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Cherry Bread Pudding with Rum Sauce



Bread Pudding

  • 2 egg whites
  • 2 cups milk
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup crushed walnuts, to taste
  • 2 cups stale French bread, broken into 1/2-inch pieces
  • 1 cup water packed tart red cherries, pitted and drained
  • 1 teaspoon vanilla extract
  • 2 tablespoons raisins

Rum Sauce

  • 1/2 cup milk
  • 1 teaspoon cornstarch
  • 2 tablespoons rum extract
  • 1/4 cup granulated sugar
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  1. Heat oven to 350 degrees F.
  2. Beat the egg white with the milk, sugar and cinnamon.
  3. Add the bread to the liquid mixture to soak for 1 minute.
  4. Add the remaining ingredients except the sauce and pour into a small baking dish.
  5. Bake for 30 minutes, or until a knife inserted in the center comes out clean.
  6. In a saucepan, blend the cornstarch with the milk. Heat, stirring gently until it thickens.
  7. Add the rum extract and sugar.
  8. To Serve: Spoon the hot Bread Pudding into custard cups or onto dessert plates, top with the Rum Sauce, and enjoy!

Posted by kdipaolo at Recipe Goldmine May 13, 2001.


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