An English Treat: Bread & Butter Pudding au Rum
I'm no baker, but this is fairly easy. Enjoy!
Bread and Butter Pudding au Rum
Ingredients
1 cup sultanas, raisins or currants
1/2 cup Bacardi Gold Rum or a good quality rum
1 stick of butter, softened, plus extra, to grease
20 slices of white bread, dried out or "stale"
1 1/2 cups whole milk
1/4 pt cream
1/2 cup half-and-half
4 large eggs
2 TBS Vanilla extract
1 cup sugar
Ground cinnamon
Ground nutmeg
Directions
The night before: Place fruit in a bowl and coat with rum. Let soak overnight. Spread out bread so it can dry out. (If you don't it'll be too soggy.)
Use 2 qt baking dish (9X15). Grease with butter. Pre-heat oven at 350 degrees F.
Cut off crust of bread slices. Cut bread slices in half (cross-cut fashion). Butter each slice of bread generously and place in layers in baking dish. As one layer is finished generously scatter marinated fruit throughout and then dust with cinnamon and nutmeg until you’ve used all the bread and soaked fruit.
In a pan combine 1 cup milk, half of the vanilla, half of the cream and 3/4 cup sugar. Heat but do not boil.
In a separate bowl whisk the eggs, 1/2 cup milk, half of the cream, half of the half-and-half, half of the vanilla and 1/4 cup sugar together to combine.
Add the egg solution to the milk solution, pouring slowly as you blend. Lift the bread slices as you go so liquid can get under and around.
Pour the egg & milk liquid over the bread until all of the bread is moistened. You want to have the bread wet, but not so wet that it’s soupy. Allow to stand for 30 minutes to soak up liquid. The ideal level of custard after a few minutes is just below the top of the bread. Sprinkle with extra sugar (about a teaspoon) and bake for 50 minutes or until the bread pudding has firmed right to the center. Serve pudding warm or at room temperature.
Enjoy!
__________________
v/r,
LarryW
"Do not go gentle into that good night..."
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