Bread Pudding French Quarter Style with Rum Sauce
Indulge in the rich, soul-warming flavors of "Bread Pudding French Quarter Style with Rum Sauce," a classic New Orleans dessert that's equal parts cozy and decadent. Made with cubes of stale French bread soaked in a lush custard of whole milk, spiced with cinnamon and nutmeg, and studded with sweet raisins, this bread pudding is a celebration of comfort food. The crowning touch? A velvety, boozy rum sauce crafted with dark rum, powdered sugar, and heavy cream, drizzled over the top for a luxurious finish. Perfectly golden on the outside and irresistibly soft within, this dessert is an authentic nod to the vibrant cuisine of the French Quarter. Serve it warm to impress guests or elevate a quiet evening at home with a taste of New Orleans charm.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 cups (cubed) Stale French bread
- 4 cups Whole milk
- 1.5 cups Granulated sugar
- 4 large Eggs
- 1.5 teaspoons Vanilla extract
- 1 teaspoon Cinnamon
- 0.5 teaspoon Nutmeg
- 4 tablespoons (melted) Unsalted butter
- 0.75 cup Raisins
- 0.25 cup Dark rum
- 0.5 cup (1 stick) Unsalted butter (for sauce)
- 1 cup Powdered sugar
- 0.25 cup Heavy cream
- 2 tablespoons Dark rum (for sauce)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
Place the cubed French bread in a large mixing bowl.
In a separate bowl, whisk together the milk, granulated sugar, eggs, vanilla extract, cinnamon, and nutmeg until fully combined.
Pour the milk mixture over the bread cubes, ensuring all pieces are thoroughly coated. Let it sit for 10 minutes to soak.
Add the melted butter and raisins to the bread mixture, then gently toss to combine.
Transfer the soaked bread mixture into the prepared baking dish and spread it evenly.
Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and the center is set.
While the bread pudding is baking, prepare the rum sauce. Melt the butter in a small saucepan over medium heat.
Stir in the powdered sugar until smooth, then add the heavy cream and dark rum. Cook, stirring frequently, until the sauce thickens slightly (about 3-4 minutes).
Remove the sauce from the heat and let it cool slightly.
Once the bread pudding is done, remove it from the oven and let it cool for 10 minutes.
Drizzle the warm rum sauce over the top of the bread pudding before serving. Serve warm and enjoy a taste of New Orleans!
Nutrition Facts
Calories |
9229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.1 g | 249% | |
| Saturated Fat | 100.1 g | 500% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 1171 mg | 390% | |
| Sodium | 10244 mg | 445% | |
| Total Carbohydrate | 1628.8 g | 592% | |
| Dietary Fiber | 53.2 g | 190% | |
| Total Sugars | 571.9 g | ||
| Protein | 233.3 g | 467% | |
| Vitamin D | 15.7 mcg | 79% | |
| Calcium | 1795 mg | 138% | |
| Iron | 53.4 mg | 297% | |
| Potassium | 4949 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
