Rum Raisin Bread Pudding

Bread Pudding ingredients:

8 cups Day-old Challah or Brioche Bread, cubed
8 Whole Eggs
6 Egg Yolks
2 cups Milk
1 Qt. Heavy Cream
1 box Sunmaid Baking Raisins
1 tsp. Ground Nutmeg
1. tsp. Salt
3 Tbsp. Cinnamon
5 cups. Sugar, divided
1/2 cup Butter

Rum Sauce ingredients:

2 cups Sugar
4 Tbsp. Butter, melted
3 1/2 cups Heavy Cream,
4 Egg Yolks
1 tsp. Salt
2 Tbsp. Cornstarch,
dissolved in
1 tsp. water
1 tsp. vanilla
1/2 cup Amber or Dark Rum

Preheat oven to 350 F degree.
Evenly toss the cubed bread with the raisins and put in a buttered 9 x 13 pan.
In a mixer bowl, beat whole eggs together with egg yolks, milk, cream, spices, salt and 3 cups if the sugar. Pour this over the bread cubes. Combine remaining 2 cups of sugar with the cinnamon, sprinkle on top of bread mixture and dot with butter.
Bake for 30-40 minutes or until lightly browned. Pudding should set 30 minutes before serving.

For Rum Sauce:
Caramelize the sugar in heavy saucepan until golden brown.
Whisk in the butter and 1 cup of the cream. Bring to a light boil and set aside.
In a bowl blend in the remaining
1 & 1/2 cups of cream, 4 egg yolks, salt and cornstarch-water mixture. Return sugar mixture to low heat and slowly incorporate the cream and egg yolk mixture. Simmer until sauce begins to thicken (approx. 10 minutes). Add the vanilla and rum and cook another 2 minutes.

9 thoughts on “Rum Raisin Bread Pudding

  1. First, I never cook on our anniversary:)
    This is a recipe I make for guests or a party since I’m the only one in my immediate family who appreciates a really good bread pudding.

    Liked by 1 person

      1. Not since moving South. Spiny Lobsters are to stringy for anything orher than lobster sliders and Maine lobsters too dear….Hmmmm, I think I know someone who could overnight ship me some Maine lobsters, hint-hintπŸ˜‰

        Liked by 1 person

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