Bread Pudding with Rum Sauce
Bread Pudding with Rum Sauce
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Bread Pudding with Rum Sauce

15 MIN
1 H
6 to 8



Rum Sauce



  1. With the rack in the middle position, preheat the oven to 350 °F (180 °C). Butter an 8-inch (20-cm) in diameter soufflé dish that has an 8 cups (2 litres) volume and sprinkle with sugar.
  2. In a bowl, combine the milk, brown sugar, the egg yolks, the rum and vanilla. Add the bread and raisins. Let the mixture soak for 10 minutes.
  3. In another bowl, beat the egg whites until firm peaks form.
  4. With a spatula, little by little, carefully fold the meringue in the bread mixture. Pour into the prepared pan. Bake for about 1 hour, or until the centre is firm and slightly moist.

Rum Sauce

  1. In a sauce pan, blend 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.
  2. Serve immediately. Decorate with pecans and coat with the sauce.


  1. Sooo yummy! Made it using a sourdough fruit and nut bread.

  2. The family loved both the pudding and the sauce! Surprisingly easy to make.

  3. Very Good!

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