Cajun Bread Pudding (This one is PIna Colada)

Discussion in 'Desserts' started by foamheart, Apr 2, 2014.

  1. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Well I promised a while back that I would post this and just got around to it, for that I apologize. But since I am here, lets make a Bread Pudding.

    Bread Pudding is nothing more than bread or cake cooked in a custard. I can't understand why anyone would find this daunting. I assume that bread pudding is everywhere because its a good way to use up that stale bread with basic kitchen ingredients, unless you jazz it up. Of course in Louisiana, we have French or Poboy bread, these are not the same. You usually see bread pudding made from French bread, the best is the bread with the delicious crisp crust, I think bakers call it crusty bread.

    Earlier this week I made some crusty French bread. Delicious, you can eat a whole loaf when its hot. Well I did save some to make bread pudding, its actually why I made the bread.

    You can NOT make bread pudding with bread that is not stale. Just not worth a flip. The bread maintains its structural integrity instead of biding. So you'll need to cut up about 8 cups to make a 9 x 13 (1 1/2 qt casserole).  I don't like round because you miss those good corners on the bread pudding.

    I just butter 2 or 3 slices, the cut up enough to fill the bowl, its 8 cups. Then normally set 24, but this time it was 48 hrs. Nice and hard.

    Here's the rest of the ingredients. LOL..... I will put the basic recipe down below.

    You throw the bread in the bowl, then add the custard mix. Now is when you contemplate what flavor you want to dazzle their taste buds with, or are just going with the old standard. The old standard, raisins are your only fruit but with todays everyday culinary experts it has progressed by leaps and bounds.

    Note: Important to remember, you should allow a min of 2 hours for the custard to be absorbed, usually 4 hour is the agreed upon time. Let that custard get in and break down that bread structure. Also this is a desert bread pudding and not a savory, so you'll note the buttered dish. They can be cooked in a pan or a individuals in a muffin pan, or even some of those fancy French pans.

    Todays is going to be a Pina Colada Bread pudding, remember any fresh fruit is fair game for bread pudding. Pina colada is coconut, pineapple, and rum. I reduced the cream and replaced it with coconut cream. Not coconut milk, nor Ancel which is a local delicacy only sold during coconut season. A// Cajuns keep this stiff to make coconut wedding cakes. What I am saying is Coconut cream is what I used.

    Straight out the oven, note how puffy it is with all that baked custard, it will reduce back to normal as it cools.

    Here it is, see how it fell?

    This is the finished product for me, all that sweet booze folks put on top is not for me, the bread is good enough. But before desert tonight  I will make a Chantilly or Baa Baa but probably a rum raisin sauce. Pop don't accept it unless it has a sauce or its hot with an appropriate ice cream on top....LOL

    Cajun Bread Pudding

    1C    Brown Sugar

    4      Large fresh eggs

    2C    1/2 & 1/2 (or light cream)

    1/4C Spiced Rum

    8C    Stale French Bread

    1/2C Golden Raisins

    1t     Double Vanilla Extract (or fresh with seeds)

    2T    Real Butter

    350 for about and hour then cool some before serving.

    I also sprinkle a little cinnamon and sugar on top before baking.

    Notes: if you don't have spiced rum, add Cinnamon & Nutmeg

    This one I used 1C 1/2 & 1/2 and replaced the other cup with 8 ozs. Coconut cream.

    I replaced the raisins with a small can of crushed pineapple, and a small handful of shredded coconut.

    Papadeauxs in SanAntonio's Chef adds a baked meringue topping, Oh yeah its good.

    Canned peaches are good, even a can of fruit cocktail (hide the cherries or they will destroy it lokking for 'em....LOL Anything goes. I have actually made a chocolate and maraschino cherry that was pretty good too. Possibilities are endless. You know all those bottles of distilled fruit juice on the counter, I am so looking forward to trying that after a friend turned that lightbulb over my head.

    Thank for checking it out, hope you enjoyed it and get a chance to try it, soooo easy and no dirty dishes.... Ok, nearly no dirty dishes.

    Sorry I took so long, but better late than never
    Last edited: Apr 2, 2014
  2. bearcarver

    bearcarver Smoking Guru OTBS Member


    That looks Awesome!!!------------[​IMG]

    I'd be all over that in a Hurry!!![​IMG]

    Thanks Foamy!!

  3. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    That is a great looking dessert. I particularly liked the way your qview made it so easy even I could follow it!

  4. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Hey Kevin,

    Yum!  Warm bread pudding is one of my favorite desserts.  But I'm with your pop on this one….definitely sauce on mine, preferably a booze-based sauce like rum or bourbon.  Your pina colada variation sounds delicious!  Thanks for sharing your recipe and method, I'm looking forward to trying it out.  

