Bread Pudding with Rum Sauce
Place the raisins in a shallow dish, add the rum and cover with plastic wrap. Let marinate 3 to 4 hours or overnight.
Preheat oven to 350° F .
Butter the sides and bottom of a 9 x 13 baking pan thoroughly.
Cut the French bread into 3/4” thick slices or cubes and place in the pan.
Breads vary in denseness so use enough bread to fill the pan to the top as it will settle when the
milk mixture is added.
In a large bowl, add the eggs, sugar, cinnamon and vanilla and mix well using a wire whisk.
Add the corn syrup and hot milk and whisk until the sugar has dissolved.
Stir in the pineapple (drained).
Strain the raisins, saving the rum for the sauce and add the raisins to the mixture.
Pour the mixture over the bread and use your hands to spread the raisins and pineapple evenly
Let soak for 15 to 20 minutes or until all the liquid is absorbed.
Bake at 350°for 45 minutes.
Remove from oven and let cool for 5 minutes before serving.
Melt the butter in a small pot over a medium heat.
Immediately add the sugar and whisk well to dissolve. Allow the mixture to slightly bubble.
Add the whipping cream and whisk until the mixture is smooth.
Remove pot from heat, add the egg and whisk in well immediately to prevent the whites from
Measure 2 ounces of rum, using the leftover from the raisins and additional if necessary.
Return the pot to the stove, add the Rum and vanilla extract and whisk well.
Light the mixture with a match to burn off the alcohol (if desired). Stir until the flame dissipates.
Spoon over individual servings of warm Bread Pudding.
- 10/12 Cups 2 Day-old French Bread (16 to 20 ozs)
- 2 tbls butter, softened
- 1 qt. hot milk
- 5 large eggs
- 3 cups granulated sugar
- 1/2 cup light corn syrup
- 1 tbl Mexican vanilla
- 1/2 cup raisins
- 6 oz. dark rum
- 1/2 cup crushed pineapple, drained
- 1 1/2 tsps ground cinnamon
- 1 stick of butter
- 1 tsp pure vanilla extract
- 2 oz. whipping cream