Ingredients: |
Ingredients: 1 Tsp. cinnamon
1 1/2 cups sugar
1 1/2 pounds cinnamon raisin bread, torn into bite size pieces (Cinabon bread is best!)
4 Tbsp. unsalted butter, softened
4 large eggs, room temperature
4 cups half-and-half
2 Tbs. vanilla (preferably Mexican, or you can use 1 Tbsp. vanilla extract and 1 Tbsp. vanilla
bean paste)
(I like extra raisins and soak about 1/2 cup golden raisins in rum for 30 minutes and add to mixture.)
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Directions: |
Directions:Mix the cinnamon into the sugar until well combines; set aside. Butter a 9x13 inch glass baking pan and place the torn up bread into it.
In a large mixing bowl, beat the butter until it is creamy. Mix in the cinnamon sugar and beat until very creamy. Add the eggs, one at a time, and beat until well combined. Mix in the half-and-half and vanilla, beat well. (The mixture will be thin and will not be completely combined; this is normal.) Stop the beater and use a spatula to mix as well as possible.
Pour the batter mixture over the torn up bread. Cover with plastic wrap and place in fridge overnight.
In the morning, remove the pan and discard plastic wrap. Preheat oven to 350 deg. Bake the pudding for 30 minutes, then remove from the oven and stir with a wooden spoon. Place the pudding back in the oven and bake for an additional 30 minutes, until it is puffed and golden. While the pudding is baking, prepare the rum sauce.
Place the pudding on a rack and carefully pour the rum sauce over it. Allow the rum sauce to soak into the pudding (2-3 minutes) and then serve. Pudding will be very hot.
RUM SAUCE:
4 ounces (1 stick) unsalted butter
1 cup light brown sugar
1/3 cup best-quality rum
1/4 tsp. nutmeg
1 large egg
In a medium size saute pan, melt the butter. Add the sugar, rum and nutmeg and stir with a wooden spoon or heatproof spatula until the sugar dissolves and the mixture is well blended.
Remove from heat and allow to cool slightly, still in pan.
In a small bowl, beat the egg until it is very frothy. Beat the egg into the butter mixture until well combined. Place the saute pan back on the stove and cook, stirring, over medium-low heat until mixture thickens. Remove from heat and immediately pour over the pudding. |
This recipe for Breakfast Bread Pudding with Rum Sauce is from