Authentic Louisiana Bread Pudding with Rum Sauce

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark rum

🥗Healthier: non-alcoholic rum extract

💰Cheaper: spiced rum

Spiced rum offers a similar flavor profile at a lower cost

Cut the French bread into one-inch cubes.

Prepare a cup of golden raisins and a cup of chopped parched pecans.

Separate 3 eggs into yolks and whites, placing them in different bowls.

Start with 1/4 cup of heavy cream and add it to the bread cubes to moisten them.

Add the egg yolks to the bread mixture and mix well.

Incorporate the chopped pecans and golden raisins into the mixture.

Add 1 cup of sugar to the mixture and mash it up.

Gradually add more heavy cream, totaling 2 cups, mixing until the bread is moist.

Beat the egg whites until aerated and fold them into the mixture gently.

Spray a casserole dish with cooking spray and pour the mixture into it, spreading evenly.

Preheat the oven to 350°F (175°C).

Bake the bread pudding in the oven for 30 minutes.

After baking, let the bread pudding set for 15 minutes before making the sauce.

In a saucepan, mix 1/2 cup of sugar with 1 tablespoon of cornstarch.

Add water to the sugar and cornstarch mixture and heat until thickened.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens