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.

Recipe

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

Sauce

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

Method

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.

Submit your recipe for any meal, we would love to post and share it with out community, of course we will give you full credit, email us at mybajancooking@gmail.com.

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