This Month's Steamboat Warehouse Recipe:
Steamboat Warehouse Creole Bread Pudding
Ingredients
- 6 loaves French Bread
- 16 eggs
- 5 cans evaporated milk
- 2 (24 ounce) cans whole milk
- 1 (12 ounce) can heavy cream
- 2 tablespoons vanilla extract
- 1 tablespoon almond extract
- 3 tablespoons cinnamon
In a 4 inch hotel pan, break the french bread up into small pieces and set aside. Break the eggs in a large mixing bowl and beat well. Next, add all of the other ingredients and whip until all is incorporated. Pour the contents of the bowl into the hotel pan and allow the bread to soak up the mixture. Finally, mix the last three ingredients and pour over the top of the bread pudding. Cover with foil and bake for 1 1/2 hours in a convection oven @ about 400 degrees. Remove the foil and continue to cook for an additional 30 minutes, then remove from the oven.
For Rum Sauce
- 3 cans evaporated milk
- 1 can whole milk
- 1 can heavy cream
- 2 tablespoon butter
- 2 cups sugar
- 1 cup whole milk
- corn starch (as needed)
In a medium sauce pan combine the first 5 ingredients, using the empty evaporated milk can to measure the whole milk and heavy cream, then bring to a simmer over medium heat. Make a slurry with the last two ingredients and thicken as needed. When the sauce is finished add 2 jiggers of Myers dark rum.
To serve, place one serving of the warm bread pudding in a small bowl then ladle about 2 to 3 ounces of the sauce on top. Delicious!
Enjoy!
Jason Huguet
Chef / Owner
