- 1/4 lb. (1 stick) unsalted butter, softened
- 1 cup plus 2 tablespoons sugar
- 2 (12 oz.) cans evaporated milk (3 cups)
- 3 eggs
- 2 tsp. vanilla
- 1 tsp. ground cinnamon
- 3/4 tsp. ground nutmeg
- 1/2 tsp. salt
- 1/4 tsp. cream of tarter
- 1/4 tsp. ground ginger
- 7 slices stale (preferred) white sandwich bread, toasted
- Rum Sauce:
- 1/4 cup (1/2 stick) unsalted butter
- 1/2 cup whipping cream
- 1/2 cup packed brown sugar
- pinch of salt
- 2 Tbsp dark Rum
Place the butter and sugar in a large bowl of an electric mixer and beat on medium speed until creamed, about 5 minutes, pushing sides down with a rubber spatula. Add the milk, eggs, vanilla,
cinnamon, nutmeg, salt, cream of tarter, and ginger, beating on low speed until batter is thoroughly blended, about 3 minutes, and
pushing sides down as needed.
Line the bottom of an ungreased 8 x 8 inch baking pan evenly with the toasted bread, breaking it into small pieces. Pour the mixture over the bread and let sit for about 1 hour, patting down the bread that floats up occasionally.
Bake at 450 degrees until very well browned and the mixture shakes like a bowl of jelly when the pan is gently shaken back and forth, 20 to 25 minutes. Remove from oven and let cool about 15 minutes before serving.
Melt butter in heavy medium saucepan over medium-high heat. Add cream, sugar, and salt. Bring to boil, stirring until sugar dissolves. Remove from heat. Stir in rum.
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Submitted By: Meryl
Bread Pudding with Rum Sauce