Bread Pudding with Rum Sauce
Bread Pudding with Rum Sauce
Rating: (1 rated)
  • 2 cups (500 ml) milk
  • 1 cup (250 ml) brown sugar
  • 4 eggs, separated
  • 1 tablespoon (15 ml) dark rum
  • 1/2 teaspoon (2.5 ml) vanilla extract
  • 1.375 litres ( 5 1/2 tasses) stale white bread cut in small cubes
  • 125 ml (1/2 tasse) golden raisins
  • Preparation
  • With the rack in the middle position, preheat the oven to 350 °F (180 °C). Butter an 8-inch (20-cm) in diameter soufflé dish that has an 8 cups (2 litres) volume and sprinkle with sugar.
  • In a bowl, combine the milk, brown sugar, the egg yolks, the rum and vanilla. Add the bread and raisins. Let the mixture soak for 10 minutes.
  • In another bowl, beat the egg whites until firm peaks form.
  • With a spatula, little by little, carefully fold the meringue in the bread mixture. Pour into the prepared pan. Bake for about 1 hour, or until the centre is firm and slightly moist.
  • Description
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