Bread Pudding with Rum Sauce

By maredan

Ingredients

• Bread Pudding
• 2 * 2 cups (500 ml) milk
• 4 * 4 eggs, separated
• 1 * 1 cup (250 ml) brown sugar
• 1 * 1 tablespoon (15 ml) dark rum
• 1/2 * 1/2 teaspoon (2.5 ml) vanilla extract
• 5 1/2 * 5 1/2 cups (1.375 litres) stale white bread cut in small cubes
• 1/2 * 1/2 cup (125 ml) golden dried raisins
• Rum Sauce
• 1 1/2 * 1 1/2 cups (375 ml) brown sugar
• 2 * 2 teaspoons (10 ml) all-purpose flour
• 3/4 * 3/4 cup (180 ml) 35% cream
• 3/4 * 3/4 cup (180 ml) milk
• 1 * 1 tablespoon (15 ml) dark rum
• 1 * 1 teaspoon (5 ml) vanilla extract
• 1/2 * 1/2 cup (125 ml) roasted whole pecans

Details

Servings 6

Preparation

Step 1

Directions
Bread Pudding

1. Position the oven rack at the center of the oven. Preheat the oven to 350 °F (180 °C).
2. Butter an 8 in (20 cm) diameter soufflé mould that has an 8 cups (2 litres) volume and sprinkle with sugar.
3. In a bowl, mix the milk, the egg yolks, brown sugar, the rum and vanilla. Add the bread and raisins. Let the mixture impregnate for 10 minutes.
4. In another bowl, beat the egg whites until there is a formation of firm peaks.
5. Using a spatula, little by little incorporate the meringue to the bread mixture while folding carefully. Pour into the mould.
6. Bake for about 1 hour, or until the center is firm and slightly humid.
7. Serve immediately. Decorate with pecans and coat with the sauce.

Rum Sauce

1. In a sauce pan, mix the brown sugar and flour.
2. Add the cream, milk, rum and vanilla.
3. Bring to a boil while whisking constantly. Let it become lukewarm while whisking a few times.