The F.U.N. Place Recipe Box Archives
French Bread Pudding w/Rum Sauce
Clear Rum Sauce
- 1 c Sugar
- 8 tb (1 stick) butter, softened
- 5 Eggs, beaten
- 1 pint (2 cups) heavy cream
- Dash of cinnamon
- 1 tb Vanilla extract
- 1/4 c Raisins
- 12 Slices, each 1 inch thick, fresh or stale French bread
1. Preheat oven to 350 degrees.
- 1 c Sugar
- 2 1/4 c Water
- 1 Cinnamon stick or 1 tsp Ground cinnamon
- 1 tb Unsalted butter
- 1/2 tsp Cornstarch
- 1 tb Light or dark rum
2. In a large bowl cream together the sugar and butter. Add eggs, cream, cinnamon, vanilla, and raisins, mixing well. Pour into a 9-inch- square pan l 3/4 inches deep.
3. Arrange bread slices flat in the egg mixture and let stand for 5 minutes to soak up some of the liquid. Turn bread over and let stand for 10 minutes longer. Then push bread down so that most of it is covered by the egg mixture. Do not break the bread.
4. Set pan in a larger pan filled with water to 1/2 inch from top. Cover with aluminum foil. Bake for 45 to 50 minutes. uncovering pudding for the last 10 minutes to brown the top. When done. the custard should still be soft, not firm.
5. To make the sauce: In a medium-size saucepan combine sugar, 2 cups water, cinnamon, and butter and bring to a boil. Stir in cornstarch blended with remaining 1/4 cup water and simmer. stirring, until sauce is clear. Remove from heat and add rum. Sauce will be thin.
6. To serve: Spoon the pudding onto dessert plates and pass the sauce separately.
Note: The rum sauce is also good with fresh pineapple. Heat pineapple "wheels" in it (do not cook. however), then serve on a plate lightly covered with the sauce.
Posted by Homebound on September 29, 1998
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