Bread pudding was a staple in my home. My mother loved to bake bread and whenever it went stale she made bread pudding using a delicious rum sauce. Sometimes she would add raisers and chopped pecans but I prefer it without.
Ingredients:
Brioche bread load
4 Eggs
3/4 cup sugar
4 cups heavy cream
2 tsp cinnamon
1 tsp vanilla
Rum Sauce:
3 tsp corn starch
1/2 cup sugar
2 cups heavy cream
3 tbsp butter
1 tsp vanilla
1 tbsp rum
Steps:
Cut the brioche bread loaf into cubes of desired size
In a separate bowl mix 4 eggs and 3/4 cup sugar.
Using a sauce pan heat 4 cups of heavy cream to a simmer.
Slowly pour the heavy cream mixture into the egg and sugar mixture and stir continuously.
Add the cinnamon and vanilla.
Pour the warm cream and sugar mixture over the brioche bread cubes and stir gently.
Place bread in a baking pan and heat at 350° for 35-40 minutes.
While the bread cooks combine cornstarch and 1/2 cup sugar and set aside.
Melt butter in a small sauce pan and add 2 cups of heavy cream. Over low heat stir in sugar and cornstarch until it thickens.
Remove from heat and add 1 tsp of vanilla and rum.
After the bread finishes baking pour rum sauce over the bread.
Did you grow up with fresh bread in the house? What did you do with it when it went stale? And do you prefer raisins and pecans?
With love from Peak Valley,
Dawn Colson
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