Brown Sugar Pudding With Hot Buttered Rum Raisins Recipes

RUM-RAISIN BREAD PUDDING WITH SPICED RUM SAUCE

Steps:

• Soak raisins in just enough rum to cover them for at least one hour, or overnight- drain before using.
• Butter 13x9x2-inch glass baking dish.
• Whisk eggs in large bowl to blend.
• Add milk, sugar, cream,vanilla, cinnamon and nutmeg; whisk to blend well.
• Stir in bread and raisins.
• Pour mixture into prepared baking dish.
• Cover and refrigerate 2 hours.
• Preheat oven to 350°F.
• Bake pudding uncovered until puffed and golden, about 1 hour 15 minutes.
• Cool slightly (pudding will fall).
• Serve warm with Spiced Rum Sauce.
• --------SPICEDRUM SAUCE --------.
• Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes.
• Add cream, rum, and cinnamon and bring to simmer.
• Simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes.
• Serve warm.
• (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before serving).
• Makes 1 1/2 cups.

BREAD PUDDING WITH RUM SAUCE

Steps:

• Position the oven rack at the center of the oven. Preheat the oven to 350 °F (180 °C).
• Butter an 8 in (20 cm) diameter soufflé mould that has an 8 cups (2 litres) volume and sprinkle with sugar.
• In a bowl, mix the milk, the egg yolks, brown sugar, the rum and vanilla. Add the bread and raisins. Let the mixture impregnate for 10 minutes.
• In another bowl, beat the egg whites until there is a formation of firm peaks.
• Using a spatula, little by little incorporate the meringue to the bread mixture while folding carefully. Pour into the mould.
• Bake for about 1 hour, or until the center is firm and slightly humid.
• Serve immediately. Decorate with pecans and coat with the sauce.
• Rum Sauce :.
• In a sauce pan, mix the brown sugar and flour.
• Add the cream, milk, rum and vanilla.
• Bring to a boil while whisking constantly. Let it become lukewarm while whisking a few times.