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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This bread pudding always gets rave reviews, and you'll get cravings for it! Don't bring it to parties, because you'll never get a bite! The rum just adds that je-ne-sais-quoi. Scotch also makes a nice substitute, but it's not quite the same. Ingredients:
1/3-1/2 loaf of day old vienna bread or 1/3-1/2 loaf french bread (any other crusty bread will do) |
3 cups milk, separated |
3 eggs |
1/2 cup sugar |
1/4 teaspoon salt |
1 teaspoon cinnamon |
1 teaspoon nutmeg |
1 teaspoon vanilla |
2 1/2 teaspoons rum |
1 tablespoon maple syrup |
raisins (optional) |
2 tablespoons brown sugar |
1 teaspoon rum |
water |
Directions:
1. Cube bread and place, crust side down, into a casserole dish.
2. Scald 1 1/2 cups milk and pour over bread.
3. Let sit 15 mins (or up to 25 if bread is really crusty/hard).
4. Preheat oven to 350 degrees F.
5. Whisk eggs with spices and salt.
6. Add sugar and whisk until dissolved.
7. Add remaining ingredients.
8. Scald remaining 1 1/2 cups milk.
9. Add milk to egg mixture in 1/2 cup increments and whisk thoroughly after each addition.
10. Pour mixture over bread.
11. Bake for 45-50 minutes, or until top browns and a fork inserted near the center comes out clean.
12. Meanwhile, mix together rum and brown sugar.
13. Add just enough water to obtain a molasses-like consistency.
14. About 7 minutes before the end of baking, spoon topping mixture on.
15. Serve warm.
16. Reheats well.
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