Razzoo's Cajun Warm Bread Pudding with a Brown Sugar Rum Sauce
If you've ever been to the cajun restaurant, Razzoo's you know that they are a restaurant that celebrates all things Louisiana cajun. From food, decor, and mardi gras - it can all be found there. But did you know that you can take Razzoo's home with you?
Every year, they offer a catering menu for Thanksgiving - complete with fried turkey, mashed potatoes, green beans, red beans and rice and, wait for it - bread pudding. I joined the Houston Food Blogger Collective in a private tasting of their Thanksgiving feast and man oh man was it good! Part of the experience was getting to join a bread pudding cooking class, so now I'm passing on that little recipe to you! Here's how to make that rum-soaked bready goodness:
- 5 1/2 cups day old, crusty French bread - cut into 1" cubes
- 1/3 cup golden raisins
- 1 cup peaches (canned is okay)
- 4 eggs, separated
- 1 14 oz can sweetened condensed milk
- 1 1/2 cups heavy cream
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/2 cup pecans
- 2 tablespoons butter, melted
- 2 tablespoons flour
- 1/4 cup gold rum (or bourbon)
- 1/4 cup brown sugar
- 1/2 cup sweetened condensed milk
Step One. Separate eggs. Cover whites and refrigerate them (you won't use them until you're ready to bake)
Step Two. Beat yolks with heavy cream, condensed milk, sugar, vanilla, and cinnamon.
Step Three. Add the bread cubes to the mixture and let the bread soak up all the juices in the mixture. Mix in the peaches and raisins and press down the bread so it's completely submerged.
Step Four. Cover tightly and place in the fridge overnight for it to soak. It's best to let it sit for 24 hours. Stir the mixture twice while it is sitting and press the bread down again to submerge.
Step Five. Lightly brush six ramekins with melted butter and lightly dust the inside with the flour. Shake off any excess flour.
Step Six. In a cold bowl, beat the reserved egg whites to a stiff peak and then gently fold them into the pudding mixture using a spatula.
Step Seven. Divide the pudding between the ramekins. Fill to top of dish. mash down all pieces of bread into pudding. Liquid should be visible on top of each dish. Distribute pecans over the top of the puddings. Arrange ramekins onto sheet tray with 2 inches between them.
Step Eight. Bake for 30-35 minutes at 315 degrees, Turn sheet pan half way through for even cooking. They should be golden brown when done and a toothpick can be inserted to check its done-ness (clean toothpick = ready to eat!)
Step Nine: Time to make the sauce. Bring the rum to simmer in a small sauce pan (about 2 minutes). Add butter and brown sugar and stir until melted. Add condensed milk and stir to combine. Remove from heat and allow sauce to cool. Then you can pour the sauce over the bread pudding when you're ready to eat!
If you'd like more recipes like these, check out my Pinterest page!