Bayou Bread Pudding with Hot Rum Sauce RecipeOrigin: Cajun Period: Traditional |
IngredientsFor the Pudding
600g tinned crushed pineapple For the Rum Sauce
380g granulated sugar 
Bayou Bread Pudding with Hot Rum Sauce Preparation:Method:Place the pineapple and raisins in a bowl then add the rum and set aside to soak for 48 hours. Once the raisins are ready, break-up the bread and soak in the milk then strain-out the excess liquid in a sieve and place the mushy bread in a mixing bowl. Drain the rum from the fruit and reserve to make the Rum Sauce. Add the fruit to the bread, along with the melted butter. Beat the eggs in a separate bowl and add the evaporated milk, vanilla and the granulated and dark brown sugars. Mix with a spoon until thoroughly blended then transfer the mixture to a well-greased 30 x 22cm baking tin and place in an oven pre-heated to 180°C. Bake for 30 minutes then bring the pan out and stir the mixture thoroughly. Spread the pudding evenly in the tin and place back in the oven to cook for a further 45 minutes. Meanwhile, heat a bain-marie then combine the sugar and butter. Beat the eggs together and add to the pan and whisk rapidly to produce a thick consistency. Remove the pan from the heat, allow to cool, then stir-in the rum and the reserved bread marinade. Once the pudding is ready re-heat the sauce and serve smothered in the rum sauce. |
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Other recipes with pineapple and rum as primary ingredients: Jumbo Cocktail Ambrosia Cabbage and Pineapple Salad African Hot Punch Planter's Punch Cocktail Picador Cocktail Mai-Tai Cocktail Hibiscus Mojito Cocktail Bayou Bread Pudding with Hot Rum Sauce Pineapple Bread Daiquiri Cocktail Double-R Daiquiri Cocktail Liberian Ginger and Pineapple Drink Aloha Seafood Dish Pineapple Chutney Singapore Sling Cocktail Mango Salad Mojito Cocktail Banfora Milk Punch Cocktail Piña Colada Cocktail Acapulco Gold Cocktail Shin Shin Coffee Rum Milk Punch Cocktail Raspberry Daiquiri Cocktail El Presidente Cocktail Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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