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Saint Louis Bread Pudding with Rum Sauce Recipe

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This recipe for Saint Louis Bread Pudding with Rum Sauce is from Culinary Queen, 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:  
4-5 cups day old bread, cut or torn into 1" pieces (I use bread co's cinnamon raisin bread)
⅔ cups dried, chopped fruit (I use raisins)
5 eggs
½ cup sugar
3½ cups milk
¼ tsp nutmeg
1½ tsp vanilla
2 tbsp butter
For Sauce:
1 cup light brown sugar
½ cup unsalted butter
½ cup whipping cream
2 tbsp dark rum
¾ tsp cinnamon

Directions:
Directions:
Preheat oven to 325º and butter a two qt baking dish. Place the bread pieces in large shallow bowl and pour the milk over them, making sure that all the bread is moistened. Allow this to sit up to 1 hour (the longer you soak the bread, the more tender the pudding will be) Meanwhile, in another bowl, beat the eggs well, then add the sugar and beat again until well mixed. Add nutmeg and vanilla and mix again. Pour this mixture over the bread and milk mixture, then add the chopped fruit and toss well. Pour the pudding mixture into the baking dish, dot with butter and bake for 45-50 minutes, or until it is well set in the middle and browned on top. Serve with rum sauce and a dollop of whip cream.
For sauce: Stir brown sugar and butter in heavy saucepan over med heat until melted and smooth, about 2 min. Add cream, rum and cinnamon and bring to a simmer. Simmer until sauce thickens and is reduced to 1½ cups, about 5 min. Serve warm.

Personal Notes:
Personal Notes:
Recipe is from one of the original chefs when Panera started. Excellent!

 

 

 

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