for family meals :
Bread Pudding with Rum Sauce
is one of the recipes that has been provided
by Shirley Cline from San Fransisco. (You can
contact Shirley by emailing her - click here).
can (14 1/2-15 oz) canned pumpkin purée
3/4 cup golden raisins
4 large whole eggs
1 cup granulated sugar
1/2 tsp. salt
4 cups milk
2 1/2 tsp. pure vanilla extract
2 Tblsp.. butter, melted, plus more for dish
2 tsp. light brown sugar
5 - 6 cups day old brioche (eggy type bread)
1/2 cup heavy cream
3 Tblsp. confectioners' sugar
5 large egg yolks
1/4 cup dark rum, or more to taste
oven to 350º. Place raisins in a small
bowl and cover with hot water. Let soak until
plump. Drain and set aside.
a large bowl, whisk together 4 whole eggs,
sugar, pumpkin and salt. Whisk in 2 1/2 cups
milk and 1 1/2 teaspoons vanilla extract.
a 9 inch, 1 1/2 quart ceramic baking dish
with sides that are at least 1 1/2 inches
high. Sprinkle bottom of dish with brown sugar;
arrange half the brioche cubes in a layer
on top. Sprinkle with half the reserved raisins.
Repeat with remaining brioche and raisins.
the milk and egg mixture over the bread, making
sure to soak every piece. Transfer baking
dish to the oven, and bake until the custard
sets and the bread pudding becomes a rich,
golden color, 50 - 60 minutes. If bread becomes
too brown before filling is set, loosely cover
top of pudding with aluminum foil. Allow to
cool slightly before serving.
prepare the rum sauce:
remaining 1 1/2 cups milk, the heavy cream,
and confectioners sugar in a saucepan;
place over medium heat, and heat just until
bubbles form around the edges. Remove from
an ice-water bath, and set aside. In a medium
bowl, whisk egg yolks with remaining teaspoon
vanilla. Slowly beat 1/4 cup of the hot milk
mixture into yolks, then slowly whisk yolk
mixture back into saucepan with remaining
milk mixture. Cook over low heat, stirring
constantly, until mixture is thick enough
to coat the back of a spoon, about 1 minute.
the mixture into a bowl set in the ice water
bath. Stir in rum and remaining 2 tablespoons
butter; stir until combined. Let stand until
mixture is chilled. Serve bread pudding warm
or at room temperature, with the rum sauce
on the side.
10 - 12