Saturday, March 3, 2012

Bread Pudding With Rum Butter Sauce

We don't usually end up with very much bread left over around here, but I've been known to make a loaf and let it get stale just to make this recipe. As it turns out, we had some rolls left over in the freezer at the marina that they wanted gone, so it seemed the perfect time to make some. Add a lot of cream and butter and of course some rum, and you have the makings of a perfect dessert.  This recipe makes a full 9 x 13 pan big enough to share at a potluck, but you can cut it in half for an 8 x 8 or a similar size casserole dish.  This recipe is from a famous restaurant but I can't tell you which one or they'd have to shoot me :)

8 eggs
4 egg whites
2 C. milk
4 C. heavy cream
1 TBLcinnamon
1-1/2 TBL vanilla
2-1/2 C. sugar
1-1/4 pounds of bread

Rum Butter Sauce
1 pound butter
1 pound powdered sugar
2 oz spiced rum
1 tsp vanilla
5 eggs,well beaten 

Tear bread up into small pieces about 1" cubed and let sit overnight to dry or toast lightly in low oven. The best bread is a harder bread like French or Italian bread or hard rolls or something similar.  You can also use raisin or cinnamon raisin bread.

Mix eggs and whites in a pan big enough to add the bread cubes later. Beat lightly.

Mix in milk, cream, vanilla, cinnamon, and sugar.  Stir well.

Add bread to liquid mixture, stir and let soak for at least 30 minutes. Yes, it looks disgusting at this point and there really isn't any way to make it look prettier in the picture.

Pour soaked mixture into pan greased with butter.  If you have room in your oven to set this pan in another pan with a small amount of water in it, then bake it in the steam bath.  If not, you can  put a small bowl of water next to it. Whichever you use, this is best done at the dock or in a calm anchorage as spilled water can put out the flame in a propane oven. The purpose of the water is to keep the top from getting too crunchy and keeping the texture moister. Bake at 425 for 2 to 2-1/2 hours. Let cool 10 minutes before serving.

NOTE: This time is extremely tentative.  Ovens vary, and it makes a huge difference what pan you use.  If you cut the recipe in half and bake it in an 8 x 8 it will take somewhat less time.  If you cut the recipe in half and bake it in a 9 x 13 the time will be significantly shorter and the texture will be drier and crunchier.

While baking, melt butter for sauce in saucepan.  Add sugar and stir well.  Add rum and vanilla.  Stir half of hot rum mixture into beaten eggs, stirring constantly.  Return egg mixture to remaining hot rum mixture in a slow stream, stirring constantly.  Cook on low till slightly thickened but do not boil.  Spoon Rum Butter sauce over warm bread pudding and serve warm.

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