Bread Pudding with Rum Sauce

Malinda Coletta

By
@Professorchef

This is a great do ahead recipe, last night my guests thought I had put apples in this. I think its the rasins, cinn and nutmeg combo that fooled them!


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Ingredients

2 1/4 c
sugar
3 tsp
cinnamon
1/2 Tbsp
nutmeg
9
eggs
3 c
heavy cream
3 tsp
vanilla extract
1 lb
day old bread
1 c
raisins
rum sauce
3 c
heavy cream
1 1/2 Tbsp
cornstarch
3 Tbsp
water
9 Tbsp
sugar
3/4 c
rum

Directions Step-By-Step

1
For the bread pudding: Preheat oven to 350 degrees F. Grease an large baking/roasting pan.
2
Combine sugar, cinnamon, and nutmeg in a large bowl. Beat in the eggs until smooth, then work in the heavy cream. Add the vanilla, then the bread cubes. Allow bread to soak up custard.
3
Place the raisins in the greased pan. Top with the bread-custard mixture, which prevents the raisins from burning. Bake for approximately 25 to 30 minutes, or until the pudding has a golden brown color and is firm to the touch. If a toothpick inserted in the pudding comes out clean, it is done. The mixture of pudding should be nice and moist, not runny or dry.
4
For the rum sauce: Place the cream in a small saucepan over medium heat, and bring to a boil. Whisk cornstarch and water together, and add to cream while whisking. Bring to a boil. Whisk and let simmer for a few seconds, taking care not to burn the mixture on the bottom. Remove from heat.
5
Stir in the sugar and rum. Taste to make sure the sauce has a thick consistency, a sufficiently sweet taste, and a good rum flavor.
6
Serve pudding right out of the oven with the warm rum sauce...you can even top with whipped cream!

About this Recipe

Course/Dish: Puddings