French Bread Pudding With Clear Rum Sauce

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Lou Priolo

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Cajun	Cajun, Dessert	1	Servings

INGREDIENTS

1	c	Sugar
8	T	1 stick butter softened
5		Eggs, beaten
1	pt	2 cups heavy cream
		Dash of cinnamon
1	T	Vanilla extract
1/4	c	Raisins
12		Slices, each 1 inch thick
		fresh or stale French
		bread
		Clear Rum Sauce
1	c	Sugar
2 1/4	c	Water
1		Cinnamon stick or
1	t	Ground cinnamon
1	T	Unsalted butter
1/2	t	Cornstarch
1	T	Light or dark rum

INSTRUCTIONS

Originally devised as a way to use leftover stale French bread, bread
pudding has become one of the most popular classic New Orleans
desserts. Every cook has his own secret recipe. Commander's version  is
served hot from the oven with a thin rum sauce. If you have any  left
over, try the recipe for bread pudding souffle that follows.  Preheat
oven to 350 degrees. In a large bowl cream together the sugar  and
butter. Add eggs, cream, cinnamon, vanilla, and raisins, mixing  well.
Pour into a 9-inch- square pan l 3/4 inches deep. Arrange bread  slices
flat in the egg mixture and let stand for 5 minutes to soak up  some of
the liquid. Turn bread over and let stand for 10 minutes  longer. Then
push bread down so that most of it is covered by the egg  mixture. Do
not break the bread. Set pan in a larger pan filled with  water to 1/2
inch from top. Cover with aluminum foil. Bake for 45 to  50 minutes.
uncovering pudding for the last 10 minutes to brown the  top. When
done. the custard should still be soft, not firm. To make  the sauce:
In a medium-size saucepan combine sugar, 2 cups water,  cinnamon, and
butter and bring to a boil. Stir in cornstarch blended  with remaining
1/4 cup water and simmer. stirring, until sauce is  clear. Remove from
heat and add rum. Sauce will be thin. To serve:  Spoon the pudding onto
dessert plates and pass the sauce separately.  Note: The rum sauce is
also good with fresh pineapple. Heat pineapple  "wheels" in it (do not
cook. however), then serve on a plate lightly  covered with the sauce.
From: Bill Birner                     Date: 18 Feb 94  From: Recipes
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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