    Have a great day!
  5. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thanks Bear, I'll even put some in a go container so you can have it with coffee in the morning. I wonder if anyone notices how much the coonazz like their  coffee.....LOL
  6. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you Sir, I appreciate the kids words. Its like making bread, its not hard, just takes a little time to do it right.

    Disco everything I cook is easy, it sorta has to be. Besides I know which pans do what, scared if I ever had to use measuring devices I would be in for a hard time.
  7. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Time to make the sauce! I wish I had some of that Parrot coconut rum, I bet that would make a good hot rum sauce for this.

    Sauce is easy but I am not too inspired to night.....LOL  Brown sugar, butter, heavy Cream, rum. Add a couple a raisins.

    1C, 1/2C, 1/2C, 1/4C, Cap of rum extract, a couple a raisins. You know I have once heated up some butter pecan ice cream, added rum and stirred.....LOL

    Make a 3Qt pyrex of bread pudding and take it to'll be amazed how well it goes with coffee and how many friends you'll make! They'll be makin your rounds!  LOL...... Its an easy dessert. And all the groceries have bakeries these days too. BUT I warn you its like everything else you cook, you use marginal bread, it will be just ok bread pudding! Good crusty bread. You know that bread you nibble on in the car when its hot on the way home? Great way to hide the evidence!
  8. dandl93

    dandl93 Smoking Fanatic


    instead of 1/2 1/2 or light cream do you think fresh cows milk  would work? I have 2 milkcows out back in the pasture but everything is grass fed here not much heavy cream but great milk.This milk makes great farm cheese.


    Last edited: Apr 2, 2014
  9. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Most definitely, your milk is for real whole milk, no pasteurization! (I spelled that right first time!) LOL........
  10. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    My word...that looks delicious Foam. Overnight me a hunk of that. Haha
  11. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I never had bread pudding. Sure looks tasty.

    Points for sure.
    Last edited: Apr 2, 2014
  12. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    He's the Bear View! In the good china, that sauce is a coconut cream sauce! I don't who's dirty stove that is but ya'd think they keep it clean!

    It smells pretty awesome! It is too dang late for coffee!

    LOL... I had to make some so I could give you the recipe.........

    Coconut Rum Sauce

    1 stick unsweetened butter

    1 C Light brown sugar

    1cup total   heavy cream + the remainder of the coconut cream

    pinch of salt

    After its all reduced, and its cooled a little

    1/4C+ Captain's Rum

    1 cap of rum extract

    1 cap of butter extract

    1 cap of *NEW* Caramel extract

    Stir and serve hot.

    This stuff would even make turnips taste good!

    Thanks again for dropping by, hope you get to give it a try. Its easy and its good.
    Last edited: Apr 2, 2014
  13. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    I use that exact same fine china last time I made chili haha
  14. dandl93

    dandl93 Smoking Fanatic


    With My fresh milk,eggs butter and fruits also a local bread bakery and Rum maker I bet I can make this.

    Thanks for the recipe

  15. Yup - that looks like the real deal to me  [​IMG]    It's been months since I've had any bread pudding & yours looks like it would be really hard to stay out of - well played sir  [​IMG]
  16. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Its a shame too, its not like there isn't a dishwasher...... I am so lazy!
    Last edited: Apr 2, 2014
  17. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I know you can! Its really simple and with all that fresh good, it would have to be over the top. Remember you can top it with fresh fruit or that fancy French thingie where they boil down with sugar fresh fruit.... Oh yeah! Most of what I cook goes back to the days before electricity. It had to be simple, hearty, and good.
  18. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you Sir. I'll admit, you'll not I didn't show the dish anymore after the first serving was removed.....ROFLMAO! The sauce removes all the fat and calories, well that is my understanding!
  19. dandl93

    dandl93 Smoking Fanatic

    Foamheart you would love visiting this part of the world.A few months back I was cleaning up some land I bought.We was using oxen and mules to haul out the wood we cut.My wifes uncle still cooks sugar cane with the open vats and the floor oven under neath.He uses wooden paddles and makes Panella...1lb blocks of cane sugar.He has a 1950 diesel motor he runs the press with but alot of people around still use a burro or small mule.

    Sorry shold of not got off op here 

    Thanks again

  20. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I have seen it done with a horse. had a guy once tell me they did it with 4X's ATV's. But it was usually for syrup and not sugar. Most home farmers here will make syrup vice sugar because its easier, only problem is the sulphuring for storage.

    I was brought up in the cane field, behind the sugar mill. Here we used to use cane knives like this.

    Note how well worn that handle is....LOL

    All of this was a lifetime ago.....
    Last edited: Apr 2, 2014

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