Wednesday, June 15, 2011

Get your booze on with bread pudding with rum sauce

Although summer is here, there’s still time for desert decadence. It’s not because it’s hot that we’re only supposed to eat fruits, right? This one is one of my personal favorites. If you’ve read me before, you know I’m more of a caramel type than a chocolate type. So with a sauce like this one (who can resist rum and sugar?) added to the moist bread pudding, my palate is more than satisfied!

On top of that, I have to admit that this is one of the only ways I’ll accept white bread to hit my plate. Yes, I like a healthier piece of bread for my breakfast… but still like the idea of a plain old white piece of flour once in a while. It’s just a better way to getting rid of the guilt and keep the most pleasure out of it.

Try it if you’re having friends over. It’s easy breezy to make!

Makes about 8 servings

2 cups milk
1 cup brown sugar
4 eggs, separated
1 tbsp dark rum
½ tsp vanilla extract
5 ½ cups stale white bread cut in small cubes
½ cup golden raisins

Rum Sauce
1 ½ cups brown sugar
2 tsp all purpose flour
¾ cup milk
1 tbsp dark rum
1 tsp vanilla extract

With the rack in the middle position, preheat the oven to 350˚F. Butter an 8-inch in diameter soufflé dish that has an 8 cups (2 litres) volume and sprinkle with sugar.

In a bowl, combine the milk, brown sugar, egg yolks, rum and vanilla. Add the bread and raisins. Let the mixture soak for 10 minutes.

In another bowl, beat the egg whites until firm peaks form.

With a spatula, little by little, carefully fold the meringue in the bread mixture. Pour into the prepared pan. Bake for about 1 hour.

Rum Sauce
In a saucepan, blend 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. Coat the pudding with the sauce. 

Note: Don’t be shy with the rum… I usually add a bit more than the recipe requires… just to get a better kick out of it! 

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