Bread Pudding With Rum Sauce

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 cups milk
• 4 eggs, separated
• 1 cup brown sugar
• 1 tablespoon dark rum
• 1/2 teaspoon vanilla extract
• 5 1/2 cups day-old bread, cut in small cubes
• 1/2 cup golden raisin
• 1 1/2 cups brown sugar
• 2 teaspoons all-purpose flour
• 3/4 cup 35% cream
• 3/4 cup milk
• 1 tablespoon dark rum
• 1 teaspoon vanilla extract
• 1/2 cup roasted whole pecans

Recipe

• 1 position the oven rack at the center of the oven. preheat the oven to 350 °f (180 °c).
• 2 butter an 8 in (20 cm) diameter soufflé mould that has an 8 cups (2 litres) volume and sprinkle with sugar.
• 3 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.
• 4 in another bowl, beat the egg whites until there is a formation of firm peaks.
• 5 using a spatula, little by little incorporate the meringue to the bread mixture while folding carefully. pour into the mould.
• 6 bake for about 1 hour, or until the center is firm and slightly humid.
• 7 serve immediately. decorate with pecans and coat with the sauce.
• 8 rum sauce :.
• 9 in a sauce pan, mix the brown sugar and flour.
• 10 add the cream, milk, rum and vanilla.
• 11 bring to a boil while whisking constantly. let it become lukewarm while whisking a few times.