The Roasted Pecan Rum Sauce is the star of this Acadian Bread Pudding.
Acadian Bread Pudding
2017-01-10 10:22:58
Serves 12
Ingredients
- 6 cups cubed day-old French bread
- 4 large eggs
- 1½ cups sugar
- 1½ cups whole milk
- ½ cup unsalted butter, melted
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- Roasted Pecan Rum Sauce, recipe follows
Instructions
- Lightly spray a 12x8-inch baking dish with nonstick cooking spray, and place bread in one layer.
- 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.
- 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 https://www.louisianacookin.com/
Roasted Pecan Rum Sauce
2017-01-10 10:23:44
Serves 12
Ingredients
- ½ cup pecan halves
- 2 cups heavy whipping cream
- ¼ cup sugar
- ¼ cup light rum
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 teaspoon orange zest
Instructions
- Preheat oven to 350°. On a baking sheet, place pecans, and roast for 5 minutes.
- 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 https://www.louisianacookin.com/
