Bread Pudding with Caramel Rum Sauce
Cooking Time:
1:10 (approx.)Number of Servings:
6 to 8INGREDIENTS
1/2
cup (130 ml)
golden seedless raisins
1
cup (250 ml)
granulated sugar
1
tsp (10 ml)
ground cinnamon
6
large eggs
1
lb (450 g)
loaf rustic raisin bread, cut into 1 inch (2.5 cm) cubes
1/2
cup (130 ml)
pecan halves
1
tsp (10 ml)
vanilla
1
cup (250 ml)
whipping cream
3
cup (750 ml)
whole milk
DIRECTIONS
- Lightly butter a 3 1/2 quarts (3 1/2 L) glass baking dish.
- In a large bowl, whisk eggs until blended.
- Whisk in milk, sugar, cream and vanilla, blending well.
- Stir in remaining ingredients.
- Pour into prepared baking dish.
- Cover and refrigerate for two hours for bread to fully absorb liquids.
- Preheat oven to 350 F (180 C).
- Bake pudding in the centre of the preheated oven for 1 to 1 1/4 hours until puffed and golden.
- Test to be sure pudding is baked through. Cool slightly. Pudding will settle as it sits.
- Serve warm with dollops of whipped cream and Caramel Rum Sauce drizzled over top.
