Bread Pudding with Rum Sauce
Preparation
15 MIN
Cooking
1 H
Output
6 to 8

Bread Pudding with Rum Sauce

Ingredients

    Pudding

  • 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

    Rum Sauce

  • 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

  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.