Bread Pudding & Rum Sauce

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I love bread pudding, and this recipe is one that I have fine tuned over time to a great tasting pastry.


Bread Pudding

1 cup whole milk
1/2 cup raisins
1/2 cup cherries===chopped
1/2 cup packed light brown sugar
1/3 cup granulated sugar
1.25 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
12oz evaporated milk
3 Large egg whites
1 Large egg
10 cups 1/2″ cubed white bread


1 cup whole milk
1 tablespoon cornstarch
1/2 cup granulated sugar
2 tablespoons butter
3 tablespoons white rum


Bread Pudding

To prepare the pudding, combine the milk, raisins, cherries,brown sugar, granulated sugar, vanilla extract, cinnamon, evaporated milk, egg whites and egg in a large mixing bowl, and stir well with a whisk.

Add bread cubes, and toss gently. Cover bread mixture, and chill 1 hour.

Preheat oven to 350°. Spoon the bread mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake bread mixture at 350° for 45 minutes or until set.

Rum Sauce

To prepare the sauce, combine milk and cornstarch in a small bowl. Combine 1/2 cup granulated sugar and butter in a medium saucepan over medium heat.

Add the milk mixture, and bring to a boil. Cook mixture until thick (for about 4 minutes), stirring constantly. Remove from heat, and stir in the rum.

Spoon rum sauce over pudding when ready to eat.

Recipe Submitted by Good Old Bajan Cooking Group.

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