Bread Pudding with Hot Butter Rum Sauce Author: Pinch of Yum, adapted from the Neely’s Rum Raisin Bread Pudding Prep time: 15 mins Cook time: 50 mins Total time: 1 hour 5 mins Serves: 12 Ingredients For the pudding •7-8 cups torn or cubed French bread •¾ cup dark brown sugar •3 cups milk •4 tablespoons butter •1 teaspoon cinnamon •1 teaspoon vanilla •⅔ cup raisins •¼ cup rum, divided •4 beaten eggs For the sauce •⅓ cup heavy cream •1 cup white sugar •½ cup butter Instructions 1.For the bread pudding, cut or tear bread into pieces and place in a large bowl. In a medium saucepan over low heat, melt brown sugar, milk, butter, cinnamon, vanilla, raisins, and 2½ tablespoons rum. Stir constantly until sugar is dissolved. Pour over bread and allow to soak for 30 minutes. 2.Preheat oven to 350 degrees. Add 4 beaten eggs to the soaked bread mixture and stir gently. The bread should be completely saturated with the egg and milk mixture. Pour into a buttered 9-inch square baking dish and bake for 40-50 minutes until the top is browned and the middle is set. Do not overbake or the bread pudding will become dry. 3.For the sauce, melt the heavy cream, white sugar, and butter in a medium saucepan over low heat. Do not boil or the mixture will start to crystallize. When sugar has dissolved, add 1½ tablespoons rum. Pour the warm sauce over each slice of bread pudding before serving. Notes Store leftovers in the fridge and keep the sauce in a separate container. To reheat an individual slice, place it in a bowl with a spoonful of sauce on top and stick it in a 350 degree oven for 5-10 minutes (or a minute in the microwave would work, too). Voila! Saucy and perfect. Also, you could make this in a 9×13 pan but the slices wouldn’t be quite as thick. You can decide if that’s a good thing or not. Good times, friends. Good times.
Posted on: Tue, 27 Aug 2013 21:56:01 +0000
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