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Cherry Bread Pudding with Rum Sauce

Thanks to of Farmington, Minnesota for this recipe. A displaced Cajun, he submitted it with the following note!

I'm submitting my recipe for Cherry Bread Pudding with Rum Sauce. It's a favorite among displaced Cajuns up here in Minnesota and I'm asked to make it often, so I hope you enjoy it! I teach Computer Careers at a local technical college (Dakota County Technical College). Every Wednesday night right before my Intro to Computers class, we have a small group of displaced Cajuns who get together to listen to the music of Clifton Chenier, Buckwheat Zydeco, Steve Riley & the Mamou Playboys, Terence Simiens, etc. and eat Cajun/Creole foods for supper! This recipe is an all-time favorite with this crowd, so even though we're far from home, we celebrate Wednesday night on the bayou! Enjoy! ; )

Madeline's Cherry Bread Pudding
with Rum Sauce (Serves 2)

This is a recipe that is gar-run-teed to send you into Cajun Heaven, cher! Try it for a picnic dessert! Et toi!

Ingredients:

  • 1 egg white
  • 1 cup skim milk
  • 2 tsp Sugar Twin artificial sweetener or equivalent
  • 1/4 tsp ground cinnamon
  • about a handful of crushed walnuts to taste
  • 1 cup stale French bread broken into 1/2" pieces
  • 1/2 cup water-packed tart red cherries, pitted and drained
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon raisins

Rum Sauce Ingredients

  • 1/4 cup skim milk
  • 1/2 tsp cornstarch
  • 1 tablespoon rum extract
  • 2 tsp Sugar Twin artificial sweetener or equivalent

Cooking Instructions

  1. Preheat oven to 350 F
  2. Beat the egg white with the skim milk, sweetener, and cinnamon
  3. Add the bread to the liquid mixture to soak for 1 minute
  4. Add the remaining ingredients, except the sauce, and pour into a small baking dish
  5. Bake for 30 minutes, or until a knife inserted in the center comes out clean

To Make the Rum Sauce:

  1. Blend the cornstarch with the skim milk. Heat, stirring gently until it thickens.
  2. Add the rum extract and sweetener.

To Serve:

  1. Spoon the hot bread pudding into custard cups or onto dessert plates.
  2. Top with the rum sauce, and enjoy!

Enjoy the taste of New Orleans!

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