Zutaten für Bread Pudding With Rum
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Zubereitung von Bread Pudding With Rum
- Preheat oven to 350°F (175°C).
- Cube 1 loaf (about 1 pound) of stale bread into 1-inch pieces. Arrange crust-side down in a greased 9x13 inch baking dish.
- In a saucepan, scald 1 ½ cups whole milk over medium heat (do not boil). Pour hot milk over the cubed bread in the baking dish. Let stand for 15 minutes to soak.
- In a large bowl, whisk together 4 large eggs, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground allspice, and a pinch of salt.
- Add ¾ cup granulated sugar to the egg mixture and whisk until fully dissolved.
- Add 1 teaspoon vanilla extract, ½ cup raisins (optional), and ¼ cup chopped walnuts or pecans (optional) to the egg mixture.
- In a separate saucepan, scald the remaining 1 ½ cups whole milk.
- Gradually whisk the hot milk into the egg mixture in ½ cup increments, ensuring thorough mixing after each addition.
- Pour the custard mixture evenly over the soaked bread in the baking dish.
- In a small bowl, combine ¼ cup dark rum (or Scotch), 2 tablespoons packed brown sugar, and 1 tablespoon water. Mix until a molasses-like consistency is achieved.
- Bake for 45-50 minutes, or until the top is golden brown and a wooden skewer inserted into the center comes out clean.
- About 7 minutes before the pudding is done, spoon the rum-brown sugar mixture evenly over the top.
- Let the bread pudding cool slightly before serving warm. Reheats beautifully!
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
94g
Fat
20g
Carbs
21g
