Nana's Walnut-Raisin Bread Pudding with Rum Sauce

My own recipe using using two different recipes.

Nana's Walnut-Raisin Bread Pudding with Rum Sauce
Nana's Walnut-Raisin Bread Pudding with Rum Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 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

Directions

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.

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