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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 350º 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