Sweet goodness! Here's how to whip up this Cajun-style bread pudding.
Bread pudding is often considered the quintessential New Orleans dessert. The delectable dessert is the perfect embodiment of the twin Creole virtues: frugality and indulgence. Bobby Hebert’s chef Karlton West shows us how to whip up the restaurant’s bread pudding.
Recipe for Bobby Hebert’s Bread Pudding with Rum Sauce
Ingredients for bread pudding:
- 4 cups whole milk
- 2 cups heavy cream
- 1 1/2 cups sugar
- 1 1/2 teaspoon vanilla extract
- Grated zest of one orange (optional)
- 11 eggs, beaten
- 4 cups stale French bread, in small cubes
- 1 tablespoon unsalted butter
Ingredients for rum sauce:
- 8 tablespoons unsalted butter
- 1/2 cup light corn syrup
- 1 cup sugar
- 1 cup heavy cream
- 1 pinch of salt
- 1 teaspoon vanilla extract
To prepare the bread pudding, first, preheat the oven to 350 degrees. Whisk together milk, cream, sugar, cinnamon, vanilla, orange zest and eggs in a large bowl. Stir in the bread cubes, and soak them for 30 minutes. Add raisins and mix. Butter a baking dish and pour in the bread pudding mixture. Bake until golden, about 45 minutes.
To prepare the sauce, melt the butter in a medium saucepan over moderate heat for about 5 minutes, until it turns a light brown color, with a rich hazelnut aroma. Add the corn syrup, sugar, rum, cream, salt and vanilla. Reduce the sauce until it thickens enough to coat the back of a spoon. This process will take about 15 minutes. Remove from heat.
To serve, pour rum sauce over a slice of bread pudding, and top with a dollop of whipped cream.
For more information about Bobby Hebert’s Cajun Cannon, visit their website.
Created in partnership with Bobby Hebert’s Cajun Cannon