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If you’ve ever been to the cajun restaurant, Razzoo’s you know that they are a restaurant that celebrates all things Louisiana cajun. From food, decor, and mardi gras – it can all be found there. But did you know that you can take Razzoo’s home with you?
Every year, they offer a catering menu for Thanksgiving – complete with fried turkey, mashed potatoes, green beans, red beans and rice and, wait for it – bread pudding. I joined the Houston Food Blogger Collective in a private tasting of their Thanksgiving feast and man oh man was it good! Part of the experience was getting to join a bread pudding cooking class, so now I’m passing on that little recipe to you!
This warm bread pudding is full of cajun flare and a generous helping of brown sugar rum sauce makes this dessert over the top delicious!
Ain’t no bread pudding like a New Orleans Cajun bread pudding! If you love the taste of Razzoo’s Cajun Café’s boozy rum raisin bread pudding, then this is the perfect boozy bread pudding for you!
Can I Make this Bread Pudding in a Bigger Baking Dish?
Absolutely! The last time I made this one, I used a 10 inch diameter baking dish. The only thing is the bigger the vessel, the longer it’s going to take. You’ll just want to insert a toothpick in the middle and if it comes out clean, it’s done!
Can I Make this Bread Pudding with a Different Alcohol?
Yes again. I love this recipe with bourbon, but you can also use rum, Irish cream, or Amaretto.
Here’s how to make that rum-soaked bready goodness:
Razzoo's Cajun Warm Bread Pudding with a Brown Sugar Rum Sauce
Ingredients
- 5 1/2 cups day old crusty French bread - cut into 1" cubes
- 1/3 cup golden raisins
- 1 cup peaches canned is okay
- 4 eggs separated
- 1 14 oz can sweetened condensed milk
- 1 1/2 cups heavy cream
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/2 cup pecans
For Sauce:
- 1/4 cup gold rum or bourbon
- 1/4 cup brown sugar
- 1/2 cup sweetened condensed milk
- 2 tablespoons butter
Instructions
- Separate eggs. Cover whites and refrigerate them (you won't use them until you're ready to bake)
- Beat yolks with heavy cream, condensed milk, sugar, vanilla, and cinnamon.
- Add the bread cubes to the mixture and let the bread soak up all the juices in the mixture. Mix in the peaches, pecans, and raisins and press down the bread so it's completely submerged.
- Cover tightly and place in the fridge overnight for it to soak. It's best to let it sit for 24 hours. Stir the mixture twice while it is sitting and press the bread down again to submerge.
- Lightly brush six ramekins with melted butter and lightly dust the inside with the flour. Shake off any excess flour.
- In a cold bowl, beat the reserved egg whites to a stiff peak and then gently fold them into the pudding mixture using a spatula.
- Divide the pudding between the ramekins. Fill to top of dish. mash down all pieces of bread into pudding. Liquid should be visible on top of each dish. Arrange ramekins onto sheet tray with 2 inches between them.
- Bake for 30-35 minutes at 315 degrees, Turn sheet pan half way through for even cooking. They should be golden brown when done and a toothpick can be inserted to check its done-ness (clean toothpick = ready to eat!)
- Time to make the sauce. Bring the rum to simmer in a small sauce pan (about 2 minutes). Add butter and brown sugar and stir until melted. Add condensed milk and stir to combine. Remove from heat and allow sauce to cool. Then you can pour the sauce over the bread pudding when you're ready to eat!
A few years ago, I was invited to a media event at Razzoo’s Cajun Café for a demonstration of their holiday items and a demonstration of how they make their rum raisin bread pudding. If rum bread pudding isn’t your thing, you’re in luck because this recipe could also be used with bourbon.
This cajun bread pudding uses a classic bread pudding with condensed milk recipe and is topped with a delicious bourbon pudding sauce. This New Orleans Cajun bread pudding is sure to be a new favorite recipe!
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