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Dessert - Bread Pudding w/Rum Sauce


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Dessert - Bread Pudding w/Rum Sauce 0 Picture


  • 1 loaf of French Bread or 1-1/2 baguette cubed
  • 6 Cups of Heavy Cream
  • 6 Eggs
  • 1.1 /4 cups of Sugar
  • 1 cup Golden Raisons
  • 1 can Apple Pie Filling, roughly chopped
  • Cinnamon
  • Vanilla
  • Jamaican Rum Sauce
  • (This makes a lot! So you may want to half the recipe)
  • 2 lbs Unsalted Butter
  • 2 lbx Granulated Sugar
  • 1.5 Cups Appleton
  • 1 Qt heavy cream



Step 1

Preheatoven to 325

Mix the bread and raisins and place in a bowl
Mix the cream, sugar, eggs, vanilla and apples in a separate bowl
Pour cream mix over bread cubes
Allow the bread mix to soak up the cream mixture for 10 minutes before baking
Place in a buttered 11 x 7 pan
Bake the bread pudding in a water bath until it is set and firm to the touch. If the top begins to brown, cover with parchment paper
Cool and serve with the Jamaican Rum Sauce

Jamaican Rum Sauce

Melt the butter in a pan
Add the sugar and stir until it is dissolved
Add the rum and flame until fire subsides (CAREFUL POURING ALCHOHOL WHILE IT IS ON STOVE TOP)
Add the cream, stir and remove from the stove top


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