Kiki's Nawlin's Bread Puddin’
(If you want to say it right you have to drop the g! and WOW! Is all I have to say about this one. It has taken me a few years to perfect, but it is that.. PERFECT!)
Puddin’
1/3 C Butter, melted
14 C French bread cubes, day old lightly packed
¾ C white Sugar
¾ C Brown Sugar
2 TBS Vanilla
1 tsp nutmeg
1 ½ tsp cinnamon
2 C half and half
3 C milk
¾ C raisins
1 C chopped, toasted, pecans
6 eggs
Rum Sauce
1 C butter
1 ½ C brown sugar
2 or so cap fulls rum extract
Soft Cream
2 C whipping cream
1/3 C confectioners sugar
1 TBS vanilla
¼ C sour cream
(capful of Almond extract if desired)
(beat all ingredients for 3-4 minutes)
To Make Pudding Pour a small amount of the melted butter in a 9x13 pan and swirl around to cover bottom and sides. Place bread cubes in pan, Stir in raisins and pecans. In large bowl, beat eggs and sugar until thickened (3 - 3 1/2 minutes). Add vanilla, nutmeg, cinnamon and milk plus reserved butter. Beat at low speed to combine; pour over bread. Allow bread to absorb all liquid 8 hours. Preheat oven to 350F. Place pan of water in oven, place bread pudding on top of water and bake until crusty and golden brown (45-60 minutes). Cool to lukewarm and slice into squares.
To Make Rum Sauce Cream butter and sugar until light and fluffy. Put in top of a double boiler over simmering water. Cook 20 minutes, whisking often. In a bowl, whisk 2 Tbsp butter-sugar mixture into beaten eggs, then whisk in 2 Tbsp more. Now, whisk egg mixture into butter-sugar mixture, cook over simmering water 4-5 minutes, whisking constantly. Cool slightly. Whisk in rum extract.
(If you want to say it right you have to drop the g! and WOW! Is all I have to say about this one. It has taken me a few years to perfect, but it is that.. PERFECT!)
Puddin’
1/3 C Butter, melted
14 C French bread cubes, day old lightly packed
¾ C white Sugar
¾ C Brown Sugar
2 TBS Vanilla
1 tsp nutmeg
1 ½ tsp cinnamon
2 C half and half
3 C milk
¾ C raisins
1 C chopped, toasted, pecans
6 eggs
Rum Sauce
1 C butter
1 ½ C brown sugar
2 or so cap fulls rum extract
Soft Cream
2 C whipping cream
1/3 C confectioners sugar
1 TBS vanilla
¼ C sour cream
(capful of Almond extract if desired)
(beat all ingredients for 3-4 minutes)
To Make Pudding Pour a small amount of the melted butter in a 9x13 pan and swirl around to cover bottom and sides. Place bread cubes in pan, Stir in raisins and pecans. In large bowl, beat eggs and sugar until thickened (3 - 3 1/2 minutes). Add vanilla, nutmeg, cinnamon and milk plus reserved butter. Beat at low speed to combine; pour over bread. Allow bread to absorb all liquid 8 hours. Preheat oven to 350F. Place pan of water in oven, place bread pudding on top of water and bake until crusty and golden brown (45-60 minutes). Cool to lukewarm and slice into squares.
To Make Rum Sauce Cream butter and sugar until light and fluffy. Put in top of a double boiler over simmering water. Cook 20 minutes, whisking often. In a bowl, whisk 2 Tbsp butter-sugar mixture into beaten eggs, then whisk in 2 Tbsp more. Now, whisk egg mixture into butter-sugar mixture, cook over simmering water 4-5 minutes, whisking constantly. Cool slightly. Whisk in rum extract.
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