RECIPE FOR BREAD PUDDING WITH RUM SAUCE RECIPES

Name: Bread Pudding with Spiced Rum Sauce
Yield: Makes 12 servings
Ingredients: 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 challah or cinnamon-swirl bread, cut into 1-inch cubes; 1 cup golden raisins; Spiced Rum Sauce

BREAD PUDDING WITH SPICED RUM SAUCE RECIPE | EPICURIOUS

Bread Pudding with Spiced Rum Sauce Recipe | Epicurious image

Bread Pudding with Spiced Rum Sauce "During a visit to Biloxi, Mississippi, I had dinner at The Seafood Buffet in the Grand Casino," Brenda Hill of Ann Arbor, Michigan. "The bread pudding was served with a wonderful spiced rum sauce.

Provided by EPICURIOUS.COM

Yield Makes 12 servings

Number Of Ingredients 8

Ingredients

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 challah or cinnamon-swirl bread, cut into 1-inch cubes
1 cup golden raisins
Spiced Rum Sauce

Steps:

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.
Preheat oven to 350°F. Bake pudding uncovered until puffed and golden, about 1 hour 15 minutes. Cool slightly (pudding will fall). Serve warm with Spiced Rum Sauce.

BREAD PUDDING WITH RUM SAUCE RECIPE - FOOD.COM

Bread Pudding With Rum Sauce Recipe - Food.com image

Make and share this Bread Pudding With Rum Sauce recipe from Food.com.

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 cups milk
4 eggs, separated
1 cup brown sugar
1 tablespoon dark rum
1/2 teaspoon vanilla extract
5 1/2 cups day-old white bread, cut in small cubes
1/2 cup golden raisin
1 1/2 cups brown sugar
2 teaspoons all-purpose flour
3/4 cup 35% cream
3/4 cup milk
1 tablespoon dark rum
1 teaspoon vanilla extract
1/2 cup roasted whole pecans

Steps:

Position the oven rack at the center of the oven. Preheat the oven to 350 °F (180 °C).
Butter an 8 in (20 cm) diameter soufflé mould that has an 8 cups (2 litres) volume and sprinkle with sugar.
In a bowl, mix the milk, the egg yolks, brown sugar, the rum and vanilla. Add the bread and raisins. Let the mixture impregnate for 10 minutes.
In another bowl, beat the egg whites until there is a formation of firm peaks.
Using a spatula, little by little incorporate the meringue to the bread mixture while folding carefully. Pour into the mould.
Bake for about 1 hour, or until the center is firm and slightly humid.
Serve immediately. Decorate with pecans and coat with the sauce.
Rum Sauce :.
In a sauce pan, mix the brown sugar and flour.
Add the cream, milk, rum and vanilla.
Bring to a boil while whisking constantly. Let it become lukewarm while whisking a few times.

Nutrition Facts : Calories 908.9, FatContent 25.5, SaturatedFatContent 10.6, CholesterolContent 172.8, SodiumContent 608, CarbohydrateContent 154.2, FiberContent 3.5, SugarContent 100.7, ProteinContent 16.9

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