New Orleans CAJUN FOOD RECIPES! Gumbo,Jambalaya,Crwfish,Sausage,Crabmeat,Beignets

Bread Pudding!

Thanks to Pete Grigor of Farmington, Minnesota for this month's 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 sweetner or equivalent
1/4 tsp ground cinnamon
about a handful of crushed walnuts to taste
1 cup stale French bread broken into 1/2 inch 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

Preparation:

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

Make the Rum Sauce:

Blend the cornstarch with the skim milk. Heat, stirring gently until it thickens.
Add the Run Extract and Sweetener

To Serve:

Spoon the hot Bread Pudding into custard cups or onto dessert plates,
Top with the Rum Sauce, and ... Enjoy!

I want to hear how you liked this recipe ! Tell me how you served the bread pudding, with what, to whom, how they liked it, etc. Send ALL the juicy details to me, Pete Grigor, at : rpgrigor@ix.netcom.com

Enjoy the taste of New Orleans!

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