Rum Raisin Bread Pudding
Taking old West Indian favorites, rum & raisin bread & butter custard with hot rum butter sauce and marrying them into one epic dessert. It Just screams holiday!
In a bowl, combine heavy cream, eggs, vanilla, salt, brown sugar, spices and 1/4 Cup of the dark rum. Meanwhile in a separate bowl soak the raisins in the hot water along with the remaining 1/4 cup of rum.
Next, cut the brioche rolls into cubes, coat with melted butter then submerge into the liquid mixture followed by the raisins, including the rum water. Allow the bread to soak for 15 minutes.
Finally, Butter a baking dish then pour in the bread custard and liquid spreading evenly across. Bake at 350F/150C for 30minutes or until golden brown and toothpick comes out clean.
In a saucepan, melt the butter before adding salt and brown sugar. Bring the sugar to a slight boil then turn down to simmer also putting in the cream and rum.
Continue to stir sauce until it thickens and the alcohol has cooked away. Finally to serve, pour over the bread pudding and let it soak through.
For an intense rum flavor: Soak raisins in 1/2 C of rum overnight. The raisins should absorb the rum resulting in a rich rum flavored raisin.
Ingredients
Directions
In a bowl, combine heavy cream, eggs, vanilla, salt, brown sugar, spices and 1/4 Cup of the dark rum. Meanwhile in a separate bowl soak the raisins in the hot water along with the remaining 1/4 cup of rum.
Next, cut the brioche rolls into cubes, coat with melted butter then submerge into the liquid mixture followed by the raisins, including the rum water. Allow the bread to soak for 15 minutes.
Finally, Butter a baking dish then pour in the bread custard and liquid spreading evenly across. Bake at 350F/150C for 30minutes or until golden brown and toothpick comes out clean.
In a saucepan, melt the butter before adding salt and brown sugar. Bring the sugar to a slight boil then turn down to simmer also putting in the cream and rum.
Continue to stir sauce until it thickens and the alcohol has cooked away. Finally to serve, pour over the bread pudding and let it soak through.
For an intense rum flavor: Soak raisins in 1/2 C of rum overnight. The raisins should absorb the rum resulting in a rich rum flavored raisin.
