Bread Pudding With Spiced Rum Sauce



Bread Pudding:

8 large eggs

3 1/2 cups whole milk

2 cups sugar

1 1/2 cups whipping cream

1 teaspoon vanilla extract

1 1-pound loaf cinnamon-swirl bread, cut into 1-inch cubes

1 cup golden raisins


Spiced Rum Sauce:

1 cup packed golden brown sugar

1/2 cup butter (1 stick)

1/2 cup whipping cream

2 tablespoons spiced rum or dark rum

3/4 teaspoon ground cinnamon


Butter 13x9x2-inch glass baking dish.

Whisk eggs in large bowl to blend. Add milk, sugar, cream, and vanilla; whisk to blend well. Stir in bread and raisins. Pour mixture into prepared baking dish. Cover and refrigerate 2 hours.

Bake for 30-35 minutes on 350F or until a tester inserted in center comes out clean. Set on a wire rack to cool

Spiced Rum Sauce: Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes. Add cream, rum, and cinnamon and bring to simmer. Simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes. Serve warm. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before serving.)



6-8 servings


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