Bread Pudding with Rum Sauce

Dessert

Recipe courtesy of Louisiana Kitchen & Culture

Serves 4 to 6

Ingredients: 

Bread Pudding

  • 6 slices day old French or Italian Bread
  • 2 tablespoons plus 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 4 eggs
  • 2 cups milk
  • 2 tablespoons melted butter
  • 1/2 cup seedless raisins
  • 1 teaspoon vanilla extract

Rum Sauce

  • 2 cups milk
  • 1/2 stick butter
  • 1/2 cup sugar
  • 1 tablespoon nutmeg
  • 1 tablespoon vanilla extract
  • Rum to taste
  • 1 tablespoon oil
  • 2 tablespoon flour

Bread Pudding with Rum Sauce

Bread Pudding with Rum Sauce

Click image to enlarge

Method: 

Bread Pudding
Break bread in small pieces in baking dish (about 1 1/2 quart size). Sprinkle cinnamon over bread and add raisins and melt butter.
Lightly toast bread mixture in 350˚F oven.
Add mixture of eggs, sugar, milk and vanilla. Bake about 30 minutes at 350˚F or until set.
Serve with rum sauce.

Rum Sauce
Place milk, butter and sugar in saucepan, let come to a boil. Thicken with roux made of the oil and flour.
Remove from fire, add nutmeg, vanilla and rum to taste.
Serve over pudding

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