Southern Bread Pudding
I got this recipe from my Mom, who clipped it from a newspaper in the 1980s, and the recipe is from Mary Mahoney of the Old French House Restaurant in Biloxi, MS. Regardless of where it came from, this sounds tasty, on my to make and taste list.
Ingredients
For the Bread Pudding
- 6 slices day old bread
- 1 teaspoon ground cinnamon
- 1/2 cup seedless raisins
- 2 tablespoons butter, melted
- 2 cups milk
- 4 eggs
- 1/2 cup sugar, plus 2 tablespoons
- 1 teaspoon vanilla extract
For the Rum Sauce
- 2 cups milk
- 1/4 cup butter, (1/4 block or 1/2 stick)
- 1/2 cup sugar
- 2 tablspoons all purpose flour
- 1 tablspoon cooking oil
- 1 teaspoon ground nutmeg
- 1 tablespoon vanilla extract
- 1 1/2 tablespoons rum, or to taste
Instructions
To Prepare the Pudding
- Preheat your oven to 180 C (350 F). You are going to need a 1 1/2 quart casserole dish.
- Break bread into small pieces and place in your casserole dish. Sprinkle the cinnamon over the top of the bread, add raisins, and drizzle in the butter. Toss then place in the oven to lightly toast the bread. Remove but keep the oven going.
- In a mixing bowl, add the milk, eggs, sugar, and vanilla, mix well.
- Pour over the bread, and return casserole to the oven.
- Bake for 30 minutes or until the pudding is solid.
To Prepare the Sauce
- Place milk, butter, and sugar in a saucepan and place on medium heat, stir and allow mixture to come to a boil. While waiting for the mixture to boil, make roux with the flour and oil.
- When the mixture boils, stir in the roux to thicken the sauce. Remove from heat when sauce thickens.
- Stir in the nutmeg, vanilla, and rum.
- Divide pudding into serving bowls and spoon the sauce over the pudding, serve and enjoy.
Notes
Low cost per serving.
Variants: 1. Feel free to use a 9x9 square baking pan in place of the casserole. 2. Use rum extract in place of rum but use teaspoon measurements instead of tablespoons.
Adapted from a recipe that is stated to be the recipe from Mary Mahoney's restaurant, Old French House Restaurant.
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