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 1½ 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


 

Louisiana Recipes Weekly



 

Every Thursday you'll receive new recipes, events & festivals and more. See archive