I call this “Nicole’s” bread pudding because this is my version of my Mother’s “proper” bread and butter pudding that she made when I was growing up in Montserrat. Every time I make it, a discussion opens up at the table about which is better. As you can imagine, the talk is all in good fun. 🙂
- 1 Loaf bread, cut into 1/2 inch cubes
- ½ Cup butter, melted
- 2 Cups milk
- 3 Eggs
- ½ Cup sugar
- A pinch of salt
- 1 Teaspoon vanilla
- ½ Cup rum soaked raisins (Soak for a week in a dark rum before you make the pudding)
Preheat the oven to 350 F, and butter a soufflé dish and set it aside. In a large bowl toss the bread cubes with the melted butter. Next, in a small bowl make a custard by combining the milk, sugar, salt, eggs and vanilla. Mix until the sugar has melted and then pour the custard over the bread and let it stand for half an hour to allow the bread time to absorb the custard. Pour into the buttered soufflé dish.
Set the soufflé dish in a roasting pan and pour 1 inch of hot water into the roasting pan making a water bath. Bake for 45 minutes until the pudding is set but the center is slightly wobbly. Remove from the water bath and cool on a wire rack. Serve warm with vanilla ice cream or butter rum sauce.
The Butter Rum Sauce…
The Butter Rum Sauce adds an extra kick of flavour to the bread pudding that you shouldn’t pass up. This recipe is quite simple, but very good. For the dark rum, you can select Antigua’s English Harbour 5 Year Old Rum which can be found in the US, Canada, and the UK. If you can’t get our rum, then try a standard Mt. Gay.
- ½ Cup brown Sugar
- ½ Cup heavy cream
- ½ Cup dark rum
- 2 Tablespoons butter
In a small heavy saucepan using medium heat, then stir the brown sugar and the heavy cream until the sugar has melted.
Finally, pour in the rum and simmer, stirring until the sauce is reduced and has become smooth and thick. Gradually stir in the butter until it has melted and the sauce is emulsified.
Let your taste buds have fun!
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