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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

  1. For the Pudding
    1. 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.
    2. 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.
    3. 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.
    4. 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.
  2. For the Rum Sauce
    1. 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.
    2. Serve immediately. Decorate with pecans and coat with the sauce.