Bread pudding is one of those desserts that can be done really well or really bad. The sauce you use on a bread pudding makes a huge difference. This rum sauce will be a perfect topping to this bread pudding recipe or for your own bread pudding recipe even. For those that do not like raisins, just leave them out if you like.
If you have never made a bread pudding before they are actually pretty easy to make. The recipe below from the Caribbean Shopping Channel says to mix the ingredients in a bowl first and then let it sit, but I usually just put the bread in the baking dish and pour the mixture over the top and let it sit right in that dish before baking it. It saves a step and a bowl.
1 cup whole milk
1/2 cup raisins
1/2 cup packed light brown sugar
1/3 cup granulated sugar
1 1/4 teaspoon vanilla extract
12oz evaporated milk
3 large egg whites
1 large egg
10 cups 1/2″ cubed white bread
1 cup whole milk
1 tablespoon cornstarch
1/2 cup granulated sugar
2 tablespoons butter
3 tablespoons white rum
To prepare the pudding, combine the milk, raisins, brown sugar, granulated sugar, vanilla extract, cinnamon, evaporated milk, egg whites and egg in a large mixing bowl, and stir well with a whisk. Add bread cubes, and toss gently. Cover bread mixture, and chill 1 hour.
Preheat oven to 350°. Spoon the bread mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake bread mixture at 350° for 45 minutes or until set.
To prepare the sauce, combine milk and cornstarch in a small bowl. Combine 1/2 cup granulated sugar and butter in a medium saucepan over medium heat. Add the milk mixture, and bring to a boil. Cook mixture until thick (for about 4 minutes), stirring constantly. Remove from heat, and stir in the rum.
Spoon rum sauce over pudding when ready to eat.