Ingredients: |
Ingredients: 1 1/2 C Sugar
2 Tsps Cinnamon
1/4 Tsp Nutmeg
6 Lg Eggs
2 C Heavy Cream
2 Tsps Vanilla Extract
10 C Baguette, cut in 1" cubes
2/3 C Raisins
Rum Sauce
2 Cups Heavy Cream
1 Tablespoon Cornstarch
2 Tablespoons Water
6 Tablespoons Sugar
1/2 Cup Rum, dark prefered or wiskey fo your choice
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Directions: |
Directions:Preheat oven to 350 degrees. Grease the bottom and sides of a 9X13 pan.
Separate egg whites from the yolks, set aside.
In a large bowl, beat egg yolks slightly, then add heavy cream in a steady stream. Beat until smooth.
Combine sugar, spices and stir into egg mixture.
Add the vanilla extract. Add day old bread cut into 1" cubes. Allow bread to soak up custard.
If you do not have day old bread cubes, just put your bread cubes in a large sheet pan(single thickness) and place in a 250 degree oven for 20 minutes.
In chilled bowl whip egg whites to soft peaks. Fold into custard mixture.
Spread raisins in bottom of prepared pan. Spoon on custard mixture (raisins on the bottom prevents them from burning.)
Bake for approximately 25 to 30 minutes or until the pudding is lightly browned and a toothpick inserted in the pudding comes out clean. The mixture should not be runny or dry.
Prepare Rum Sauce
Place the cream in a small saucepan over medium heat. Heat until small bubbles start forming on sides of pot. Be careful not to burn cream to bottom of the pot.
Whisk corn starch and water together, and add to cream while whisking. Simmer for a minute while continuously whisking. Stir in the sugar and the rum. Remove from heat at this time if you want sauce to retain alcohol content. Continue to cook 2 minutes more while wisking to burn off alcohol if this is your preference. Cool slightly, serve immediately over bread pudding.
Using a wooden spoon handle, poke holes in the top of the pudding and pour half the rum sauce inside and on pudding. Serve warm with remaining warm Rum Sauce spooned over individual slices. |
This recipe for Bread Pudding With Rum Sauce is from