Cajun Bread Pudding

If you’re having a crowd over for dessert – you MUST make this. Your guests will be inclined to exclaim: “Don’t y’all just luuve this!!”

Ingredients:
Pudding
1/3 cup butter, melted
16 cups french bread cubes, day old, lightly packed
3 eggs
1 1/2 cups sugar
2 Tbsp. vanilla
1 tsp. nutmeg
1 1/2 tsp. cinnamon
3 cups milk
3/4 cup golden raisins
1 cup chopped toasted pecans

Rum Sauce:
1 cup butter
1 1/2 cups sugar
2 eggs, beaten until frothy
1/4 – 1/2 cup dark rum

Soft Cream:
2 cups whipping cream
1/3 cup icing sugar
1 Tbsp. vanilla
2 Tbsp. brandy
2 Tbsp. Frangelico liqueur
1/4 cup sour cream

Instructions:
To Make Pudding: Pour a small amount of melted butter in a 9″ x 13″ pan; swirl to cover bottom and sides. Place bread cubes in pan. In a large bowl, beat eggs and sugar until thickened, 3-4 minutes. Add vanilla, nutmeg, cinnamon, milk and remaining butter. Beat on low to combine. Stir in raisins and pecans; pour over bread. Allow bread to absorb liquid, 30-45 minutes. Press bread down often to cover all cubes. Preheat oven to 350 F.. Bake until crusty and golden brown, 45-60 minutes. Cool and slice into squares.
To make sauce: Cream butter and sugar until light and fluffy. Cook in double boiler for 20 minutes, whisking often. In a bowl, whisk 2 Tbsp. butter-sugar mixture into beaten eggs, then whisk in 2 Tbsp. more. Whisk egg mixture into butter mixture. Cook and whisk over simmering water for 4-5 minutes. Cool slightly. Whisk in rum. (By now, you’re probably all whisked out – taste the sauce – you’ll know it was worth it!)
To make soft cream: Beat ingredients until soft peaks form, 3-4 minutes. Do not overbeat. Cover and refrigerate until served.
To serve: On individual plates, drizzle a spoonful of warm rum sauce, top with a square of pudding and then add a large dollop of soft cream. Serves 12-14

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