I never like Bread Pudding (until a month ago). One of my best friends, WWW, was the total opposite. She loves it and she would zoomed right into it if it was offered in a buffet. No matter how she tried to convince me to try it, I never did.
I was full of assumptions that bread pudding was just stale bread drowned in eggs, milk, sugar and butter. Also I was particular about the 'nutrition' value it will bring to my concerning waist line and 'bye-bye' arms. Recently, I was offered to try in a pot luck session. I had to be polite so I tried. And I am sold completely! It was so delicious that I went for 2 and 3 helpings. As I was eating, I suggested to make a few tweaks to make the pudding even better.
Here's my version!
Recipe (Serve 4- 6 servings)
- 4 cups of White Bread, cut into 2 inch squares (or any shape you like)
- 1/2 cup Raisins
- 2 cups Whole milk
- 1/4 cup Unsalted Butter
- 1/2 cup Granulated sugar
- 2 Large eggs
- 1 tbsp Vanilla Essence
- 1/2 tsp Ground Nutmeg
- 1/4 tsp Cinnamon
- 2 tbsp Dark Rum
- Soak the raisins in rum for at least 30 minutes (overnight for best results). Drained. Set the rum aside.
- Preheat the oven to 350 degree Fahrenheit.
- Combine bread and raisins in a large mixing bowl.
- In a medium saucepan, combine whole milk, sugar and butter. Over medium heat, melt the butter and dissolve the sugar. Do not let the milk boil.
- Pour the milk mixture over the bread.
- Let it stand for 10 minutes.
- In a separate mixing bowl, mix other ingredients with a whisk. Stir into the bread mixture. Be gentle.
- Pour into a greased casserole or deep baking dish. Bake for 40 minute or until it is golden brown and set.
- Remove from oven. Drizzle leftover rum over the pudding.
B) Vanilla Sauce
- 1/2 cup Butter
- 1/2 cup Sugar
- 1/2 cup Brown Sugar
- 1/2 Heavy cream
- 1 tbsp Vanilla essence
- 1 tbsp Rum
- Combine all ingredients except vanilla essence and rum. Cook over medium heat and stir occasionally.
- When the mixture thicken and starts to boil, stir in vanilla essence and rum.
- To serve, spoon warm pudding into individual plates and drizzle with warm sauce.