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Spicy Bread Pudding w/ Banana Rum Sauce




Source of Recipe


Whaler's Rum


List of Ingredients




or Bread Pudding:
4 cups stale white or French bread, cut into small cubes
2 cups milk
1 tsp. vegetable oil
1/2 cup sugar
1/2 cup honey
6 eggs
2 Tbsp. vanilla extract
1 cup raisins soaked in water or 1/2 cup
Whaler's Spiced Rum for at least 30 minutes
1 cup small dried fruit pieces*
2 Tbsp. baking powder
*We suggest dried papaya and yellow raisins

Recipe



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

PREHEAT OVEN TO 370 DEGREES F. Use 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 remaining pudding ingredients into the bread and milk. Pour mixture into the loaf pans. Bake pudding for 1 hour, or until fully cooked and brown on top. Let pans cool on a wire rack. Serve with Rum Sauce below. Makes 2 loaves, 12 servings.

Rum Sauce:
1 Tbsp. cornstarch
1/2 cup sugar
1 3/4 cups milk
1/3 cup Whaler's Big Island
Banana Rum (or other flavor to your taste)
4 Tbsp. unsalted butter
1/2 tsp. vanilla extract

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