{"id":8,"date":"2009-10-20T19:20:28","date_gmt":"2009-10-21T02:20:28","guid":{"rendered":"http:\/\/www.cookingwithcandra.com\/blog\/?p=8"},"modified":"2012-03-23T12:40:33","modified_gmt":"2012-03-23T19:40:33","slug":"old-fashioned-bread-pudding-with-rum-butter-sauce","status":"publish","type":"post","link":"https:\/\/www.cookingwithcandra.com\/blog\/2009\/10\/20\/old-fashioned-bread-pudding-with-rum-butter-sauce\/","title":{"rendered":"Old Fashioned Bread Pudding with Rum Butter or Brown Sugar Sauce"},"content":{"rendered":"
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This is an old fashion recipe, I’ve had a request for. The aroma reminds me of the old wood stove and days gone by. It’s a great way to use up your day or two old bread to make a delicious dessert. The recipe for a basic brown sugar sauce is really awesome. Feel free to add a little rum, whiskey or brandy, if you want to step it up a notch.<\/p>\n

Directions (Bread Pudding):<\/h2>\n

Yield: 4 servings<\/span><\/p>\n

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  1. Toss bread cubes in a bowl with cinnamon and raisins, then put in a buttered casserole dish (or casserole dish sprayed with Pam).<\/li>\n
  2. In a mixing bowl, beat eggs, add sugar, beat again.<\/li>\n
  3. Add milk and vanilla. Poor over bread cubes. Make sure there is enough liquid to cover the bread cubes. If not, you can add another egg along with 1-2 cups of milk.<\/li>\n
  4. Bake in a preheated 350°F oven for approx. one hour or until set in the center. Remove from oven. Serve warm with your favorite sauce.<\/li>\n<\/ol>\n

    Candra’s Notes:<\/p>\n

    It’s very easy to increase or decrease the portion size of this recipe. Just use a ratio of 1 egg and 1\/4 cup of sugar to every 2 cups of milk. Pick the size casserole dish you want to use. Cut up enough bread cubes to fill it and away you go.<\/p>\n

    Directions (Sauce):<\/h2>\n

    Yield: 1 and 1\/4 cups<\/span><\/p>\n

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    1. In a saucepan, melt butter or margarine.<\/li>\n
    2. Blend in a mixture of the flour, brown sugar and a pinch of salt.<\/li>\n
    3. Gradually stir in the water or substituted Whiskey, Rum or Brandy.<\/li>\n
    4. Cook, stirring constantly, until thickened.<\/li>\n
    5. Remove from heat and stir in vanilla.<\/li>\n<\/ol>\n

      Now you’re ready to enjoy this delicious home style dessert. Serve the sauce warm on top of the steamed or baked bread pudding and see if you can resist a second serving.<\/p>\n

      Candra’s Notes:<\/p>\n

      This sauce will thicken quite a bit after it is refrigerated, so add water as required to reach desired consistency when reheating.<\/p>\n<\/div>\n

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      Ingredients (Bread Pudding):<\/h2>\n
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      • 4 slices of White Bread, cut into cubes<\/li>\n
      • 2 large Eggs, slightly beaten<\/li>\n
      • 1\/2 cup of Sugar<\/li>\n
      • 1 quart (4 cups) of Milk<\/li>\n
      • 1 tsp of Vanilla<\/li>\n
      • a pinch of Salt<\/li>\n
      • to taste, Nutmeg and\/or Cinnamon<\/li>\n
      • 1 cup of Raisins (optional)<\/li>\n<\/ul>\n

        Ingredients (Sauce):<\/h2>\n
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        • 2 tbsp of Butter or Margarine<\/li>\n
        • 2 tbsp of All-purpose Flour<\/li>\n
        • 1\/2 cup of Brown Sugar<\/li>\n
        • 1 Pinch of Salt<\/li>\n
        • 1 cup of Water or Whiskey\/Rum\/Brandy<\/li>\n
        • 1 tsp of Vanilla<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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