I’ll have rum with that bread pudding
Chef Bren Young shows how to make an easy recipe to eat during the holidays: bread pudding with rum sauce.
1 day-old loaf of bread, cubed
1/3 c sugar
1/2 c brown sugar
3/4 c milk
Dash of cream
1 tsp. salt
Cinnamon to taste
1/2 c “conditioned” raisins (Raisins soaked in rum for about 20 minutes)
Preheat oven to 350 degrees.
Put bread in a 9 x 13″ casserole dish sprayed with Pam. Whisk together eggs, sugars, milk, cream, vanilla and cinnamon. Pour over bread and sprinkle with cinnamon. Take a spatula and push bread down until it soaks up the egg and milk mixture. Bake in oven 45 minutes.
Take 1 stick of butter and melt in a sauce pan. Add 1/2 cup granulated sugar and 1/2 cup of regular sugar. Stir until melted and smooth. Add cream and mix thoroughly. Take off heat. Add rum to taste.
Serve pudding warm and drizzle with rum sauce.
Note: You can also use brandy or grand marnier in place of rum.