Creole Bread Pudding Soufflé

October 9th, 2015

Creole Bread Pudding Soufflé

  • 1 Large loaf of French bread enough to fill a 9”x13” baking pan to 3” deep
  • ½ cup Don Q Gold rum
  • 2 cups White sugar
  • 1 cup Brown sugar
  • 1 stick Melted butter
  • 1 stick Butter cut into 1/2” patties
  • 4 Eggs
  • 1 qt Milk
  • 1 tbsp Vanilla
  • 1 tbsp Ground cinnamon
  • 2 sticks Butter
  • 1 cup Brown sugar
  • 1 cup White sugar
  • 1 tbsp Vanilla
  • 1 tsp Cinnamon
  • 1 tsp Nutmeg
  • ½ cup Milk or cream
  • 1 cup Don Q Gold rum or Don Q Añejo rum
  1. PROCEDURE: Slice French bread into 1/2” disks and let dry out overnight in a 9”x13” baking pan. Preheat oven to 350º. Whisk eggs with in a large mixing bowl. Add 1 cup of white sugar, brown sugar, milk, vanilla, cinnamon, stick of melted butter and 1/2 cup of Don Q Gold Rum. Pour mixture over bread disks in pan and mash down bread until mixture is completely soaked up by bread. Place 1/2” butter patties randomly over pudding. Sprinkle white sugar across the top and bake for 1 to 1 1/2 hours or until the pudding rises high and turns a golden brown. It will fall shortly after removing from the oven. Serve with Don Q Rum sauce while still hot. Can be refrigerated afterwards and easily reheated or served cold with hot rum sauce.
  1. PROCEDURE: Melt sticks of butter with sugar and spices in a saucepan and stir in milk or cream once sugar is melted. Cook until bubbly, then add Don Q Gold Rum or Don Q Añejo Rum and cook on medium for 1 minute. Serve warm over bread pudding servings.
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