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TINA'S BREAD PUDDING




Source of Recipe


Brick Alley Pub in Newport.


List of Ingredients




5 cups whole milk

2 cups heavy cream

2 cups sugar

8 large eggs

8 large egg yolks

2 tablespoons vanilla

1/2 teaspoon nutmeg

1/4 teaspoon salt

24 slices white bread, crusts removed

1 cup currants

Cinnamon for the top

Rum Sauce (recipe follows)

Whipped Cream



Recipe



Preheat oven to 350 degrees. Butter the bottom only of an 11-by-19-inch jelly roll pan.

Combine milk, cream, sugar, eggs, egg yolks, vanilla, nutmeg and salt in large bowl. Whisk to blend.

Spread one side of each bread slice with butter. Arrange 12 slices buttered-side-up in a single layer in the prepared jelly roll pan. Sprinkle with currants. Top with remaining bread slices buttered-side up.

Pour custard through sieve over bread slices. Sprinkle with cinnamon. Let stand for 15 minutes, occasionally pressing bread into custard.

Place pudding into a larger metal baking pan. Pour enough hot water into outside pan to come halfway up side of pudding dish. Place in pre-heated 350-degree oven and bake until pudding is set and golden brown on top, about 45 minutes.

Serve warm.

Each two pieces of layered bread makes one serving. Put on plate and pour over Rum Sauce. Then top with whipped cream.

Chef's note: Refrigerate any unused portion of pudding and sauce. To rewarm, microwave slice of pudding for 45 seconds. Then pour on the rum sauce and microwave for 30 more seconds. Add the whipped cream and serve.

RUM SAUCE

1 14-ounce bag Kraft Caramels

1 12-ounce can evaporated milk

3 ounces dark rum


Cook caramels in a saucepan over low heat with the milk and rum. As soon as the caramels melt, remove from heat. Pour over each serving of bread pudding. Then top with whipped cream.

Serves 12.