Bayou Bread Pudding with Hot Rum Sauce is a traditional American (Louisiana Cajun) recipe for a classic bread pudding with rum, tomatoes and pineapple that's served with a rum sauce. The full recipe is presented here and I hope you enjoy this classic American version of: Bayou Bread Pudding with Hot Rum Sauce.
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Ingredients:
For the Pudding:
600g tinned crushed pineapple
240g raisins
240ml dark rum
900g stale French bread
950ml milk
180ml melted butter
3 large eggs
180ml evaporated milk
3 tbsp vanilla extract
280g granulated sugar
40ml dark brown sugar
For the Rum Sauce:
380g granulated sugar
240g butter
2 large eggs
120ml dark rum
Reserved marinade
Method:
Place the pineapple and raisins in a bowl then add the rum and set aside to soak for 48 hours. Once the raisins are ready, break-up the bread and soak in the milk then strain-out the excess liquid in a sieve and place the mushy bread in a mixing bowl. Drain the rum from the fruit and reserve to make the Rum Sauce. Add the fruit to the bread, along with the melted butter.
Beat the eggs in a separate bowl and add the evaporated milk, vanilla and the granulated and dark brown sugars. Mix with a spoon until thoroughly blended then transfer the mixture to a well-greased 30 x 22cm baking tin and place in an oven pre-heated to 180°C (350°F/Gas Mark 4). Bake for 30 minutes then bring the pan out and stir the mixture thoroughly. Spread the pudding evenly in the tin and place back in the oven to cook for a further 45 minutes.
Meanwhile, heat a bain-marie then combine the sugar and butter. Beat the eggs together and add to the pan and whisk rapidly to produce a thick consistency. Remove the pan from the heat, allow to cool, then stir-in the rum and the reserved bread marinade.
Once the pudding is ready re-heat the sauce and serve smothered in the rum sauce.
