Do!
Rum
bread pudding

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Brown or raw sugar
Milk, butter and eggs
Vanilla and cinnamon
Raisins, apples and dark rum
and not so fresh bread
2qt - 2L baking dish

Apples are optional, they add to the flavor of the raisins.
The bread needs crust and be a little dry to soak up the mix,
two French baguettes from yesterday are perfect.

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Soak the raisins in warm water and a little rum.

3/4 cup - 120gr raisins

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Cut enough bread
to fill the baking dish

about 1in - 2cm cubes.

Dice 1 or 2 apples

about 1/4in - 0.5cm.

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Melt sugar and butter with milk on
low heat. Add vanilla and cinnamon.

Add beaten eggs, rum, raisins,
apples and bread.
Let sit 30 minutes.

3/4 cup 150gr sugar
1/4 cup 60gr butter
3 cups 7dl milk, 2-3 eggs
1 tsp vanilla, cinnamon
1 shot of rum

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Pour in baking dish.
Bake 50 min at 350F - 180C

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Making the sauce:

Melt sugar and butter in the cream on low heat. Add rum after cooling.

3/4 cup 150gr brown or raw sugar
4 Tbsp butter, 1/2 cup 1.2dl cream
1 shot of dark rum

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Tip: making it look good!

Sprinkle bread crumbs before baking.

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