Wednesday, January 11, 2012

Tropical New Orleans Bread Pudding with Rum Creme Anglaise

We finally went down to New Orleans the second week of November to move my mother to Knoxville to be closer to me.  That's all she wanted, time to spend with her only daughter and her only daughter to take care of her.  My mother has battled lung cancer more off than on over the last seven years. 

Two days after we moved her into her new condo, her shortness of breath was too much and I took her to the emergency room.  Long story short, she has spent most of her time in Knoxville in the hospital, mainly because her carbon dioxide level is high because she can't exhaust it due to her deteriorated lung condition. 

This is the reason for my absence over the holidays; I was devoting my time to my mother's care and well-being.  My mom is still hanging in there, her mind as sharp as ever and in her condo with hospice care.

So I'm trying for now, little by little to get back into a routine.  My wonderful husband and beautiful daughters have been a support and comfort system, way more than I ever could have imagined.  Thank goodness for family and thank goodness for my friends and for my blogging buddies and friends; you give me so much strength.

I pulled out this Emeril Lagasse recipe I have been wanting to try for so long and I finally made it.  A.J. who by the way is not a big fan of bread pudding, hurt himself on this dessert - he said it's the best rum sauce he's ever had.  So if you want a comforting down home dessert but also want to change things up a bit, go for it!  This is totally worth it!

6 slices white bread, cut into 1/2-inch cubes (about 4 cups)
1 stick butter, melted
4 large eggs
1/2 cup sugar
1 tablespoon dark rum (I used Myer's Rum)
1/2 teaspoon pure vanilla extract
1/4 teaspoon grated nutmeg
1/4 teaspoon salt
2 cups whole milk, scalded
2 cups sliced canned peaches in heavy syrup, drained, liquid reserved
1 cup chopped or crushed canned pineapple in heavy syrup, drained, liquid reserved
2 tablespoons butter, cut into 8 thin slices
1 recipe Rum Creme Anglaise, recipe follows

Preheat the oven to 350 degrees F.

Toss the bread cubes with the melted butter in a large bowl, spread on a large baking sheet, and bake until lightly browned, about 10 minutes. Transfer to a 9 x 9 or 8 x 10 inch ovenproof baking and set aside.

Beat the eggs in a large bowl. Add the sugar, rum, vanilla, nutmeg, and salt and whisk to combine. Slowly add the milk, whisking constantly. Add the syrup from both canned, drained fruits and whisk to combine.

Arrange the fruit over the toasted bread cubes. Pour the custard evenly over the mixture, dot with the sliced butter, and bake until the custard sets, about 35 minutes. Let rest for 15 minutes.

Spoon the pudding into bowls, ladle a couple of tablespoons of the rum sauce the pudding and serve.

Rum Creme Anglaise:

4 large egg yolks
2 tablespoons cornstarch
6 tablespoons sugar
2 teaspoons pure vanilla extract
2 cups milk, scalded
1/4 cup dark rum (recommended Myer's Rum)
Whisk together the egg yolks, cornstarch, sugar, and vanilla in a medium saucepan. Slowly whisk in the warm milk and cook, stirring constantly, over medium-low heat until the mixture thickens, 3 to 4 minutes. Strain through a fine mesh strainer into a medium bowl and stir in the rum. Serve room temperature or chilled.

14 comments:

Pam said...

Prayers for you and your mom. And, Rum Creme Anglaise!!!! Totally making that!

Gloria said...

Look delicious:)

Sam @ My Carolina Kitchen said...

Prayers for you, your family and your mom Katherine. Having your wonderful daughters to help certainly is a good thing too. If I were your mom, I would want to be near you and AJ and your family too.

Rum makes everything better.
Sam

The Japanese Redneck said...

Taking care of Momma is important.

Hope all is well now.

Lynda said...

So sorry that your mom is having such health problems, but glad she is now close to you and your family. Prayers.
This bread pudding sounds wonderful; I've not had anything like it before.

Aarthi said...

YUMMO..Thanks for the recipe..This looks mouthwatering..I have bookmarked it..

Aarthi
http://yummytummy-aarthi.blogspot.com/

Becca's Dirt said...

Bless your heart. I know you are so glad to have your mother near you. I know it eases your mind to have her close. Prayers for your mom and for you. We do what we have to do to take care of our parents. I treasure my mom too.

Claudia said...

Blessings for you and your mom - I hope the time together is cherished. And blessing for rum anglaise - a wonderful way to enjoy an evening ... oh - I'd do the bread pudding, too.

David said...

Katherine, We're glad that life is settling down a bit for you... As for the Bread Pudding and Creme Sauce, I'm with A.J.! I would eat myself sick with a dessert as luscious as that one... Take Care, Big Daddy Dave

Hornsfan said...

Prayers for you and your family, I'm sure your mom is in wonderful hands with your care and hospice. This bread pudding looks delightful!

Bunny said...

The bread pudding looks wonderful! I will prayer for your mom and family. Your a wonderful daughter, wife and mother.

Gloria said...

Oh Dear when I stopping by only see the dessert (silly me) I feel sorry cause I understand by your Mom, I send you prayers :)

Chris said...

Sorry to hear that she hasn't gotten much better since she moved hear. We'll be thinking about ya'll.

Robyn Medlin, Culinary Life Adventures said...

Wow, this looks amazing. Definitely adding this to my "try to make" list. Like Sam said, Rum does make everything better...