Bread Pudding With Rum Sauce
Taken on Food Network Canada, from Ricardo.
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INGREDIENTS
Nutrition- 2cups milk
- 4
- 1cup brown sugar
- 1tablespoon dark rum
- 1⁄2teaspoon vanilla extract
- 5 1⁄2cups day-old white bread, cut in small cubes
- 1⁄2cup golden raisin
Rum Sauce
- 1 1⁄2cups brown sugar
- 2teaspoons all-purpose flour
- 3⁄4cup 35% cream
- 3⁄4cup milk
- 1tablespoon dark rum
- 1teaspoon vanilla extract
- 1⁄2cup roasted whole pecans
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DIRECTIONS
- Position the oven rack at the center of the oven. Preheat the oven to 350 °F (180 °C).
- Butter an 8 in (20 cm) diameter soufflé mould that has an 8 cups (2 litres) volume and sprinkle with sugar.
- In a bowl, mix the milk, the egg yolks, brown sugar, the rum and vanilla. Add the bread and raisins. Let the mixture impregnate for 10 minutes.
- In another bowl, beat the egg whites until there is a formation of firm peaks.
- Using a spatula, little by little incorporate the meringue to the bread mixture while folding carefully. Pour into the mould.
- Bake for about 1 hour, or until the center is firm and slightly humid.
- Serve immediately. Decorate with pecans and coat with the sauce.
- Rum Sauce :.
- In a sauce pan, mix the brown sugar and flour.
- Add the cream, milk, rum and vanilla.
- Bring to a boil while whisking constantly. Let it become lukewarm while whisking a few times.
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