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Pudding: Bread Pudding w/ Rum Raisin Sauce

Source of Recipe

Spice Advice


Recipe Introduction

"A truly special dessert made with left over doughnuts, topped with a rich rum sauce! Also makes a delicious brunch item that can be assembled the night before."

List of Ingredients

Bread Budding:
4 cups stale cake doughnuts, coarsely chopped into 1-inch pieces
4 cups stale bread, coarsely chopped
1/4 cup butter or margarine, melted
1 cup milk
1 cup heavy cream
4 eggs
1 cup sugar
2 teaspoons pumpkin pie spice
Rum Sauce:
1/2 cup water
1/2 cup sugar
2 tablespoons butter
1/4 cup spiced rum
1/2 cup raisins OR other dried fruits (dates, dried apricots or cranberries, etc.)
1/4 cup heavy cream



Recipe

Spray 2-quart baking dish with non-stick cooking spray.

Place doughnuts and bread in baking dish. Whisk butter, milk, cream, eggs, sugar and pumpkin pie spice in a large bowl. Pour over doughnuts and bread; let stand 15 minutes. (At this point, mixture can be covered and refrigerated up to 24 hours, if desired).

Preheat oven to 350� F.

Bake pudding for 45 minutes, or until center is set.

For rum sauce, combine water, sugar, butter, rum and raisins in a heavy saucepan. Bring to a boil over medium-high heat. Stir in cream; reduce heat and simmer for 10 minutes. Pour rum sauce over warm bread pudding.

YIELD: 12 Servings

Nutrition information per serving (1/12th of recipe): calories 417; total fat 22 g; saturated fat 11 g; cholesterol 129 mg; sodium 257 mg; total carbohydrate 48 g; dietary fiber 1 g; protein 5 g