Bread Pudding

A is turning out be quite a cook these days. He is especially good with desserts and whenever we have guests over, he always manages to steal the show with one of his creations. This is an absolutely delicious bread pudding that he made last weekend with a rum sauce that tasted just wonderful. 

Ingredients

Bourbon Sauce:

• 1/2 cup (1 stick) butter, melted
• 1 cup sugar
• 1 egg
• 1 cup good quality rum or bourbon

Bread Pudding:

• 1 loaf French bread, at least a day old, cut into 1-inch squares (about 6-7 cups)
• 1/2 liter milk
• 3 eggs, lightly beaten
• 2 cups sugar
• 2 Tbsp vanilla
• 1 cup raisins (soaked overnight in 1/4 cup rum)
• 1/2 teaspoon cinnamon
• 3 Tbsp unsalted butter, melted

Method

Rum Sauce:

In a saucepan, melt butter; add sugar and egg, whisking to blend well. Cook over low heat, stirring constantly, until mixture thickens. (Do not allow to simmer, or it may curdle.) Whisk in the rum to taste. Remove from heat. Whisk before serving. The sauce should be soft, creamy, and smooth.

Bread Pudding:

1 Preheat oven to 350°F.

2 Soak the bread in milk in a large mixing bowl. Press with hands until well mixed and all the milk is absorbed. In a separate bowl, beat eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture. Gently stir the raisins into the mixture.

3 Pour butter into the bottom of a 9x13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour in the bread mix and bake at 350°F for 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins.

Serve with the rum sauce on the side; pour on to taste. Best fresh and eaten the day it is made. Makes 8-10 servings.

Source: http://simplyrecipes.com/recipes/bread_pudding/