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If you ask me, the rum sauce is what makes this bread pudding recipe extra special! Obviously, you shouldn’t serve rum to kids, haha! So if you’re serving this for children, too, you can make a vanilla sauce as well as the rum sauce.
This is, without a doubt, the number one favorite in our house. I make this at least every other week, whether it’s a special occasion or just a weeknight meal. Sometimes I’ve even made this for breakfast (with vanilla, instead of rum I might add!)
1 cup Borden whole milk
1/2 cup SunMaid raisins
1/2 cup packed light brown sugar
1/3 cup granulated sugar
1¼ teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1 (12-ounce) can evaporated milk
3 large egg whites
1 large egg
10 cups of ½ inch cubed white bread
1 cup Borden whole milk
1 tablespoon Argo cornstarch
1/2 cup granulated sugar
2 tablespoons Land O’ Lakes butter
3 tablespoons white rum
To prepare the pudding, combine the milk, raisins, brown sugar, granulated sugar, vanilla extract, cinnamon, evaporated milk, egg whites and egg in a large mixing bowl, and stir well with a whisk. Add bread cubes, and toss gently. Cover bread mixture, and chill 1 hour.
Preheat oven to 350°. Spoon the bread mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake bread mixture at 350° for 45 minutes or until set.
To prepare the sauce, combine milk and cornstarch in a small bowl. Combine 1/2 cup granulated sugar and butter in a medium saucepan over medium heat. Add the milk mixture, and bring to a boil. Cook mixture until thick (for about 4 minutes), stirring constantly. Remove from heat, and stir in the rum.
Spoon rum sauce over pudding when ready to eat.
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Quick tip: If you’re not a fan of raisins, you can leave them out of the recipe.