(Recipe) French Bread Pudding With Clear Rum Sauce

[Guest guest]

FRENCH BREAD PUDDING WITH CLEAR RUM SAUCE

 

1 c Sugar

8 tb (1 stick) butter, softened

5 Eggs, beaten

1 pt (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

 

Clear Rum Sauce

1 c Sugar

2 1/4 c Water

1 Cinnamon stick or

1 tsp Ground cinnamon

1 tb Unsalted butter

1/2 ts Cornstarch

1 tb Light or dark rum

 

1. Preheat oven to 350 degrees.

 

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.

 

Lori