Bread Pudding with Hot Buttered Rum Sauce

Hi , Phyllis , here from southern frugal dot com .

This morning we're gonna make a New Orleans style bread pudding .

Now , this is pretty much my recipe , but everybody has their own recipe for bread pudding .

This is just mine .

And , uh , we're gonna start out with French bread .

Now , this French bread I just bought at Walmart .

It was like a day old and that's really what you're looking for .

I put it in the oven at about 350 degrees for like 10 minutes .

I cut the oven off without opening the door and just left it for an hour .

So it gets hard .

Ok ?

And this crusty part on the bread is what's gonna make the bread pudding really , really good .

All right .

We're ready to get started .

And the first thing I'm going to do is cut up the French bread and I'm looking for six cups of cut French bread .

So I cut up several pieces to start with and then just try to cut them down like that .

You wanna give them a little cubes as best you can .

All right .

And again , we're , we're looking for six cups of French bread cubes Really ?

All right , I'm gonna finish cutting this bread up .

And as soon as I get my six cups , we'll be back and I'll show you how this all comes together .

We have completed cutting up the , uh French bread into little cubes and you want six cups .

Now , this is gonna be about probably two thirds to 3/4 of one of those Walmart , uh French bread loaves .

Uh , and you need to just have some leftover .

You could make garlic toast anyway .

You wanna set that aside .

Now .

Ok , now we're ready for our , uh , ingredients that are gonna moisten everything up and add the taste .

So the first thing we're gonna do is add four eggs to our bowl and we're just gonna whisk those up a little bit , just get them broken .

Now , now , bread pudding in New Orleans .

I don't know , it's just , every restaurant has their own recipe and I'm sure all the homemakers in New Orleans have their own recipe .

But , uh , one of the best bread puddings I ever had in New Orleans .

It was actually outside New Orleans at this little restaurant that very much looked like the restaurant that the locals go to .

And the lady who owned the restaurants , the one who made the bread pudding and her granddaughter was our waitress .

And I was asking her how her , how they made the bread pudding .

She said her grandmother cooked it all night in a real , uh , low oven So I thought , well , that makes sense .

So , anyway , it was the best we ever had in New Orleans .

All right .

To the eggs .

We're gonna add two cups of sugar and I know that seems like a lot , but we're making a big batch here .

We just kind of get that mixed up a little bit and that's just plain white sugar .

Two cups .

All right to this .

We are going to add two teaspoons of just pure vanilla extract .

All right .

And we're also going to add 1/8 of a teaspoon of mace .

Now , mace is what goes in doughnuts .

If you ever buy doughnuts anywhere , this is always gonna be , you know , gives doughnuts a distinct taste .

So we're just gonna add 1/8 of a teaspoon of that and we're gonna add 1/8 of a teaspoon of ground nut .

E now neither one of these spices you will even know we're in there , but they're gonna definitely enhance the taste at this point .

If you want to , you could add just a little bit of salt .

You wouldn't want to add much .

And while we're at it , we're just gonna go ahead and add in the butter .

Now , this is one stick of butter or one half cup butter melted and it's also cool .

So I'm gonna go ahead and dump that in , just mix all these ingredients and you really probably don't want to use the electric mixer here because you're gonna be adding a bunch of milk and it's gonna be , it'd be splashing everywhere .

So I really don't ever use the mixer here .

See some of that little nutmeg .

See mashed up .

OK .

All right .

Now to this mixture , I'm gonna go ahead and add 1/4 cup of just Bacardi rum .

And this is the light Love rum that I used on the fruit cake at Christmas time .

We're gonna also use it in a sauce to go on the bread pudding .

But I want 1/4 of the cup actually in the bread pudding .

So I'm just gonna go ahead and mix that in the rum gives it a really distinct taste .

You can't really tell it's rum .

You really can't tell what it is , but it just definitely gives it a distinct taste .

It ain't keep seeing that little nutmeg not dissolved in their little lump .

I guess .

I'm not gonna hurt anything .

All right .

Now , we're ready to add our milk mixture .

Now , you can use one quart of half and half or you can just use two cups of regular milk and a carton of whipping cream .

It'd be basically the same thing .

But uh uh a quart of uh half and half would work better .

And of course , that would be four cups .

So I'm gonna go ahead and add 16 ounces of whipping cream and then I'm gonna add two cups of just regular whole milk just gently mix that in .

It's gonna be a very rich bread pudding .

OK ?

Now , at this point , I'm gonna go ahead and add a cup of golden raisins .

You can also use the dark raisins .

I just prefer the golden raisins .

Just mix those all in .

Hello , everybody .

Today we make Italian bread .

Yeah , I got all the ingredients already over here in front of me .

All right .

All right .

We're gonna leave this soaking for , let's just say 20 minutes and we'll be back and I'll show you how we cook it .

Our bread pudding mixture has been soaking for about 20 minutes and now we're ready to bake it .

