Bread pudding was once considered a poor man’s dessert. It is made from scraps of stale bread soaked in a custard of milk and eggs and baked until a thick pudding-like consistency is accomplished. The first bread puddings were soaked in water and spices to sweeten it. Today’s bread puddings have come a long way. The thick, rich custards of today’s variety replace the bland water of the original bread puddings. Raisins are often added along with other dried fruits to create an extra special dessert. With all of the improvements made to the original dessert, bread pudding is often considered a culinary treat that many upscale restaurants serve as a specialty dessert.
This bread pudding is so easy and delicious, you will surely add it to your arsenal of favorite dessert recipes. It makes quite a bit so it is a great dessert to serve at a large dinner party. Make sure the bread is a few days stale and thoroughly soaked before baking. If the bread is too fresh, it will be more like mush instead of cake-like. Pour the rum sauce on top while it is still hot so it can soak into the bread pudding and be even more decadent! Enjoy!
4 c scalded milk
8 thick slices of stale French bread, diced into cubes
1 tbsp butter
1 1/2 c sugar
1/4 tsp salt
4 eggs, beaten
1 tsp vanilla
2 egg yolks
1/2 stick of butter
1/3 c dark rum
1 c powdered sugar
1. Soak bread in scalded milk for several minutes. Reserve milk in separate bowl and transfer bread to a greased pan.
2. Add the butter, eggs, sugar and vanilla to the reserved hot milk and mix until well combined.
3. Slowly pour mixture over bread and bake at 350 for 1 hour.
For the rum sauce:
1. In a saucepan, add butter, powdered sugar and rum.
2. Stir until melted and slowly add egg yolks.
3. Cook until thick and pour over cooked bread pudding.