Good south Louisiana desert for you all

Discussion in 'Food & Wine' started by Powerman, May 22, 2006.

  1. Powerman
    Offline

    Powerman Active Member

    Joined:
    Jul 23, 2005
    Messages:
    1,499
    Thanks Received:
    39
    Trophy Points:
    36
    Ratings:
    +39
    Mamou's Bread Pudding with Rum Sauce

    For those who are wondering Mamou is my great grandmother

    (Leila Darce Sigur August 1885-Feb 1973)

    1 loaf of stale french bread broken up into bite size pieces
    6 eggs beaten
    1 Tbsp fresh ground nutmeg(per ground will suffice),
    additional teaspoon nutmeg reserved for sprinkling
    2 cups sugar
    12 oz. evaporated milk
    4 oz unsalted butter sliced into pat size pieces
    1 teaspoon baking powder
    9x13 baking pan sprayed with butter spray or greased with butter

    Preheat oven to 375

    Place the bread pieces in a large bowl

    In a seperate bowl stir sugar into beaten eggs. Gradually stir in nutmeg and 4 oz. of evaporated milk. Stir well, add remaining milk and baking powder and stir some more.

    Pour the mixture over the bread. Mix with your hands until pieces of bread are thoroughly coated. Be sure to mix it several times so they all get soaked evenly. You've come this far, this is the step you really want to get right.

    Pour the mixture into the pan. Sprinkle with remaining nutmeg and put butter pats on top evenly placed throughout.

    Bake for 40 minutes


    And now for the Sauce!

    1/2 cup melted butter
    1 cup sugar
    1 egg beaten
    rum or whiskey to taste

    Cream butter and sugar in sauce pan

    Add the egg and stir rapidly so that the egg doesn't curdle.
    When well mixed, allow to cool(or serve warm. I prefer warm)
    Add a jigger(or 2) of whiskey or rum to taste

    Some notes: this can serve up to 12 people, maybe more...

    When making the sauce be sure to have it on low heat. You don't want the egg to cook because it will ruin the texture.

    I've made this recipe using splenda as a substitute for the sugar in the bread pudding part and it works great. However it doesn't work with the sauce.

    Also...even though it's called bread "pudding" it doesn't have the consistency of pudding and should be served warm.

    Anyways I can only hope someone tries this recipe. It's been a favorite of mine for years. It's really easy as well. If anyone has any questions let me know
     
  2. 5stringJeff
    Offline

    5stringJeff Senior Member

    Joined:
    Sep 15, 2003
    Messages:
    9,990
    Thanks Received:
    536
    Trophy Points:
    48
    Location:
    Puyallup, WA
    Ratings:
    +540
    I'm certainly no cook, but does it work with non-stale bread as well?
     
  3. Powerman
    Offline

    Powerman Active Member

    Joined:
    Jul 23, 2005
    Messages:
    1,499
    Thanks Received:
    39
    Trophy Points:
    36
    Ratings:
    +39
    Yeah...it doesn't have to be rock hard or anything.

    I suggest getting the loaf a day ahead of time and opening the bag.

    One of the main reasons to use it stale is because it's much easier to cut into appropriate cube like pieces

    To be honest I'm not sure if it changes the taste at all.
     
  4. 5stringJeff
    Offline

    5stringJeff Senior Member

    Joined:
    Sep 15, 2003
    Messages:
    9,990
    Thanks Received:
    536
    Trophy Points:
    48
    Location:
    Puyallup, WA
    Ratings:
    +540
    OK... just curious. :)
     
  5. dilloduck
    Offline

    dilloduck Diamond Member

    Joined:
    May 8, 2004
    Messages:
    53,240
    Thanks Received:
    5,552
    Trophy Points:
    1,850
    Location:
    Austin, TX
    Ratings:
    +6,403
    I'm giving it a shot !! Never even heard of it til I got to Texas and I love it. I bet Mamous is great. ty
     
  6. Powerman
    Offline

    Powerman Active Member

    Joined:
    Jul 23, 2005
    Messages:
    1,499
    Thanks Received:
    39
    Trophy Points:
    36
    Ratings:
    +39
    It's a bit different than the traditional kind you might see in a restaurant but it's rich.

    I think you'll enjoy it.
     
  7. Nienna
    Offline

    Nienna Senior Member

    Joined:
    Feb 24, 2005
    Messages:
    4,515
    Thanks Received:
    333
    Trophy Points:
    48
    Location:
    Ohio
    Ratings:
    +333
    My sister made bread pudding this morning for breakfast at church. No rum in the sauce, though! ;)
     
  8. Powerman
    Offline

    Powerman Active Member

    Joined:
    Jul 23, 2005
    Messages:
    1,499
    Thanks Received:
    39
    Trophy Points:
    36
    Ratings:
    +39
    Yeah...it's not a requirement

    But it does give it a unique taste.

    I prefer some scotch to the rum myself...
     
  9. Mr. P
    Offline

    Mr. P Senior Member

    Joined:
    Aug 5, 2004
    Messages:
    11,329
    Thanks Received:
    618
    Trophy Points:
    48
    Location:
    South of the Mason Dixon
    Ratings:
    +618
    One very important reason....Stale soaks -up the milk an spices making one great bread puddin.:cheers2:
     
  10. Abbey Normal
    Offline

    Abbey Normal Senior Member

    Joined:
    Jul 9, 2005
    Messages:
    4,825
    Thanks Received:
    391
    Trophy Points:
    48
    Location:
    Mid-Atlantic region
    Ratings:
    +391
    Shouldn't that read: "Good south Louisiana desert for y'all"? :)
     

Share This Page