Wednesday, August 28, 2013

Bread Pudding With Rum Sauce Recipe!

Makes 6 servings

2 cups milk
4 eggs, separated
1 cup brown sugar
1 tablespoon dark rum
1/2 teaspoon vanilla extract
5 1/2 cups day-old white bread, cut in small cubes
1/2 cup golden raisin

Rum Sauce

1 1/2 cups brown sugar
2 teaspoons all-purpose flour
3/4 cup 35% cream
3/4 cup milk
1 tablespoon dark rum
1 teaspoon vanilla extract
1/2 cup roasted whole pecans


1 Position the oven rack at the center of the oven. Preheat the oven to 350 °F (180 °C).
2 Butter an 8 in (20 cm) diameter soufflé mould that has an 8 cups (2 litres) volume and sprinkle with sugar.
3 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.
4 In another bowl, beat the egg whites until there is a formation of firm peaks.
5 Using a spatula, little by little incorporate the meringue to the bread mixture while folding carefully. Pour into the mould.
6 Bake for about 1 hour, or until the center is firm and slightly humid.
7 Serve immediately. Decorate with pecans and coat with the sauce.
8 Rum Sauce :.
9 In a sauce pan, mix the brown sugar and flour.
10 Add the cream, milk, rum and vanilla.
11 Bring to a boil while whisking constantly. Let it become lukewarm while whisking a few times.


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