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
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.
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.