02/14/2025
This Creole Delight is a New Orleans classic bread pudding baked with stale French bread, crushed pineapple, dark cherries, fruit cocktail, sweet custard base, and a whole lot of butter. Traditionally served with a Rum or Whiskey Bourbon Sauce
Ingredients:
1 loaf or 8 cups of day-old bread, sliced or broken into small pieces
4 tablespoons unsalted butter, melted
1 cup fruit cocktail
1/2 cup fresh cut pineapple chunks
1/4 cup sliced peaches
1/4 cup sliced pears
1/4 cup fresh sliced strawberries
1/4 cup black cherries in syrup, pitted
1/4 cup pecans, chopped
3 cups whole milk
1/2 cup evaporated milk
1/2 cup coconut cream
2 cups white sugar
3 large eggs, beaten
1 teaspoon ground cinnamon
2 teaspoon vanilla extract
Directions:
1. Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. Place sliced or broken bread on a large baking pan. Drizzle or brush melted butter over bread. Place in the oven and bake until toasted lightly. Remove from oven and allow to cool off.
3. In a large mixing bowl combine the milk’s, coconut cream and beaten eggs. Whisk in the sugar, vanilla extract and cinnamon.
4. In a large bowl combine all of the fruit, and drain off any juice.
5. Spread the fruit evenly over the top of the toasted bread, and then pour the blended milk’s and coconut cream over the fruit and bread. Allow to sit for 15 minutes. Begin to fold and blend the pudding with a rubber spatula. Hand blending yields a better consistency, as you can press down and allow the bread to absorb all of the custard base. Allow to sit for 10 minutes.
6. Cover your pudding with aluminum foil and place in the preheated oven. Bake for 1 hour, and then remove the foil. Bake for another 15 minutes until golden, fluffy and crispy. Test the doneness by shaking the pan lightly. If the pudding seems too loose, place back in the oven for another 5 to 10 minutes. Allow to set for 15 - 30 minutes before serving.
Rum or Bourbon Whiskey Sauce (optional)
Ingredients:
1/2 cup butter
1/2 cup powdered sugar
1 egg yolk
1/2 cup dark rum or bourbon whiskey
Directions:
1. Cream the butter and sugar over medium heat until all of the butter is absorbed. Remove from heat and, and quickly whisk in the egg yolk. Pour in the liquor of choice, mixing until your sauce thickens slightly. Serve warm over a big scoop, or square cut of your Creole Delight. Bon Appetit! Cooking with Chef Avi Chez Avi's Events & Catering Avi Scudder