Now we're gonna bake this in the oven at 300 degrees for about an hour and a half .

Now you wanna bake it slow because really it's gonna taste a lot better if you bake it slow .

All right .

So we're ready to dump it into our baking dish .

Now , I'm using a nine by , I think it's nine by 13 Pyrex dish and it's will butter .

So , all we gotta do now is just dump it in this dish .

All right , man .

Want to redistribute your raisins a little bit because they will all kind of sink to the bottom kind of get them up on the uh bread as much as you can .

All right .

So this bread is pretty well soaked up a lot of the uh liquid .

All right .

So we're ready to put this in the oven now and again .

Uh you wanna bake it probably an hour and a half at about 300 degrees .

All right .

When this gets ready , we'll be back and we'll make the sauce to go on it .

Ok ?

The bread pudding is done .

It cooked for an hour and a half at 300 degrees .

Now , I did put a aluminum foil over mine because I don't like my brown on top .

Plus that keeps the bread from pushing up too much .

There .

It is .

All right .

Now , we are ready to make the sauce .

This is gonna be a butter rum sauce .

So I'm melting two tablespoons of butter and it be really heaping tablespoons of butter , one half cup of just regular sugar .

I'm gonna add one tablespoon of corn starch to that and that's just regular corn starch and I'm gonna mix in that corn starch to .

It really helps .

So that , that the lumps don't really form in it .

You know , once you start cooking it , so , just kind of mash those lumps out with , using the sugar crystals .

I got 2.5 cup of flour .

Three quarter , teaspoon salt , two tablespoon oil , three quarter , the warm water but not too hot , warm , one quarter , warm water .

I gotta use one tablespoon East .

The mix at the end , one gets everything ready .

I gotta use eggs to make a nice color for the bread .

OK ?

Now we start doing the East a spoon .

Not be too like this .

And you put it right over here in the , in the warm water and this , it's done .

Now we got over here 2.5 a cup of flour .

The salt , like I say , like this three quarter over here , two tablespoon oil and we put over here with the flour .

Now the yeast you gotta mix a little bit OK ?

You gotta like this .

You make us a little bit like that but you want , you can put rice straight on the flour but like mix us with a little water and now we put rice over here and this flour make sure that they got out everything at the east .

Ok .

You know , one lose .

Ok .

He would not , this lets everything get done to the yeast , to the flour , the oil and the salt .

Now we got a mix and we start to make the world up for the east .

Ok .

Now you see , you need more water .

Hey , I , no , you know , somebody maybe can make a mistake .

It can put , maybe too much water .

It's no problem , no problem at all .

You know why you can put a little more flour and you mix .

You know , I gotta make the , make it nice and I show but what it look like when I finish the mix , OK ?

Now when you mix and you see once in a while you gotta , you gotta wet your hands a little bit and you uh got a little water , you know , gotta put inside .

Don't you think you wet your hands like that ?

And you mix and look , it's , it not the only thing .

Make sure they make us really good .

All the , the salt , the oil , you gotta go every place .

OK ?

Now this look , I make us really good .

Now what I wanna do , I wanna make two bread and I wanna use two dish like this .

This is the same but a quarter and a half like this .

And I put it like that .

I put a little flour on the dish on the bottle .

This and now we got the other one .

I do the same thing , you know , flower and in a bottle , a little flour and a top .

And now I got the wrap plastic over here .

And what I do a right on the top like this .

Now this , no , I'll leave it right over here .

Air cover with a towel .

If this , you gotta grow for one hour .

After one hour , you gotta take it out .

It's look like this one .

F one R Yeah , I got it right over here .

Look a beautiful look .

Now what you do , you put a little flour on your hands .

You part of the like that and now this you gotta roll to make bread and you roll like that .

OK ?

Now we put right on this board like this .

Now this you gotta stay for F hour to grow .

But I got this one already .

I got F hour and you see the difference .

Look how beautiful this one and this one .

Now one time this F hour stay it look the same .

Now we put this on the side and what I gotta do with this one , look how beautiful .

I'll make a little cut .

Not too much like this .

Give a nice design .

It look more beautiful .

It cook much better too when you open up a little bit .

Not too much like that side .

OK ?

Now this is already the bread .

I got the oven and , and 410 degree .

But before I gotta break this egg I want to scramble this egg , this guy I gotta put right on the top of the .

All right .

Now I got this , I got slide this inside of the oven and what I do , I put a little like this and , and make a nice crust .

OK ?

With dough with eggs .

Look how beautiful eggs .

The color .

It's really , really nice .

Make sure to put an open with a knife .

OK ?

Make the color all over the place .

More beautiful .

OK ?

Now we take a piece of bread .

OK ?

I wanna slide right inside over here on top of the neither look how beautiful .

And now this is a nice move and we go right inside of the oven , the stone inside and we put inside a cigar cook for 25 to 30 minutes .

Look how beautiful .

OK ?