Captain Morgan Spiced Rum Sauce w/ Old English Bread Pudding

I don’t know if you recall, but I mentioned that on Fridays the local Stop and Shop sells its Italian bread for 99 cents a loaf. Well as I mentioned before, I usually pick up two loaves, one to use with soup or pasta which I like to make on Fridays, and the other to save for Sunday, letting it dry out a bit. Some times I slice it up for making stuffed French toasts, and sometimes I use it for making bread pudding. So, I figured this Sunday I’ll make the bread pudding as I was able to stop by Trader Joes and found dried apples and cranberries at a nice price. So, lets whip up a rum sauce with this also, since the memory of Christmas is fresh and rum sauce makes a nice winter treat.

Here’s what you’ll need:

 Bread Pudding –

  • One dried Italian loaf cute into cubes (about 6 cups)
  • 1 ¼ cup of milk
  • 1 large egg beaten
  • 1/3 cup of butter softened
  • ½ cup of diced dried apples ( or other dried fruit)
  • ½ cup of dried cranberries ( or raisins)
  • ½ cup brown sugar
  • 3 tbsp Captain Morgan Spiced Rum
  • 1 Tbsp nutmeg
  • 1 Tbsp cinnamon

Rum Sauce –

  • 5 tbsp Captain Morgan Spiced Rum
  • 2 oz butter
  • 2 oz flour
  • 2 oz sugar
  • 1 pint of whole milk

Bread Pudding:

Preheat oven to 375 degrees F (190 degrees C).

In a large bowl, combine bread and milk, and set aside to soak for 5 minutes. Then stir in egg, butter, fruit, brown sugar, rum, nutmeg, and cinnamon. Combine well, and then press the mixture into a 9-inch square baking pan.

Bake in preheated oven until golden and firm to touch, about 35 minutes. Leave in baking pan to cool.

 

Rum Sauce:

Melt the butter in a saucepan over a medium heat, add the flour and stir to create a thick paste. Cook for a minute taking care not to burn. Using a hand whisk, slowly add the milk, stirring vigorously. Continue whisking until thick smooth sauce is formed it should take about 5 minutes or so. Do not have the heat too high or the base of the sauce may burn. Then add the sugar and whisk until dissolved. Lower the heat and cook for 5 minutes stirring from time to time. Then stir in the rum.

Serve the bread pudding with the warm sauce over it to enjoy a winter dessert.

bread pudding 5

Friday’s ‘on sale’ Bread used on Sunday

Stop and Shop, a large food retailer, one of my ‘local’ sources, has a special on loves of Italian bread on Fridays. Loaves that usually sell for two dollars a loaf, are one dollar per loaf. I think they were driven to this action by the competing Met Foods down the road which has a deal with my local Monreal bakery selling loaves of Italian and French bread for a dollar a loaf on Fridays. Any given Friday when you walk into Met Foods there is the wall of fresh baked bread aroma, and several racks of bread just rolled out into the store isles. So, with this king of Friday deal, I usually pick up two loaves, one to use right away nice and fresh. The other I leave out to use on Sunday. By Sunday, the loaf left out has dries sufficiently to make a wonderful bread pudding. Now that autumn is here, its time to break out the autumnal treats.

Here’s what you’ll need:

  • 2 cups whole milk (or 2 cups half & half)
  • 1 stick (1/4 cup, or 4 tbsp) butter
  • 2/3 cup brown sugar (light or dark, depending on taste preference)
  • 3 eggs
  • 2 teaspoons cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 3 cups of dried bread, torn into small pieces
  • 1/2 cup raisins (optional)

In medium saucepan, over medium heat, heat milk (or half & half) just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to this mixture until its lukewarm. Now, in a large bowl combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat this until its well mixed and then slowly add the milk mixture.

Place the bread in a lightly greased 1 1/2 quart casserole. Sprinkle with raisins if desired, and pour the batter on top of bread. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm, perhaps with egg nog or warm cider.