Bread Pudding with Old Rum Sauce

December 31st, 2013 by r.daswani

What great way to use your leftover stale French baguettes. The crowning glory is, of course, the Rum sauce.

DSCF9784

Serves – 8
The Pudding:
300g French bread/baguette, at least 2 days old, diced
1 liter full cream milk
3 eggs, lightly beaten
2 cups sugar
2 tbsp vanilla
100g coconut flakes
¼ tsp allspice
½ tsp cinnamon
1/8 tsp grated nutmeg
2 tbsp unsalted butter, melted.
Old Rum Sauce:
1/2 cup butter, melted
1 cup sugar
1 egg
1 cup of good 5 years old Mauritian rum

The Pudding:
Preheat oven to 180 C.
Mix all ingredients together in a large mixing bowl, mixture should be very moist but not soupy.

Pour pudding mix into a well buttered Teflon mold, and bake for 45 minutes at 180oC, until set.

Pudding is done when edges start getting a bit brown and pulls away from the edge of the mold. Pudding can also make in individual ramekins.

Serve warm with sauce on the side, or pour sauce over pudding, just before serving.

The  Sauce:
In a saucepan, melt butter; add sugar whisk  to blend l, over low heat.
Remove from heat and blend in egg. Gradually beat in rum. Sauce should be soft, creamy, and smooth.