Bread Pudding with Rum Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 cups cubed, stale French Bread
1/2 cup golden raisins
3 cups milk
3 TBS packed brown sugar (divided)
Pinch of salt
1 large egg
2 large egg whites
1 teas vanilla
1/2 teas cinnamon
1/4 teas nutmeg
Boiling water
RUM SAUCE:
1/2 cup sugar
1 TBS cornstarch
2 TBS butter
1 cup milk
3 TBS white or dark rum
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Directions: |
Directions:Preheat oven to 350 degrees.
Spread bread and raisins in 8-inch pan.
Whisk 2-cups milk, 2 TBS brown sugar and salt in a bowl. Pour over bread. Let stand 15-minutes, turning bread once.
Whisk remaining 1-cup milk, egg whites, granulated sugar, egg, vanilla, cinnamon and nutmeg. Pour over bread. Sprinkle remaining 1TBS brown sugar on top.
Place pan in larger baking pan with boiling water halfway up on sides of smaller pan. Bake 50-55 minutes until knife comes out clean.
DO NOT OVERBAKE! SERVE WARM. Good with Rum Sauce.
RUM SAUCE:
Mix sugar and cornstarch together in a bowl.
Melt butter in a small saucepan over medium heat. Stir in sugar mixture. Pour in milk and cook, stirring frequently, until mixture begins to boil. Continue cooking, stirring constantly, until thick. Remove from heat and stir in rum. Serve warm. |
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Personal
Notes: |
Personal
Notes: Bread pudding, also known as "poor man's pudding," because it's normally made with stale/leftover bread. I love Bread Pudding with rum sauce, however it's important that the pudding is moist and not overcooked. When my kids were young, they wouldn't eat Rasins, so before I'd serve it to them, I would have to pick the raisins out, and top the pudding with whipped cream, not Rum Sauce.
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