Advertisement
Recipe: Acadian Bread Pudding
Similar Categories: Acadian, Bread, Pudding
Hub City Diner
Lafayette LA
Serves 8
Roasted Pecan Rum Sauce
1/2 cup pecan halves
2 cups heavy (whipping) cream
4 tablespoons sugar
4 tablespoons light rum
2 tablespoons cornstarch
1 tablespoon water
1 teaspoon orange zest
6 cups stale French bread, cubed
4 eggs
1-1/2 cups sugar
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
3-1/2 cups milk
1/2 cup (1 stick) unsalted butter, melted
8 large strawberries
To make the sauce: Preheat the oven to 350 F. Spread the pecans on a
baking sheet and roast for 5 minutes. In a heavy saucepan over medium
heat, cook the cream for 3 minutes. Add the sugar and rum. Whisk the
mixture until the sugar is dissolved. Combine the cornstarch and water
and stir until the cornstarch is dissolved. Add this mixture to the cream
and stir for 2 to 3 minutes, or until the mixture is thickened. Stir in
the orange zest and pecans. Set aside; keep warm.
To make the bread pudding: Place the bread in a greased 8-by-2-inch
greased baking dish. With a mixer, beat the eggs and sugar on high speed
for 3 to 4 minutes. Add the nutmeg and the cinnamon and beat in the milk,
then the butter, on low speed. Pour the milk-egg mixture over the French
bread. Let stand for 1-1/2 hours.
Preheat the oven to 350 F. Bake for 20 minutes, then lower the
temperature to 300 F and bake for an additional 20 minutes, or until
puffy and browned.
To serve: Slice each strawberry into narrow vertical slices up to the
hull, then fan out. Scoop warm bread pudding onto individual serving
plates and drizzle with the sauce. Garnish each with a strawberry fan.
Or, serve in the baking pan and garnish the top of the pudding with
fanned strawberries. Accompany with a bowl of sauce.
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Acadian, Bread, Pudding
| Gnocchi (italian Potato Dumplings) | Barbequed Pork Ribs |