Name: Bread Pudding with Rum Sauce
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 to 8
Ingredients: 2 cups (500 ml) milk; 1 cup (250 ml) brown sugar; 4 eggs, separated; 1 tablespoon (15 ml) dark rum; 1/2 teaspoon (2.5 ml) vanilla extract; 1.375 litres ( 5 1/2 tasses) stale white bread cut in small cubes; 125 ml (1/2 tasse) golden raisins; 1 1/2 cups (375 ml) brown sugar; 2 teaspoons (10 ml) all-purpose flour; 3/4 cup (180 ml) 35% cream; 3/4 cup (180 ml) milk; 1 tablespoon (15 ml) dark rum; 1 teaspoon (5 ml) vanilla extract; 1/2 cup (125 ml) roasted whole pecans

Preparation

Pudding
- 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.
- 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.
- In another bowl, beat the egg whites until firm peaks form.
- 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
- 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.
- Serve immediately. Decorate with pecans and coat with the sauce.

Bread Pudding with Rum Sauce

Categories

Ingredients

Pudding

Rum Sauce

Preparation

Pudding

Rum Sauce

Personal Note