Bread Pudding With Rum Sauce

"Taken on Food Network Canada, from Ricardo."
 
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photo by Annacia photo by Annacia
photo by Annacia
photo by Victoria Murdoch-Je photo by Victoria Murdoch-Je
photo by Outta Here photo by Outta Here
photo by Outta Here photo by Outta Here
photo by katew photo by katew
Ready In:
1hr 15mins
Ingredients:
14
Serves:
6
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ingredients

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directions

  • Position the oven rack at the center of the oven. Preheat the oven to 350 °F (180 °C).
  • Butter an 8 in (20 cm) diameter soufflé mould that has an 8 cups (2 litres) volume and sprinkle with sugar.
  • In a bowl, mix the milk, the egg yolks, brown sugar, the rum and vanilla. Add the bread and raisins. Let the mixture impregnate for 10 minutes.
  • In another bowl, beat the egg whites until there is a formation of firm peaks.
  • Using a spatula, little by little incorporate the meringue to the bread mixture while folding carefully. Pour into the mould.
  • Bake for about 1 hour, or until the center is firm and slightly humid.
  • Serve immediately. Decorate with pecans and coat with the sauce.
  • Rum Sauce :.
  • In a sauce pan, mix the brown sugar and flour.
  • Add the cream, milk, rum and vanilla.
  • Bring to a boil while whisking constantly. Let it become lukewarm while whisking a few times.

Questions & Replies

  1. Can I make this recipe using individual ramkins
     
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Reviews

  1. Absolutely fantastic!
     
    • Review photo by Victoria Murdoch-Je
  2. i love it!!!
     
  3. I was looking for a sauce for bread pudding that doesn't include butter. So many of the sauces call for butter and I didn't want a greasy, oily sauce. This one fit the bill. It had the perfect amount of sweetness and the rum was delicious in it. Next time I will try this bread pudding recipe instead of just the sauce.
     
  4. Delicious! The rum sauce was a special treat (and quite good), but I am going to make the pudding again and skip the extra calories of the sauce :) . I like that this is like a souffle. Made for ZWT 9.
     
  5. Just delicious !! Brilliantly easy to do - I even left a child to get it out of the oven ! I did not make the sauce as I had added a leftover bowl of diced apple to the mix and my kids - although big - are not fans of rum flavouring. I also added loads of sultanas and cinnamon - heavy handed as usual !!
     
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Tweaks

  1. Top notch bread pudding. I skipped the raisins and replaced the ask for amount of sugar with 1/3 the amount of Splenda Brown Sugar in the pudding and it was sweet enough. I made 4 servings and for the sauce I used 2 Tbsp of Splenda Brown Sugar (which was quite enough) in place of the ask for 1 cup! The rum was Malibu and it was YUMM. Also I used fat free evap milk for the cream. My lightened version is a true treat so I'm sure that the full fat recipe would be heavenly. I would still cut way back on the sugar if I had no restrictions however.
     

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