Basic Bread Pudding With Rum Sauce recipe
#rumsauce #pudding #bread
4 large eggs
1 large egg yolk
2 1/2 cups whole milk
2 1/2 cups heavy cream
3/4 cup plus 2 tablespoons sugar
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
3 tablespoons dark rum (optional)
1 tablespoon vanilla extract
1/4 teaspoon salt
8 cups cubed bread, in �-inch pieces (optional: gluten free bread)
1/2 cup raisins
2 tablespoons unsalted butter, melted
1 cup evaporated milk
1 cup whole milk
1 cup packed light brown sugar
3 tablespoons unsalted butter
1 1/2 tablespoons cornstarch
2 tablespoons dark rum
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Preheat the oven to 350F.
Butter a rectangle baking dish.
In a large bowl, beat the eggs and egg yolk.
Whisk in the milk, cream, cup sugar, the nutmeg, cinnamon, rum, vanilla, and salt.
Add the bread cubes and raisins, press them into the custard and allow to soak for at least 20 minutes.
Pour the bread mixture into the prepared dish.
Drizzle the butter over the top, and sprinkle with the remaining 2 tablespoons sugar.
Bake until the top is light golden brown and the pudding begins to rise around edges of the baking dish, 45 to 50 minutes.
The center will still be quite soft. Set aside on a wire rack and let cool for at least 45 minutes before serving.
To prepare rum sauce: in a large saucepan, combine the milks, brown sugar, and butter. Cook and stir over medium heat until the sugar is dissolved and the sauce is warm.
In a small dish, combine the cornstarch and rum.
Stir to remove any lumps, and then put the mixture into the saucepan.
Cook and stir the sauce until it boils.
Boil for 1 minute, stirring constantly, then remove from the heat. Serve hot.