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Bread Pudding with Rum Sauce


    Bread Pudding:
    · 1 cup whole milk
    · 1/2 cup raisins
    · 1/2 cup packed light brown sugar
    · 1/3 cup granulated sugar
    · 1¼ teaspoons vanilla extract
    · 1/2 teaspoon ground cinnamon
    · 1 (12-ounce) can evaporated milk
    · 3 large egg whites
    · 1 large egg
    · 10 cups of ½ inch cubed white bread

    Rum Sauce:
    · 1 cup whole milk
    · 1 tablespoon cornstarch
    · 1/2 cup granulated sugar
    · 2 tablespoons butter
    · 3 tablespoons white rum


1. To prepare the pudding, combine the milk, raisins, brown sugar, granulated sugar, vanilla extract, cinnamon, evaporated milk, egg whites and egg in a large mixing bowl, and stir well with a whisk. Add bread cubes, and toss gently. Cover bread mixture, and chill 1 hour.

2. Preheat oven to 350°.  Spoon the bread mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake bread mixture at 350° for 45 minutes or until set.

3. To prepare the sauce, combine milk and cornstarch in a small bowl. Combine 1/2 cup granulated sugar and butter in a medium saucepan over medium heat. Add the milk mixture, and bring to a boil. Cook mixture until thick (for about 4 minutes), stirring constantly. Remove from heat, and stir in the rum.

4. Spoon rum sauce over pudding when ready to eat.

Recipe and photo courtesy of Caribbean Shopping Channel



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