Bread Pudding with Rum Sauce
Ease of preparation: easy
Preparation time: 15 minutes
Cooking time: 1 hour
Serves: 6 to 8
Ingredients
- For the Pudding:
- 2 cups (500 ml) milk
- 4 eggs, separated
- 1 tbsp (15 ml) dark rum
- ½ tsp (2.5 ml) vanilla extract
- 5 ½ cups (1,375 litres) stale white bread cut in small cubes
- ½ cup (125 ml) golden dried raisins
- 1 cup (250 ml) brown sugar
- For the Rum Sauce
- 1 ½ cups (375 ml) brown sugar
- 2 tsp (10 ml) all purpose flour
- ¾ cup (180 ml) 35% cream
- ¾ cup (180 ml) milk
- 1 tbsp (15 ml) dark rum
- 1 tsp (5 ml) vanilla extract
- ½ cup (125 ml) roasted whole pecans
Method
- For the Pudding
- Position the oven rack at the center of the oven. Preheat the oven to 350 °F
(180 °C). Butter an 8 in (20 cm) diameter soufflé mould that has an 8 cups (2 litres) volume and sprinkle with sugar. - In a bowl, mix the milk, the egg yokes, the rum and vanilla. Add the bread and raisins. Let the mixture impregnate for 10 minutes.
- In an other bowl, beat the egg whites until there is a formation of soft peaks. Gradually add the brown sugar and continue to beat until there are firm peaks.
- Using a spatula, little by little incorporate the meringue to the bread mixture while folding carefully. Pour into the mould. Bake for about 1 hour, or until the center is firm and slightly humid.
- Position the oven rack at the center of the oven. Preheat the oven to 350 °F
- For the Rum Sauce
- In a sauce pan, mix the brown sugar and flour. Add the cream, milk, rum and vanilla. Bring to a boil while whisking constantly. Let it become lukewarm while whisking a few times.
- Serve immediately. Decorate with pecans and coat with the sauce.