nutella2 Posted March 19, 2005 #1 Share Posted March 19, 2005 I am back from an amazing trip to New Orleans!!! One problem: I am in bread pudding withdrawl! Personally, the best I had was at Johnny's Po boys...and I am trying to find a recipe to re-create it at home. It was different than the others...it was about the sauce. There were no pecans, but it tasted like pecan pie with a brown sugar crust. Can anybody help??? There was no cream in the recipe. It was more like caramel...anybody???? Thanks! Link to comment Share on other sites More sharing options...
Micktooth Posted March 19, 2005 #2 Share Posted March 19, 2005 Here's a great recipe from Commander's Palace:http://www.commanderspalace.com/new_orleans/recipes_1.php Link to comment Share on other sites More sharing options...
Rare steamboats Posted March 19, 2005 #3 Share Posted March 19, 2005 How about this one? http://www.tonychacheres.com/recipes/Bread-Pudding-with-Whiskey-or-Rum-Sauce.html steamboats Link to comment Share on other sites More sharing options...
nutella2 Posted March 19, 2005 Author #4 Share Posted March 19, 2005 Actually I did try the one at the Commander's Palace. It was good, but I really loved the one from Johnny's. Maybe it was a rum sauce...hmmmm. I'll try it! Thanks! Link to comment Share on other sites More sharing options...
Tricia28 Posted March 23, 2005 #5 Share Posted March 23, 2005 Made this twice, Love it! I don't put in raisins or walnuts, but I put in lots of pecans. You could omit the pecans, but truly, the sauce makes it spectacular! Nonstick cooking spray 1 pound purchased brioche bread 5 cups cold whole milk 2 (4.4 ounce) boxes American custard dessert mix 1/3 cup dark rum 2 egg yolks, beaten 1/4 teaspoon ground nutmeg 1/4 cup walnut pieces, lightly toasted 1/4 cup pecan pieces, lightly toasted 1/2 cup golden raisins, optional Caramel Rum Sauce, recipe follows Preheat oven to 350 degrees F. Spray a 13 by 9-inch baking dish with nonstick cooking spray. Tear brioche into 1-inch pieces and place in prepared dish. In a large bowl, combine milk, custard dessert mix, rum, eggs, and nutmeg. Whisk until well blended. Stir in nuts and raisins, if using. Pour over brioche; press down lightly on brioche to submerge into custard. Let stand for 10 minutes, or until brioche absorbs custard slightly. Bake for 50 minutes, or until top is golden brown and bread pudding puffs. Serve warm with Caramel Rum Sauce. Caramel Rum Sauce: 2/3 cup butterscotch caramel sauce 3 tablespoons heavy cream 3 tablespoons dark rum Combine caramel sauce, cream, and rum in medium glass bowl. Heat in microwave for 45 seconds. Whisk to blend. Drizzle over bread pudding Link to comment Share on other sites More sharing options...
nutella2 Posted March 25, 2005 Author #6 Share Posted March 25, 2005 Thanks for the recipe! It looks decandent!!! Link to comment Share on other sites More sharing options...
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