New Orleans Bread Pudding With Cane Syrup Rum Sauce

New Orleans Bread Pudding With Cane Syrup Rum Sauce First You Have Grease a 9x13 inch baking pan with the butter. set aside. place the bread cubes in a large bowl. combine the cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt and raisins in a large bowl. stir to combine and then pour over the bread cubes. allow to sit at room temperature for 30 to 45 minutes. transfer to the prepared pan and bake. Melt the butter in a saucepan over medium heat. once the butter is melted, add the cane syrup and whisk continuously until it is completely integrated with the butter. combine cane syrup with the melted butter. add the spices and vanilla. stir in the cinnamon, nutmeg, vanilla extract, salt and mix well.

New Orleans Bread Pudding With Cane Syrup Rum Sauce First You Have Grease a 9 x 13 inch casserole dish with the remaining tablespoon of butter and set aside. combine the heavy cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt, and raisins in a large bowl. whisk to mix. pour the cream mixture over the bread, and stir to combine. allow the mixture to sit at room temperature for 30 to 45 minutes. In a small saucepan over medium heat, combine the butter, condensed milk, heavy cream, and brown sugar stir to combine. let the mixture cook, stirring occasionally, until the butter has melted. then increase the heat to medium high and bring the sauce to a gentle boil. once achieved, remove the sauce from heat. Step 6 7. while the pudding is being baked, prepare the rum sauce. in a small saucepan, bring the milk, butter, and sugar to a boil. combine oil and flour into a roux, and use it to thicken the sauce. remove the sauce from heat and add nutmeg, vanilla, and rum. Break bread in small pieces in baking dish (about 1½ quart size). sprinkle cinnamon over bread and add raisins and melt butter. lightly toast bread mixture in 350˚f oven. add mixture of eggs, sugar, milk and vanilla. bake about 30 minutes at 350˚f or until set. serve with rum sauce.

New Orleans Bread Pudding With Cane Syrup Rum Sauce First You Have Step 6 7. while the pudding is being baked, prepare the rum sauce. in a small saucepan, bring the milk, butter, and sugar to a boil. combine oil and flour into a roux, and use it to thicken the sauce. remove the sauce from heat and add nutmeg, vanilla, and rum. Break bread in small pieces in baking dish (about 1½ quart size). sprinkle cinnamon over bread and add raisins and melt butter. lightly toast bread mixture in 350˚f oven. add mixture of eggs, sugar, milk and vanilla. bake about 30 minutes at 350˚f or until set. serve with rum sauce. Instructions. coat a 9×13 baking dish with nonstick cooking spray. arrange the bread cubes and raisins evenly in the prepared baking dish. in a large bowl, whisk the eggs half and half together. add rum, sugar, vanilla, cinnamon and salt and whisk to combine. pour the custard mixture evenly over the bread mixture. Step 1. using a medium bowl, whisk together the milk, cream, eggs, sugar, vanilla, cinnamon, and nutmeg until combined. step 2. place the cubed french bread into a large bowl. step 3. gradually pour the wet ingredients over the french bread and allow the bread to soak in the fridge for 2 hours. step 4.