Rum Raisin Bread Pudding
Ingredients
- 3.5 c evaporated milk
- 1 loaf of day old bread (White bread only. Whole, not sliced. I like to use Italian, French, or Brioche)
- 1 stick unsalted butter (softened)
- 1.5 c granulated sugar
- 4 egg yolks, beaten
- 2 tsp vanilla extract
- Pinch of salt
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 c raisins
- 3 tablespoons rum
- 1 tsp rum extract
Rum Sauce
- 1 stick unsalted butter
- 1 c water
- 2 tablespoons all purpose flour
- 3/4 c granulated sugar
- 2 tbsp. rum
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 350 f.
- Generously grease a 2 quart casserole dish. Set aside.
- To make the pudding, heat the milk over low heat in a sauce pan until it is hot, but not boiling.
- Remove from the heat and add the bread pieces. Let them stand in the milk until all of the milk is absorbed.
- The bread should be soft, but not mushy.
- Add the rum to the raisins and set to the side.
- In a large bowl, cream together the butter and sugar.
- Beat in egg yolks, vanilla extract and rum extract, salt, cinnamon, and nutmeg. Mix well.
- Add this mixture to the bread mixture. Stir well.
- Gently stir in the raisins.
- Pour the mixture into the prepared casserole dish.
- Bake for 1 hour or until a toothpick inserted in the middle comes out clean. Remove from the oven.
Sauce
- In a sauce pan, bring the butter and water to a boil over medium heat. Add the flour and sugar whisking constantly.
- Whisk in the rum and vanilla extract.
- Cook, stirring constantly, until the mixture bubbles.
- Remove the sauce pan from the heat and serve hot over the warm or room temperature pudding.
Notes
Adapted from THE SWEETS BOOK
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