Did any of you out there guess what the slice of decadence is up there? If you guessed bread pudding pat your self on the back and treat yourself to something sweet. I would send you a slice but it’s all gone. Don’t ask me! I came home and all that was left of my bread pudding were some crumbs in my skillet. I must have mice.
I have had this recipe on the brain for quite sometime. It is a mix of two recipes. One from my great-grandmother and a creole bread pudding recipe from Commander’s Palace. I sort of threw the pantry into it so to speak. Lets just say that you have 2-3 hours to kill this weekend, here’s how you’ll want to do it. All you will need to go with it is a cup of coffee or a glass of milk and some mice.
Here is what you will need to get started…
1 tablespoon butter
12 medium eggs
3 cups heavy cream
2 tablespoons pure vanilla
1 cup sugar
1 cup honey
1 teaspoon Chicago Spiced Sugar mix
1 oz dark rum
1 loaf of french bread
1 cast iron skillet
Preheat the oven to 250
Whisk together the eggs and the cream in a large bowl. Yes 12 eggs y’all.
Add the dark rum. If you don’t have a weight at home use a little less than a shot.
Then add the vanilla.
And the honey. Y’all can thank my great grandma Effie Joe for the dark rum and honey contribution.
In a separate bowl…
Combine the sugar and the spiced sugar mix, stirring until well blended. I have always found a fork works best. Then add the sugar to the hopped up liquid mixture and whisk until well blended.
Slice the entire loaf of french bread into approx. 1 inch thick slices.
Arrange as many whole slices evenly in a large cast iron skillet. Tare some of the slices into small pieces and fill in the gaps.
Pour the mixture over the slices of bread. Can I just say, if I were a cat we wouldn’t make it past this part.
The bread will float so use a fork to push those little suckers back down. Make sure that they’re covered completely and begin to absorb the liquid.
Cover loosely with aluminum foil and bake for 2 to 3 hours or until firm all the way through, depending on the heat of your oven. I use a kabob skewer to check. The bread pudding will puff up and expand while cooking so you don’t want the foil to bind it down. See…mid way through and all puffed up.
Remove the aluminum foil during the last 10 minutes or so to get that lovely golden toasted crust. Let the bread pudding cool when you remove it from the oven. Don’t be alarmed when the bread pudding drops like a souffle gone bad. But this isn’t bad, this is soooo good.
Spoon some of that gloriously sweet rich bread pudding on a plate and serve warm. If you are daring and aren’t scared of sending your body into sugar shock add some white chocolate drizzle over it. I ain’t scared y’all! Guess what? If by chance you have to run out but you’re wily like me and are on to those mice, cut yourself a slice and hide it way back in your fridge. I recommend the spot behind the science experiment. No one would dare to look there. It’s even better the next day. It might not be as gooey but it tastes divine.
Now I have a small dilemma with this recipe. My bread pudding needs a name, and Oscar is already taken. Do I call it Skillet Bread Pudding, Rum Bread Pudding, Rum Bread Pudding with White Chocolate Drizzle or Bread Pudding Suprise-Watch out for a spoon in the middle? I’m going to let you all decide.
As always have fun making this recipe and by all means, play around with it to make it your own.
Xoxo,
Tickled Red
October 14, 2010 at 8:37 am
I would call it “YUM”.
October 21, 2010 at 9:27 pm
Hee, hee…I know what you mean 🙂
October 14, 2010 at 8:49 am
I just made bread pudding on Monday – great minds think alike….I used Grand Manier in my sauce and I cut the bread into cubes….like your idea if whole slices…it’s easier!!
I am terrible with coming up with names so Rum Bread Pudding. Happy Thursday!!
October 21, 2010 at 9:27 pm
Yes they do!! I can’t wait to try your recipe 🙂
October 14, 2010 at 8:54 am
Oh YUMMY!
Now I have to go off and look up what Chicago Spiced Sugar is. 🙂
October 21, 2010 at 9:28 pm
Did you find it yet? 🙂
October 14, 2010 at 9:38 am
That photo of the bread pudding all puffy and golden…oh my goodness! I want some! Your cat comment made me laugh! I like “Skillet Bread Pudding.” 🙂
October 21, 2010 at 9:28 pm
Thanks 🙂 I love that pic as well!! I may have to go with that one.
October 14, 2010 at 11:19 am
This looks fantastic! Sorry, if I’m missing it, but how long to bake? I see the temp, I see the foil-off for the final ten minutes, but… ?
October 21, 2010 at 9:29 pm
Oops! I’m such a dork 🙂 I fixed it for you love.
October 14, 2010 at 11:27 am
A fabulous, decadent bread pudding by any other name would be just as fabulous, dense, decadent and spicy. Stunning! I am actually at a loss for words! Pass the plate!
October 21, 2010 at 9:30 pm
Woah! Thanks so much 🙂
October 14, 2010 at 12:36 pm
I know where I’m headed … to the grocery store!
Thanks for posting little tired friend.
Citymom
October 21, 2010 at 9:30 pm
I’m more sloth than tired 😉 Thanks though for the love…seriously!
October 14, 2010 at 1:47 pm
Oh man, I was way off – I thought it was apple cake! Looks wonderful though and I love that you used that delicious Chicago spiced sugar. Yum!
October 21, 2010 at 9:31 pm
OH! Now there’s an idea :)!!!
October 14, 2010 at 5:41 pm
oh my gawd that looks good! I’d call it “Eat Me NOW” bread pudding!
October 21, 2010 at 9:31 pm
Hahahaha, that’s a good one 🙂
October 14, 2010 at 8:03 pm
Mmmm, I’m definitely giving this a try, sounds delicious 🙂
Great photos!
October 21, 2010 at 9:32 pm
Thanks!!! It’s the bomb 🙂
October 15, 2010 at 6:01 am
OH MAN! This looks amazing. 1 teaspoon Chicago Spiced Sugar mix – is there anything else I can substitute that with? It’s unlikely that I’ll find that in Malaysia. 🙂
October 15, 2010 at 6:19 am
That sugar mix is simply cinnamon, nutmeg, cardamom and multiple sugars 🙂 So I would make my own little combo of those.