New Orleans Bread Pudding With Caramel Rum Sauce

New Orleans Bread Pudding With Caramel Rum Sauce вђ Charliethecookandrews Place the cornstarch and 1 4 cup of the rum in a small bowl and whisk into a slurry. pour the slurry into the cream sauce and bring to a boil. once the sauce boils, reduce the heat to a gentle simmer and cook, stirring occasionally for 5 minutes. remove the sauce from heat. stir in the salt, butter, and remaining 1 2 cup of rum. New orleans native charlie andrews demonstrates how to make new orleans bread pudding with a caramel rum sauce. this recipe calls for 12 servings of bread pu.

Big Easy Bread Pudding With Rum Caramel Sauce Sugar And Spice In a large saucepan on medium heat, combine the cream, milk, butter, egg, vanilla extract and ‘slurry’. heat well and then add the caramel mixture. bring the entire caramel whiskey sauce to a boil. reduce the heat to a gentle simmer and cook for 5 – 10 minutes until nicely thickened, stirring occasionally. Step 1. using a medium bowl, whisk together the milk, cream, eggs, sugar, vanilla, cinnamon, and nutmeg until combined. step 2. place the cubed french bread into a large bowl. step 3. gradually pour the wet ingredients over the french bread and allow the bread to soak in the fridge for 2 hours. step 4. Grease a 9 x 13 inch casserole dish with the remaining tablespoon of butter and set aside. combine the heavy cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt, and raisins in a large bowl. whisk to mix. pour the cream mixture over the bread, and stir to combine. allow the mixture to sit at room temperature for 30 to 45 minutes. Step 6 7. while the pudding is being baked, prepare the rum sauce. in a small saucepan, bring the milk, butter, and sugar to a boil. combine oil and flour into a roux, and use it to thicken the sauce. remove the sauce from heat and add nutmeg, vanilla, and rum.