BREAD PUDDING WITH RUM
This bread pudding always gets rave reviews, and you'll get cravings for it! Don't bring it to parties, because you'll never get a bite! The rum just adds that je-ne-sais-quoi. Scotch also makes a nice substitute, but it's not quite the same.
Provided by food girl
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Cube bread and place, crust side down, into a casserole dish.
- Scald 1 1/2 cups milk and pour over bread.
- Let sit 15 mins (or up to 25 if bread is really crusty/hard).
- Preheat oven to 350 degrees F.
- Whisk eggs with spices and salt.
- Add sugar and whisk until dissolved.
- Add remaining ingredients.
- Scald remaining 1 1/2 cups milk.
- Add milk to egg mixture in 1/2 cup increments and whisk thoroughly after each addition.
- Pour mixture over bread.
- Bake for 45-50 minutes, or until top browns and a fork inserted near the center comes out clean.
- Meanwhile, mix together rum and brown sugar.
- Add just enough water to obtain a molasses-like consistency.
- About 7 minutes before the end of baking, spoon topping mixture on.
- Serve warm.
- Reheats well.
Nutrition Facts : Calories 399.1, Fat 9.1, SaturatedFat 4.1, Cholesterol 122.8, Sodium 599.6, Carbohydrate 64.4, Fiber 2.3, Sugar 23.6, Protein 13.1
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