Dessert Recipes
French Bread Pudding
with Clear Rum Sauce
Ingredients
Bread Pudding
- 1 cup granulated sugar
- 8 tablespoons (1 stick) butter, softened
- 5 eggs, beaten
- 1 pint (2 cups) heavy cream
- Dash of cinnamon
- 1 tablespoon vanilla extract
- 1/4 cup raisins
- 12 (1 inch thick) slices fresh or stale French bread
Clear Rum Sauce
- 1 cup granulated sugar
- 2 1/4 cups water
- 1 cinnamon stick or 1 teaspoon ground cinnamon
- 1 tablespoon unsalted butter
- 1/2 teaspoon cornstarch
- 1 tablespoon light or dark rum
Instructions
- Heat oven to 350 degrees F.
Bread Pudding
- In a large bowl cream together the sugar and butter.
- Add eggs, cream, cinnamon, vanilla extract and raisins, mixing well.
- Pour into a 9 inch square pan 1 3/4 inches deep.
- Arrange bread slices flat in the egg mixture and let stand for 5 minutes to soak up some of the liquid.
- Turn bread over and let stand for 10 minutes longer.
- Push bread down so that most of it is covered by the egg mixture. Do not break the bread.
- Set pan in a larger pan filled with water to 1/2 inch from top. Cover with aluminum foil.
- Bake for 45 to 50 minutes, uncovering pudding for the last 10 minutes to brown
the top. When done, the custard should still be soft, not firm.
Clear Rum Sauce
- In a medium size saucepan combine sugar, 2 cups water, cinnamon, and butter and bring to a boil.
- Stir in a cornstarch blended with remaining 1/4 cup water and simmer, stirring until sauce is clear.
- Remove from heat and add rum. Sauce will be thin.
To serve
- Spoon the pudding onto dessert plates and pass the sauce separately.