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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

French Bread Pudding w/Clear Rum Sauce Recipe

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This recipe for French Bread Pudding w/Clear Rum Sauce is from The Ragsdale Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 c. Sugar
8 T. Butter softened
5 eggs, beaten
1 pint cream (1/2 & 1/2 works)
Dash Cinnamon
1 T. Vanilla extract
1/4 c. Raisins
12 slices, each 1" thick, of fresh or stale French bread
Clear Rum Sauce:
1 c. sugar
2 1/4 c. water
1 cinnamon stick or 1 t. ground cinnamon
1 T. unsalted butter
1/2 t. cornstarch
1 T. light or dark rum

Directions:
Directions:
Preheat over to 350º. In large bowl cream together sugar and butter. Add eggs, cream, cinnamon, vanilla, and raisins, mixing well. Pour into a 9 inch square pan 1 3/4 inches deep. Arrange bread slices flat in the egg mixture and let stand 5 minutes to soak up some of the liquid. Turn bread over and let stand 10 minutes longer. Then push bread down so that most of it is covered by the egg mixture. Do not break bread. Set pan in a larger pan filled with water to 1/2 inch from top. Cover with aluminum foil. Bake for 45 to 50 minutes uncovering pudding for last 10 minutes to brown the top. When done the custard should be soft not firm.
Sauce: In medium saucepan combine sugar, 2 c. water, cinnamon, and butter and bring to a boil. Stir in cornstarch blended with remaining 1/4 c. water and simmer, stirring, til sauce is clear. Remove from heat and add rum. Sauce will be thin.
To serve spoon the pudding onto dessert plates and pass the sauce separately.

 

 

 

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