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Bread Pudding: Big Bucks Bread Pudding with Hard Sauce

Source of Recipe

Diane Mott Davidson


List of Ingredients

5 tablespoons unsalted butter, softened
1/2 cup raw sugar OR granulated sugar
2 eggs
1 cup milk
1/2 cup whipping cream
1/4 teaspoon ground nutmeg
1 teaspoon vanilla
8 slices white bread, torn up
1/3 cup raisins

HARD SAUCE:
5 tablespoons unsalted butter, softened
1/4 cup whipping cream
2 cups pwodered sugar, sifted
1/4 teaspoon rum extract


Recipe

Butter a 12 cup nonstick muffin tin. Preheat oven to 325ºF. Cream the butter until fluffy. Add the sugar and beat until well combined. Beat in the eggs, then beat in the milk and cream. Stir in the nutmeg and vanilla. Thoroughly stir in the bread pieces (the mixture will look like mush). Stir in raisins.

Using a 1/3 cup measure, ladle out a full scoop of batter into each muffin cup. Bake for 15 minutes. Remove from the oven and, using a nonstick coated spoon, quickly stir each cup of half-risen batter to break up the crust on the sides. Return to the oven for an additional 15-20 minutes or until the puddings are set and browned. Quickly unmold the puddings on a wire rack and set upright like cupcakes to cool slightly. The puddings can be served hot, warm or at room temperature. Top each pudding with a scoop of hard sauce.

For sauce, beat togethr the butter and whipping cream until thoroughly combined. Add the powdered sugar slowly and beat until well blended. Stir in the rum extract. If the mixture is too stiff, add a little more cream. To serve with bread puddings, chill the mixture until it is easily scooped out. Using a small ice cream scoop, measure out even scoops of the chilled sauce onto a plate covered with wax paper. Cover with plastic wrap and refrigerate the scoops until ready to serve. Leftover sauce can be thinned with cream and used to frost cookies or cake.