Many restaurants in the South include Bread Pudding as a dessert offering; it’s a popular dessert. It’s sweet and rich, often accompanied with Rum Sauce. However, I have to admit that bread pudding has never been one of my favorite desserts. That is until I discovered a version by Paul Prudhomme, famous Cajun chef with a restaurant in the heart of the French Quarter in New Orleans.
His dessert recipe, which was published in Bon Appetite magazine in April 1984, will make you a bread pudding believer. It is not too sweet, has a proportion of milk and eggs to bread that doesn’t make the pudding too soggy and the toasted pecans provide the perfect accent. Prudhomme served it with Lemon Sauce and Chantilly Cream. I have served the recipe at many catering events and always received rave complements.
When my son mentioned that he and his college roommates made bread pudding this fall using fresh baked pumpkin pulp and rum, I decided to dig up my old Bon Appetite recipe. Never to throw a good recipe away, I actually located the recipe and used it as a guide for making my son’s version. He didn’t include quantities of ingredients, and they needed some adjusting for the pumpkin anyway. And I bake it differently. Well, it’s a new recipe now. The result was great.
Tips on making the recipe:
- I’m sort of particular when making bread pudding. The only bread I use is French bread. And the more stale the bread, the better. Thus, I either purchase discounted day old bread, or purchase the bread several days in advance. The dried, course French bread absorbs the milk and eggs better and it doesn’t become soggy.
- Toasting the pecans really intensifies the flavor. I never omit this step or omit the pecans.
- The tart lemon sauce complements Prudhomme’s bread pudding nicely. However, for the pumpkin pie spice flavor, I like rum sauce. According to my son’s instructions, he just doused the rum on top of the pudding.
- This can be served with whipped cream or ice cream (as pictured.)
A printable form of the recipe is included in my blog post at mayleeskitchen.com