Bajan Bread Pudding with Hot Buttered Rum Sauce Recipe
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Category: |
Category: |
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Bread Pudding |
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Ingredients: |
Ingredients: 1 loaf day-old white bread, or French bread (torn into bite-sized pieces)
3-4 cups whole milk (enough for bread to absorb, not too much though)
3 tbsp. unsalted butter, melted
3 eggs, lightly beaten
1 ¾ cup white sugar
1 cup plump raisins, soaked overnight in 1/4 cup good quality rum
2 tbsp. vanilla essence
dash sea salt
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Directions: |
Directions:Preheat oven to 350°F. Soak the bread in milk in a large mixing bowl. Press with hands until well mixed and all the milk is absorbed. In a separate bowl, beat eggs, sugar, vanilla, and sea salt together. Gently stir into the bread mixture. Gently stir the rum-soaked raisins into the mixture. Pour 3 tbsp melted butter into the bottom of a 9x13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour in the bread mix and bake at 350°F for 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins. |
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Hot Buttered Rum Sauce |
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Ingredients: |
Ingredients: 1/2 cup (1 stick) butter, melted
1 cup white sugar
1 egg yolk
1 cup whole milk
1/4 cup good quality rum
1 tsp freshly grated nutmeg
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Directions: |
Directions:In a saucepan, melt butter; add sugar, milk, and egg yolk, whisking to blend well. (Add a little hot butter sauce to egg yolk before adding to saucepan so egg will not "cook."). Stir constantly over low heat until mixture thickens. (Do not allow to simmer, or it may curdle.) Whisk in rum to taste. Remove from heat. Whisk before serving. The sauce should be soft, creamy, and smooth. Serve warm atop bread pudding and/or a scoop of luscious french vanilla ice cream, if so desired.
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Personal
Notes: |
Personal
Notes: This is a dessert that is served at the Barbados Yacht Club for a weekend lunch. We had it with Pat, Tony, Eric, and Julie Johnson and it was wonderful.
Best fresh and eaten the day it is made.
Vanilla essence is the same as vanilla extract.
This makes 8 to 10 servings but the recipe can be halved.
Mount Gay Eclipse Rum is a good choice.
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