Bread Pudding with Rum Sauce
Bread Pudding with Rum Sauce is a tasty treat that the family will love. Blended with cinnamon, nutmeg and brown sugar, this bread pudding recipe is so easy to eat in one sitting. Drizzle on the rum sauce for a flavor you can't refuse.
Ingredients
- 1/4 pound unsalted butter, softened
- 1 cup plus 2 tablespoons sugar
- 2 can (12-ounces) evaporated milk (3 cups)
- 3 eggs
- 2 teaspoon vanilla
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon cream of tarter
- 1/4 teaspoon ground ginger
- 7 slices stale (preferred) white sandwich bread, toasted
Instructions
- Preheat oven to 450 degrees F.
- Place the butter and sugar in a large bowl of an electric mixer and beat on medium speed until creamed, about 5 minutes, pushing sides down with a rubber spatula.
- Add the milk, eggs, vanilla, cinnamon, nutmeg, salt, cream of tarter, and ginger, beating on low speed until batter is thoroughly blended, about 3 minutes, and pushing sides down as needed.
- Line the bottom of an ungreased 8 x 8 inch baking pan evenly with the toasted bread, breaking it into small pieces. Pour the mixture over the bread and let sit for about 1 hour, patting down the bread that floats up occasionally.
- Bake until very well browned and the mixture shakes like a bowl of jelly when the pan is gently shaken back and forth, 20 to 25 minutes.
- Remove from oven and let cool about 15 minutes before serving.
Rum Sauce
- Melt 1/2 stick of butter in heavy medium saucepan over medium-high heat.
- Add 1/2 cup of whipping cream, 1/2 cup sugar, and a pinch of salt. Bring to boil, stirring until sugar dissolves. Remove from heat. Stir in 2 tablespoons of dark rum.