Nana's Walnut-Raisin Bread Pudding with Rum Sauce
My own recipe using using two different recipes.
- 2 cups granulate sugar
- 5 large beaten eggs
- 2 cups milk
- 2 teaspoons pure vanilla extract
- 3 cups cubed Italian bread, allow to stale overnight in a bowl
- (I usually use Martha Harps dinner rolls)
- 3 tablespoons butter (softened)
- 1 teaspoon cinnamom
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup walnuts
- 1/2 cup raisins
- FOR SAUCE
- 1 cup confectioners' sugar
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1 tablespoon dark rum
1. Preheat oven to 350 degrees, with rack set in lower third of oven. Butter a shallow 2' quart baking dish, set aside.
2. In a large bowl, whisk together eggs, butter, vanilla, salt, cinnamon, nutmeg, and sugar until combined, whisk in milk. Add bread, nuts and raisins; toss gently to combine. Set aside to let bread absorb liquid, about 10 minutes, stirring occasionally.
3. Transfer mixture to prepared baking dish; sprinkle with tablespoon of sugar. Bake until a toothpick inserted in center of bread pudding comes out clean, 50 to 60 minutes. Let cool 10 minutes before serving.
4. For sauce: Combine the confectionrs' sugar, cream and butter in a saucepan. Bring to boil over miedium heat, stirring constantly. Remove from heat. Stir in rum. Serve over each individual serving of pudding.