Tag Archives: French Bread

French Bread Pudding with Rum Sauce

When we needed dessert for a crowd, Stevens Catering would serve bread pudding. We would put three recipes to a hotel pan, bake it and hold it in a warmer until arriving on site. We kept it warm in a chafing dish and served it with its own sauce. We often served two kinds: French Bread Pudding with Rum Sauce and Very Berry Bread Pudding with Orange Sauce. Both recipes are very light and were a hit every time we served them. Here is the recipe for French Bread Pudding. Enjoy it!

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French Bread Pudding

Inspired by Southern Living
Course Dessert
Cuisine American
Keyword french bread, Rum sauce
Servings 8

Equipment

  • 8 inch square baking dish

Ingredients

  • 1/2 cup pecans toasted and chopped
  • 1/2 cup butter softened
  • 1 cup sugar
  • 4 eggs
  • 1 3/4 cups milk
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground nutmeg
  • 1 1/2 teaspoons vanilla extract
  • 5 cups French bread cubes 1 inch

Rum Sauce

  • 3 tablespoons butter
  • 1 tablespoons flour
  • 1/2 cup sugar
  • 1 cup whipping cream
  • 2 tablespoons Rum
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground nutmeg

Instructions

  • Cream butter; gradually add sugar, beating well. Add eggs, and beat well. Stir in milk, cinnamon, 1 1/2 teaspoons nutmeg, and vanilla, mixing well. Stir in pecans and bread cubes mixing just until moist. Spoon into a greased 8 inch square baking dish. Cover and bake at 350 degrees for 45 minutes; uncover and bake 10 minutes. Serve warm with Rum Sauce.
  • Rum Sauce: Melt butter in a small saucepan; whisk in flour and cook 5 minutes. Stir in sugar and whipping cream; cook 3 minutes. Stir in Rum, vanilla, and nutmeg, and simmer 5 minutes. Yield 1 1/2 cups

For Very Berry Bread Pudding with Orange Sauce click here.

    Very Berry Bread Pudding with Orange Sauce

    Bread pudding has always been so heavy, so I never cared for it. I was eating at a local tea room and was encouraged to order the Very Berry Bread Pudding. It was a delight– light, filled with berries and topped with a wonderful sauce. I had to have the recipe but it was not available. So that was my challenge to develop a recipe myself.

    I started with a French bread pudding and left the spices and raisins out. I then added frozen mixed berries and took a Rum Sauce recipe to make an orange sauce. I left out the Rum and spices and added orange liquor and orange juice concentrate for flavoring. Orange juice could be used but I wanted the intense orange flavor, so I went with the orange juice concentrate. The recipe became a favorite at Stevens Catering events. I hope you enjoy the recipe!

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    Very Berry Bread Pudding with Orange Sauce

    Inspired by Southern Living
    Course Dessert
    Cuisine American
    Keyword french bread, mixed berries, orange sauce
    Servings 8
    Author Sarah Stevens

    Equipment

    • 9×13 inch baking dish

    Ingredients

    • 1/2 cup butter softened
    • 1 cup sugar
    • 1 3/4 cups milk
    • 1 1/2 teaspoons vanilla extract
    • 5 cups French bread cubes 1 inch
    • 1 pkg mixed frozen berries chopped and toasted

    Orange Sauce

    • 3 tablespoons butter
    • 1 tablespoon all purpose flour
    • 1/2 cup sugar
    • 1 cup whipping cream
    • 2 tablespoons orange liquor
    • 1 tablespoon vanilla extract
    • 1 tablespoon orange juice consentrate

    Instructions

    • Cream butter; gradually add sugar, beating well. Add eggs and beat well. Stir in milk, and vanilla; mix well. Add bread cubes and stir until just moist. Spoon into a greased baking dish. Sprinkle frozen berries over mixture. Cover and bake at 350 degrees F for 45 minutes.Uncover and bake for 10 minutes. Serve warm with Orange Sauce.
    • Orange Sauce: Melt butter in a small saucepan; whisk in flour and cook 5 minutes. Stir in sugar and whipping cream; cook 3 minutes. Stir in orange liquor, orange juice consentrate and vanilla. Simmer 5 minutes. Yield: 1 1/2 cups.

    For a traditional bread pudding, try my French Bread Pudding with Rum Sauce. Recipe

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