Text: Elizabeth Eustis, Lake Charles
Images: Lindsey Janies
“My love for bread pudding began after my first date with my now husband. I grew up in northern Louisiana and had a couple of decent versions of this Southern dessert but nothing could compare to the decadent deliciousness that I had enjoyed when dining at Lake Charles’ Pujo St. Café. That first bite was nearly 11 years ago and my devotion remains true (to both the bread budding and my dear husband!)
There are a couple of different variations of bread pudding. Some are soft and custardy. Others topped with a mile-high meringue or whiskey sauce. But let me tell you, THIS recipe is the ONE you want. It is sure to please and the recipe is easy. Plus it has a rum sauce. You can’t go wrong with a rum sauce.”
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- 15 ounces cheap white sandwich bread
- 3½ cups skim milk
- 2½ cups sugar
- 5 eggs
- 2 tablespoons vanilla extract
- Spray a 13x9-inch baking pan with cooking spray.
- For bread pudding: In a large bowl, tear bread slices into small pieces. Add milk, sugar, eggs, and vanilla, and stir until well combined. Pour mixture into prepared pan. Let come to room temperature, about 45 minutes.
- Preheat oven to 350°. Bake until puffed up and golden brown, about 45 minutes. Let stand for 30 minutes before slicing.
- ½ cup butter
- 1 cup sugar
- 1 egg
- ¼ cup white rum (Try Louisiana Spirits Bayou Rum!)
- In the bowl of a stand mixer, beat butter and sugar at high speed until light and creamy. Reduce mixer speed to low. Add egg, and beat until combined. Add rum, and beat until combined. Increase mixer speed to high. Beat until light and fluffy, 20 to 30 minutes. Serve atop bread pudding.