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Bread Pudding with Spiced Rum Sauce

    8 large eggs
    3 1/2 cups whole milk
    2 cups sugar
    1 1/2 cups whipping cream
    1 teaspoon vanilla extract
    1 (1 lb.) loaf cinnamon bread, cut into 1-inch cubes
    1 cup golden raisins

    1 cup (packed) golden brown sugar
    1/2 cup (1 stick) unsalted butter
    1/2 cup whipping cream
    2 tablespoons spiced rum or dark rum
    3/4 teaspoon ground cinnamon

  Butter a 13x9x2-inch glass baking dish. Whisk eggs in large bowl to
 blend. Add milk, sugar, cream, and vanilla; whisk to blend well.
 Stir in bread and raisins. Pour mixture into prepared baking dish.
 Cover and refrigerate 2 hours.

  Preheat oven to 350F. Bake pudding uncovered until puffed and
 golden, about 1 hour 15 minutes. Cool slightly (pudding will fall).

  In the meantime, prepare sauce. Stir brown sugar and butter in
 heavy medium saucepan over medium heat until melted and smooth, about
 2 minutes. Add cream, rum, and cinnamon and bring to simmer. Simmer
 until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes.
 Serve over bread pudding.