f. bake until crusty and golden brown (45-60 
minutes). cool to lukewarm and slice into squares. 
 
to make rum sauce 
cream butter and sugar until light and fluffy. put in top of a double boiler 
over simmering water. cook 20 minutes, whisking often. in a bowl, whisk 2 tbsp 
butter-sugar mixture into beaten eggs, then whisk in 2 tbsp more. now, whisk 
egg mixture into butter-sugar mixture, cook over simmering water 4-5 minutes, 
whisking constantly. cool slightly. whisk in rum (by now you're probably all 
whisked out - taste the sauce and you'll know it was worth it! - this comment is 
in the cookbook) 
 
to make soft cream 
chill beaters and a medium-sized bowl until very cold. beat ingredients on 
medium-high until soft peaks form (3-4 minutes). do not overbeat. cover 
tightly and refrigerate until served. 
 
to serve 
on individual plates, place a spoonful of warm rum sauce, a square of pudding 
and a large dollop of soft cream. at this point, guests will be inclined to 
exclaim, "don't y'all just luuuuve this?!! 
 
-- 
(ID: 13732) Mirror: rec.food.recipes: Thu, Mar 27, 2003


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