French Bread Pudding w/Clear Rum Sauce
Source of Recipe
Internet
List of Ingredients
1 c sugar
8 T (1 stick, 1/2 c) butter, softened
5 eggs, beaten
1 pint (2 c) heavy cream
Dash of cinnamon
1 T vanilla extract
1/4 c raisins
12 slices, each 1 inch thick, of fresh or stale French Bread
Clear Rum Sauce:
1 c sugar
2 1/4 c water
1 cinnamon stick or 1 t ground cinnamon
1 T unsalted butter
1/2 t cornstarch
1 T light or dark rum
Recipe
1. Preheat oven to 350 deg F.
2. In a large bowl cream together the sugar and butter. Add eggs,
cream, cinnamon, vanilla, and raisins, mixing well. Pour into a
9-inch-square pan 1 3/4 inches deep.
3. Arrange bread slices flat in the egg mixture and let stand for 5
minutes to soak up some of the liquid. Turn bread over and let stand
for 10 minutes longer. Then push bread down so that most of it is
covered by the egg mixture. Do not break the bread.
4. Set pan in a larger pan filled with water to 1/2 inch from top.
Cover with aluminum foil. Bake for 45 to 50 minutes, uncovering
pudding for the last 10 minutes to brown the top. When done, the
custard should still be soft, not firm.
5. To make the sauce: In a medium-size saucepan combine sugar, 2 cups
water, cinnamon, and butter and bring to a boil. Stir in cornstarch
blended with remaining 1/4 c water and simmer, stirring, until the
sauce is clear. Remove from heat and add rum. Sauce will be thin.
6. To serve: Spoon the pudding onto dessert plates and pass the
sauce separately.
Note: The rum sauce is also good with fresh pineapple. Heat
pineapple "wheels" in it (do not cook, however), then serve on a
plate lightly covered with the sauce.
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