Bayou Bread Pudding

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* Exported from MasterCook *

 

Bayou Bread Pudding with Rum Sauce and Lazy Cream

 

Recipe By :America's Best Slow Cooker Recipes, Donna-Marie Pye

Serving Size : 8 Preparation Time :0:00

Categories : America's Best Slow Cooker Rec Puddings & Custards

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 cup melted butter or margarine

16 cups day-old French bread cubes -- lightly packed (see note)

1 cup golden raisins

3 eggs

1 1/2 cups granulated sugar

2 tablespoons vanilla

1 teaspoon ground nutmeg

1 teaspoon cinnamon

3 cups milk

RUM SAUCE:

1/2 cup packed brown sugar

2 tablespoons all-purpose flour

1/4 teaspoon salt

1 cup water

1/2 teaspoon vanilla

2 tablespoons dark or amber rum

LAZY CREAM:

1 cup whipping cream

3 tablespoons confectioner's sugar

2 tablespoons light or regular sour cream

1 teaspoon vanilla

 

Brush 2 tablespoons of the melted butter on bottom and up the sides of a slow

cooker stoneware insert. Layer bread cubes and raisins in slow cooker.

 

In a large bowl, beat together eggs and sugar until thickened and lemon-yellow

colored. Add vanilla, nutmeg, cinnamon, milk, and remaining 1/4 cup of butter;

beat for 1 minute longer to combine. Pour mixture evenly over bread, pressing

down on cubes to saturate. Cover and cook on low for 6 to 7 hours or on high

for 3 to 4 hours, until golden brown and slightly puffed. Allow pudding to cool

slightly before serving.

 

Rum Sauce: In a saucepan over medium-high heat, mix together sugar, flour, and

salt (this will avoid any lumps). Stir in water and vanilla. Bring mixture to

a boil; reduce heat and simmer, stirring constantly, until mixture thickens.

Stir in rum.

 

Lazy Cream: In a bowl, combine whipping cream, confectioner's sugar, sour

cream, and vanilla. Beat until soft peaks form (do not overbeat). Cover

tightly and refrigerate until ready to serve.

 

To serve, pour warm Rum Sauce into the bottom of serving dish. Spoon warm

pudding over top and dollop with Lazy Cream.

 

S(MC-Formatted by:):

" Karen C. Greenlee "

Copyright:

" 2000, ISBN: 0-7788-0022-9 "

 

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Per Serving (excluding unknown items): 475 Calories; 16g Fat (29.7% calories

from fat); 7g Protein; 78g Carbohydrate; 1g Dietary Fiber; 123mg Cholesterol;

153mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Fruit; 1/2 Non-Fat

Milk; 3 Fat; 3 1/2 Other Carbohydrates.

 

NOTES : To make the bread cubes: Cut the bread into 1/2-inch slices then cut

each slice into 4 pieces. If you have the time, cut the bread into cubes the

night before and allow them to dry out overnight. However, if time is a factor,

you can speed up the process by baking the cubes in a preheated 200ºF oven,

turning once, for 20 to 30 minutes or until dry.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0