Monday, February 20, 2012

Mama Mulate’s Bread Pudding with Jamaican Rum Sauce

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You wouldn’t know it by Mama’s slender frame, but she has a real sweettooth. Here is one of her favorite New Orleans’ desserts, along with her own special sauce.


• 1 loaf stale French bread
• ¼ can evaporated milk
• 1 pound butter
• 1 ¼ cups sugar
• ¼ pound raisins
• 3 eggs, beaten
• 3 tablespoons vanilla extract
• ¼ cup brown sugar


Preheat oven to 350 degrees. Wet the bread and squeeze the water out of it. Melt the butter and mix with all other ingredients. Pour mixture into a well-greased 4 x 10-inch baking pan. Bake for 2 ½ hours. The pudding will rise in the first hour. After an hour, remove pan from oven and stir the mixture to tighten it. Return to the oven for the second hour of cooking.

Jamaican Rum Sauce


• ¼ stick butter, melted
• 1 cup sugar
• 1 cup flour
• ½ cup Jamaican rum


Place all ingredients in double boiler and cook for 10 minutes. Beat until fluffy.


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