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Aruban Bread Pudding with Rum Sauce




Source of Recipe


Source: Burt Wolf's Menu Cookbook


List of Ingredients




For Bread Pudding:

4 cups small stale white bread pieces

2 cups milk

1 teaspoon vegetable oil

1/2 cup sugar

1/2 cup honey

6 eggs

2 tablespoons vanilla extract

1 cup raisins soaked in water or 1/2 cup rum for at least 30 minutes

1 cup small dried fruit pieces

2 tablespoons baking powder


For Rum Sauce:

1 tablespoon cornstarch

1/2 cup sugar

1 3/4 cups milk

1/3 cup rum

4 tablespoons unsalted butter

1/2 teaspoon vanilla extract



Recipe



TO MAKE BREAD PUDDING: In a mixing bowl, combine the bread and the milk, mash them together with the back of a fork, and let the mixture soak for at least 1 hour.


Preheat the oven to 350 degrees F. Use the oil to coat the insides of 2 loaf pans that will hold all the pudding batter. The batter will have a total volume of about 9 cups.


Mix the remaining pudding ingredients into the bread and milk. Pour the mixture into the loaf pans.


Bake the puddings for 1 hour, or until fully cooked and brown on top. Let the pans cool on a wire rack.


TO MAKE RUM SAUCE: In a heavy saucepan over medium heat, mix the cornstarch and the sugar together and gradually add in the milk and rum. Stir constantly until the mixture almost boils. Reduce the heat and simmer uncovered for 3 minutes, stirring occasionally. Add the butter and vanilla. Pour some of the warm sauce onto a serving dish and place a slice of the pudding on top.