Bread Pudding with Rum Sauce

Recipe serves about 6 people

Whatcha Need:

For the Bread Pudding:

8-10 slices day old French bread
1 rounded teaspoon ground cinnamon
1/2 cup raisins
2 1/2 tablespoons unsalted butter, melted
5 large eggs
5/8 cup granulated sugar
1/8 teaspoon salt
2 1/4 cups whole milk
1 1/4 teaspoons pure vanilla extract

For the Rum Sauce:

1 tablespoon canola oil
2 tablespoons AP flour
1/8 teaspoon salt
2 cups whole milk or half n half
4 tablespoons unsalted butter
1/2 cup granulated sugar
1 tablespoon nutmeg
1 tablespoon pure vanilla extract
Rum to taste

Whatcha Do:

For the Bread Pudding:

  1. Cut the bread into 1-inch pieces, place in a 9”x 9” baking dish, sprinkle with cinnamon and add raisins and melted butter. Lightly toast bread mixture in 350º F oven, about 10 minutes.

    2. >li>While bread is toasting, combine eggs, sugar, salt, milk, and vanilla. Remove bread from oven and let cool for 5 minutes. Pour egg mixture over bread making sure every piece is saturated; return dish to oven and bake for 30 minutes or until set.

  2. Serve with rum sauce.

For the Rum Sauce:

  1. In a small saucepan set over medium heat, combine canola oil and flour whisking constantly to form a blond roux. Add half n half and sugar and let mixture come to a boil, stirring occasionally to prevent from burning. When thick, remove mixture from the heat and add nutmeg, vanilla and rum to taste. Let cool slightly and serve over bread pudding.

    <Recipe adapted from Louisiana Bread Pudding with Rum Sauce, Louisiana Kitchen magazine.

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