The Roasted Pecan Rum Sauce is the star of this Acadian Bread Pudding.

Acadian Bread Pudding
Serves 12
Write a review
Print
Ingredients
  1. 6 cups cubed day-old French bread
  2. 4 large eggs
  3. 1½ cups sugar
  4. 1½ cups whole milk
  5. ½ cup unsalted butter, melted
  6. 1 teaspoon ground cinnamon
  7. ½ teaspoon ground nutmeg
  8. Roasted Pecan Rum Sauce, recipe follows
Instructions
  1. Lightly spray a 12x8-inch baking dish with 
nonstick cooking spray, and place bread in one layer.
  2. In a large bowl, beat eggs and sugar on high speed with an electric mixer for 3 to 4 minutes. Add milk, butter, cinnamon, and nutmeg; beat on low speed until combined. Pour milk mixture over French bread, and let stand for 1½ hours.
  3. Preheat oven to 350°. Bake for 20 minutes. Lower temperature to 300°, and bake 20 minutes more or until puffed and browned. Serve with Roasted Pecan Rum Sauce.
Louisiana Cookin http://www.louisianacookin.com/
Roasted Pecan Rum Sauce
Serves 12
Write a review
Print
Ingredients
  1. ½ cup pecan halves
  2. 2 cups heavy whipping cream
  3. ¼ cup sugar
  4. ¼ cup light rum
  5. 1 tablespoon cornstarch
  6. 1 tablespoon water
  7. 1 teaspoon orange zest
Instructions
  1. Preheat oven to 350°. On a baking sheet, place pecans, and roast for 5 minutes.
  2. In a heavy saucepan, cook cream over medium heat for 3 minutes. Add sugar and rum, whisking 
until sugar dissolves. In a small bowl, stir together cornstarch and water, and add to cream. Cook for 
2 to 3 minutes or until mixture is thickened. Stir in orange zest and toasted pecans.
Louisiana Cookin http://www.louisianacookin.com/