Old Fashioned Bread Pudding With Buttered Rum Sauce
You will need:
- 1 load soft French bread, torn into small pieces
- 2-1/2 cups half-and-half, divided
- 2 cups milk
- 3 eggs, lightly beaten
- 3 cups sugar, divided
- 3/4 cup chopped pecans
- 3/4 cup golden raisins
- 1 tablespoon plus 1 teaspoon pure vanilla extract
- 1-1/2 teaspoons ground cinnamon
- 3/4 cup butter, divided
- 2 tablespoons Prichard's rum
Place bread pieces in a large bowl and add 2 cups half-and-half and milk. Let mixture stand for 10 minutes. Preheat oven to 325 degrees. Stir mixture well with a wooden spoon, then add eggs, 2 cups sugar, pecans, raisins, vanilla extract and cinnamon.
Melt 1/4 cup of butter in a 13x9-inch baking pan. Tilt pan to coat evenly. Spoon bread mixture into prepared pan. Bake, uncovered for 55-60 minutes or until pudding is firm. Remove from oven and cool.
For sauce, combine remaining 1/2 cup butter, 1 cup sugar and 1/2 cup half-and-half in a heavy saucepan over medium heat. Cook, stirring until sugar dissolves. Bring to a boil and reduce heat. Allow to simmer 5 minutes, then remove from heat and cool. Add rum and stir.
To serve, cut bread pudding into squares and spoon Buttered Rum Sauce over each serving.
Pair with Cynthiana from Ocoee Winery
Yield: 15 servings