Tuesday, March 24, 2009

PostHeaderIcon Just Desserts: Rum Raisin Bread Pudding

Sometimes the simplest recipes are the best...

  • 3 cups milk
  • 3 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 3/4 cup packed brown sugar
  • 3 tablespoons rum or rum extract
  • 1/2 cup raisins
  • 7 (1/2-inch) slices french or brioche bread, cubed or torn
  • 4 eggs, beaten

Preheat oven to 350°F.

In a large saucepan, add milk, butter, vanilla, cinnamon, brown sugar, rum and raisins and heat until warm. Simmer and stir until sugar dissolves.

Into a large bowl add the cubed bread and pour in the hot milk mixture. Let sit for about 30 minutes to let the bread absorbs the milk.

Add the beaten eggs to the bread and milk mixture and stir.

Pour bread pudding into a buttered 1 1/2-quart baking dish and bake for 50 minutes.


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