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Bread pudding with rum sauce

 

bread-pudding
Pia Schiavo-Campo, our Guest-clacker today, is a fabulous foodie with an ardent passion for gastronomy.  She began experimenting in the kitchen about 12 years ago, and before long, this multi-cultural epicure realized she had a gift for cooking. Check out her blog athttp://foodlovela.blogspot.com/.

I dreamt of bread pudding last night. I call these dreams foodmares because when I realize that my food fantasy is not greeting me when I wake up at 3:00 a.m., I’m completely out of sorts. They’re cruel, these foodmares. But in my dream state, it’s utter bliss. My sweet tooth should really be called a sweet jaw. I’m certain I could subsist on sugar alone, though my growing mid-section is a clear indication I should probably incorporate some veggies into the high glycemic regime I call a diet.

When I’m entertaining at home, I love serving wonderful desserts. It seems that no matter how elaborate or elegant the main dish was, my guests inevitably remember dessert. And so I do my best not to disappoint them. I have several tricks up my sleeve. But the crowd favorite on a chilly evening, is Bread Pudding with Rum Sauce:

Bread Pudding with Rum Sauce

Ingredients:

  • 3 cups of whole milk
  • ¾ cup of raisins ( I like using golden raisins, but any variety will do)
  • ¼ cup of good quality dark rum
  • 1 ½ loaves of stale French bread (sometimes I use croissants) torn into bite size pieces
  • 4 eggs, beaten
  • 1 cup of evaporated milk
  • 1 ½ cups of brown sugar
  • ½ cup of melted butter
  • 2 teaspoons cinnamon
  • 1 pinch of nutmeg
  • 2 teaspoons of good vanilla extract
  • pinch of salt

Rum Sauce:

  • ½ cup of brown sugar
  • 3 tablespoons butter
  • 1 tablespoon cornstarch
  • 1 cup heavy cream
  • 3 tablespoons dark rum

Place the raisins in a bowl with the rum and let them soak for a few hours until they’ve plumped up and absorbed the liquid. Remove the raisins, but reserve the remaining rum for later. Put the bread in a large baking or casserole dish. In a large bowl, combine the milk, evaporated milk, eggs, butter, vanilla, cream, sugar, cinnamon, nutmeg and salt. Mix well with the reserved rum from the raisins and pour over the bread. Sprinkle the raisins on top and toss the mixture with your hands making sure all parts of the bread are covered by the liquid and the raisins are evenly distributed. Let it sit for about an hour until the liquid has been absorbed.

Preheat the oven to 350 degrees. Create a water bath by placing the baking dish with the bread pudding into a larger baking dish. Add water to the larger dish, about halfway up the sides. You will bake the pudding for about an hour. Sometimes a little more time is needed. You will have to see if the pudding has set. Use a toothpick and prick the pudding. If it comes out clean, it has set. Remove it from the oven and let it cool about 10 minutes before serving.

For the rum sauce, melt butter in a small saucepan over medium heat. Mix together the sugar and cornstarch, and stir into the butter. Pour in the cream, and cook stirring frequently until the mixture is just short of boiling. Continue cooking until it’s thick, stirring constantly. Remove from heat, and whisk in the rum. Serve it warm over the bread pudding. Eat your heart out!

Photo Credit: Pia Schiavo-Campo

17 Responses to “Bread pudding with rum sauce”

March 25, 2009 at 10:59 AM

I love this recipe! I am excited to try.
And I can’t wait to have some foodmares from it!

-meagan

March 27, 2009 at 2:44 PM

Growing up in New England, Bread Pudding was a staple, especially during the colder months. This recipe looks spot on! I’m Looking forward to trying.

March 25, 2009 at 11:59 AM

mmmmm…sounds delish! I’ll make my boyfriend make this. I only know how to make cereal!

March 25, 2009 at 12:52 PM

I’ve been fortunate enough to be a guest at one of the author’s dinner parties and will personally vouch for the extreme “yumminess” of all her recipes.

March 25, 2009 at 1:13 PM

sounds yummy, I’ll try it out for my next dinner party!
thanks

March 25, 2009 at 1:27 PM

Wow, this sounds/looks amazing! I will definitely try this one. I’d love to hear more from this fab foodie!

March 25, 2009 at 1:51 PM

That sounds & looks outstanding! I am going to try cooking that this weekend…

March 25, 2009 at 1:56 PM

THIS SOUNDS GREAT!!!! I LOVE BREAD PUDDING!!! This receipe sounds delicious! I’m going out now to buy all the ingredients!

March 25, 2009 at 3:02 PM

This recipe sounds delicious. Bread pudding has always been a dessert staple in my family. The rum sauce is a great addition to a delectable dish. I’m going to have to try this soon…very soon. I love to see more recipes like this.

March 25, 2009 at 3:44 PM

This looks absolutely yummy!! I will makes some for my sistah friends in Los Angeles. ; ))

March 25, 2009 at 3:50 PM

can’t wait to try this recipe…sounds tres fabu. i’m going to surprise my kids at home…they love bread pudding!

March 25, 2009 at 4:03 PM

Man that sounds good. gonna try to make it.

March 25, 2009 at 5:33 PM

Phewww, good to know that I’m not the only one having “Foodmares”. This recipe is what I was WAITING FOR!!!! Can’t wait to try this and pass along to my friends and family.

March 25, 2009 at 6:35 PM

Question for the blogger. Since you recommend a water bath, what size pans are you using? How many servings does this recipe make? Thanks.

March 27, 2009 at 1:49 AM

Hi Chantel. This recipe will serve 6 very hungry people or 8 moderately hungry people. The size of the pan for the bread pudding should be about 9 x 12, and the pan for the water bath should be just big enough to hold the other one, so that they are not touching sides. I hope that helps!

~Pia

March 27, 2009 at 5:44 PM

Thanks very much. That’s helps. I look forward to trying this recipe soon.

March 27, 2009 at 12:47 AM

uh, yes please.

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