RUM RAISIN BREAD PUDDING
Ingredients
  1. 3.5 c evaporated milk
  2. 1 loaf of day old bread (White bread only. Whole, not sliced. I like to use Italian, French, or Brioche)
  3. 1 stick unsalted butter (softened)
  4. 1.5 c granulated sugar
  5. 4 egg yolks, beaten
  6. 2 tsp vanilla extract
  7. Pinch of salt
  8. 1 tsp ground cinnamon
  9. 1 tsp ground nutmeg
  10. 1 c raisins
  11. 3 tablespoons rum
  12. 1 tsp rum extract
  13. RUM SAUCE
  14. 1 stick unsalted butter
  15. 1 c water
  16. 2 tablespoons all purpose flour
  17. 3/4 c granulated sugar
  18. 2 tbsp. rum
  19. 2 tsp vanilla extract
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Instructions
  1. Preheat the oven to 350 f.
  2. Generously grease a 2 quart casserole dish. Set aside.
  3. To make the pudding, heat the milk over low heat in a sauce pan until it is hot, but not boiling.
  4. Remove from the heat and add the bread pieces. Let them stand in the milk until all of the milk is absorbed.
  5. The bread should be soft, but not mushy.
  6. Add the rum to the raisins and set to the side.
  7. In a large bowl, cream together the butter and sugar.
  8. Beat in egg yolks, vanilla extract and rum extract, salt, cinnamon, and nutmeg. Mix well.
  9. Add this mixture to the bread mixture. Stir well.
  10. Gently stir in the raisins.
  11. Pour the mixture into the prepared casserole dish.
  12. Bake for 1 hour or until a toothpick inserted in the middle comes out clean. Remove from the oven.
  13. SAUCE
  14. In a sauce pan, bring the butter and water to a boil over medium heat. Add the flour and sugar whisking constantly.
  15. Whisk in the rum and vanilla extract.
  16. Cook, stirring constantly, until the mixture bubbles.
  17. Remove the sauce pan from the heat and serve hot over the warm or room temperature pudding.
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Adapted from THE SWEETS BOOK
Adapted from THE SWEETS BOOK
https://www.nestlieb.com/
May 9, 2018
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