Bread Pudding with Rum Sauce

Yeah yeah… It’s supposed to be CAKE and a movie night.  Not bread and a movie night.  Got it.  Well, sometimes you just want something a little different and since so many of my friends (just about all of them) had never even heard of bread pudding, I just had to make it.

It’s so easy to make and just as hard to mess up and always a winner.  Not really a bread, not really a pudding but 100% tasty.

Bread Pudding
Makes one 9×13″ Pan

• 6 eggs, lightly beaten
• 1 1/2 cups white sugar
• 4 cups milk
• 1 cup heavy cream
• 1 tablespoon vanilla extract
• 1/2 tablespoon ground cinnamon
• 1 (1 pound) loaf bread, cut into 1 inch cubes
• 1/2 cup golden raisins

Rum Sauce

• 1 1/2 cups white sugar
• 3/4 cup butter
• 3/4 cup corn syrup
• 1/2 cup rum

Preheat oven to 300°F.

In a medium bowl, whip together eggs and sugar. Mix in milk, heavy cream, vanilla extract and cinnamon. Whip until smooth.

Arrange bread cubes in a medium baking dish, and top with golden raisins. Cover with the whipped mixture. Allow the bread to become saturated with the mixture.

Bake 45 minutes in the preheated oven, until lightly browned.

To make the sauce, mix sugar, butter and corn syrup in a medium saucepan over low heat. Remove from heat when thoroughly blended, and whisk in the whiskey. Serve warm over bread pudding.

This also makes for a great brunch offering, if you decide to start your own Twitter Brunch like we have here in Columbia!

Tags: Bread, Hearty, Pudding, Rum, sweet, Warm

This entry was posted on Sunday, April 26th, 2009 at 2:00 am and is filed under Recipe. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.