Cinnamon Bread Pudding with Salted Chocolate Rum Sauce #CaptainsTable

Cinnamon Bread Pudding with Salted Chocolate Rum Sauce #CaptainsTable
Cinnamon Bread Pudding with Salted Chocolate Rum Sauce #CaptainsTable

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Bread Pudding:

  • 1

    Cup milk

  • 1/4

    Cup heavy cream

  • 1/4

    Cup sugar

  • 1

    Teaspoon vanilla

  • 2

    Eggs

  • 1/2

    Teaspoon cinnamon

  • 1/4

    Teaspoon salt

  • 5

    Slices of challah or other egg bread, cut into cubes

  • Bread Pudding:

  • 1

    Cup milk

  • 1/4

    Cup heavy cream

  • 1/4

    Cup sugar

  • 1

    Teaspoon vanilla

  • 2

    Eggs

  • 1/2

    Teaspoon cinnamon

  • 1/4

    Teaspoon salt

  • 5

    Slices of challah or other egg bread, cut into cubes

  • Sauce:

  • 1/2

    Cup sugar

  • 1

    Cup heavy cream

  • 4

    oz. Milk chocolate

  • Pinch of sea salt

  • Pinch of cinnamon

  • 2

    oz. Captain Morgan Spiced Rum

Directions

Finally I realized that nobody needed this non-hot wing lover to come up with another wing recipe but that every party needs a little something sweet.  I liked the idea of serving something with a warm sauce on the side because people could just help themselves to as little or as much as they liked.  And if bread pudding is not your thing, let me assure you that this sauce is really, really (really) good on ice cream.  Really.  Enjoy! Ingredients Add the milk, cream, salt and sugar to a pot and heat on a medium flame until it's barely bubbling and the sugar has dissolved.  Crack the eggs into a small bowl and temper them by slowly whisking in a tablespoon or two of the hot milk to avoid scrambling them.  Then add them to the milk pot along with the vanilla and cinnamon.  Cook on medium heat, stirring frequently, until the mixture is thick enough to coat the back of a spoon.  Do not overcook. Place the bread cubes into a baking dish (mine is about 9" x 5") and pour the cooked custard over it.  Make sure it soaks all the way through to the bottom.  Bake in a pre-heated 350 degree oven for 35 - 40 minutes or until the custard has set. Make the sauce by melting the sugar in a pot over a low to medium flame.  Do not walk away.  When the sugar has completely dissolved, remove it from the heat and add the heavy cream.  The mixture will bubble up.  Return to a low heat and stir vigorously until all lumps are gone and the sauce is a light golden brown.  Stir in the chocolate, cinnamon and sea salt.  Remove from the heat and immediately stir in the spiced rum.

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