Martha Stewart Bread Pudding w/ Rum Sauce by
Ingredients
Bread Pudding:
1/4 cup raisins (optional)
2 tablespoons dark rum (optional)
12 slices white bread (toasted)
2 cups of milk
2 eggs
3/4 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
Rum Sauce:
3/4 cup dark brown sugar
1/3 cup water
1/2 butter (1 stick)
1/4 cup dark rum
Instructions
Bread Pudding:
Preheat the oven to 350 degrees Fahrenheit. Grease a 9 x 13 x 2-inch ovenproof baking dish.
(optional) In a small bowl, combine the raisins and rum and set aside.
In a separate bowl, beat together the eggs, sugar, vanilla, cinnamon, and nutmeg. Pour it over the bread (along with the raisins and rum - optional). Stir the mixture until well blended. Pour it into the baking dish and sprinkle the 3 tablespoons of bread crumbs over the top. Bake for 40 minutes.
Rum Sauce:
Meanwhile, prepare the sauce. In a small saucepan, combine the brown sugar, water, butter, and rum. Bring to a boil over medium-high heat and boil gently until thickened, about 10 minutes. Pour a little over each portion when serving.
Preheat the oven to 350 degrees Fahrenheit. Grease a 9 x 13 x 2-inch ovenproof baking dish.
(optional) In a small bowl, combine the raisins and rum and set aside.
In a separate bowl, beat together the eggs, sugar, vanilla, cinnamon, and nutmeg. Pour it over the bread (along with the raisins and rum - optional). Stir the mixture until well blended. Pour it into the baking dish and sprinkle the 3 tablespoons of bread crumbs over the top. Bake for 40 minutes.
Rum Sauce:
Meanwhile, prepare the sauce. In a small saucepan, combine the brown sugar, water, butter, and rum. Bring to a boil over medium-high heat and boil gently until thickened, about 10 minutes. Pour a little over each portion when serving.