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Bread Pudding with Rum Sauce or Whiskey Vanilla Sauce
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Description
Must be made with stale french bread. It may be served with a sweet sauce or a caramel sauce, but is typically sprinkled with sugar and eaten cold.
Ingredients
- 1 loaf French Bread, Stale
- 1 pound Butter (not Margarine)
- ¼ pounds Raisins, Golden
- 3 whole Eggs, Beaten
- ¼ cups Brown Sugar
- ¼ cans Evaporated Milk
- 1-¼ cup Sugar
- 1 can Pineapple, Crushed, Small
- 3 Tablespoons Vanilla Extract
- FOR RUM SAUCE
- ¼ pounds Butter, Melted
- 1 cup Sugar
- 1 cup Flour
- ½ cups Rum, Good Quality
- FOR WHISKEY VANILLA SAUCE
- 2 teaspoons Cornstarch
- 2 Tablespoons Water
- 1-½ cup Heavy Cream
- 1 teaspoon Vanilla Extract
- ⅓ cups Bourbon
- ⅓ cups Sugar
- 1 dash Salt
Preparation
Preheat oven to 350 degrees.
Wet the bread with water, then squeeze the water out of it. Place in well-greased 4 x 10-inch baking pan.
Melt the butter and mix with all other bread pudding ingredients. Pour mixture into pan over bread.
The pudding will rise in the first hour. After an hour, remove pan from oven and stir the mixture to tighten it. Return to the oven for the second hour and half of cooking.
Bake for total of 2 ½ hours. Cool.
RUM SAUCE
Place all rum sauce ingredients in double boiler and cook for 10 minutes. Using a mixer, beat until fluffy. Pour over individual slices of the bread pudding.
WHISKEY VANILLA SAUCE
Mix together the water and cornstarch. Carefully bring the cream to a boil in a small saucepan. While boiling, slowly whisk in the water-cornstarch.
When the sauce is thickened, remove from the heat and add the vanilla, bourbon, salt, and sugar.
Set aside to cool to room temperature.
Pour over individual slices of the bread pudding.
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