This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Rum-Raisin Bread Pudding
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- #78770
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
2 tablespoons butter
1 loaf raisin bread
1 cup pecan pieces
1 cup raisins, soaked in rum overnight
4 eggs
3 cups milk
1 1/2 cup sugar
1 tablespoon cinnamon
3 tablespoons vanilla extract
Hot Rum Sauce
1 cup packed brown sugar
1 stick butter
1/8 teaspoon salt
1 can (14 ounce size) sweetened condensed milk
1/4 cup dark rum
2 teaspoons vanilla extract
directions
For Bread Pudding: Melt butter in a 13 x 9-inch baking dish. Cut bread in cubes. Place in dish with nuts and raisins.
In a mixing bowl, combine eggs, milk, sugar, cinnamon and vanilla. Beat until well blended. Pour mixture over bread and allow to set for at least 2 hours, but best overnight in the refrigerator.
Bake at 350 degrees F for 40-45 minutes until golden. Serve warm with Hot Rum Sauce.
For Hot Rum Sauce: In a heavy saucepan, combine sugar, butter and salt. Bring to a boil over medium heat, stirring constantly. Cook until sugar is dissolved. Add sweet condensed milk and cook until bubbly.
Remove from heat. Stir in rum and vanilla. Serve warm over bread pudding. Also good on ice cream, bananas or cake.
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nutrition data
Nutritional data has not been calculated yet.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
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