Sourdough Bread Pudding with Rum Sauce
Ingredients
Bread Pudding Ingredients
- 4 Large Eggs
- 3 Cup Cream
- 1 Cup Granulated Sugar
- 1 Tbsp Vanilla Extract
- 1 Stick Cinnamon Stick or 1 tsp of Cinnamon
- 1-2 Loaves Stale Bread
Rum Sauce Ingredients
- 1 Cup Brown Sugar
- 2/3 Cup Granulated Sugar
- 2/3 Cup Apple Juice
- 3/4 Cup Heavy Cream
- 1 cup Butter
- 1 1/2 Tbsp Rum or Vanilla Extract
Instructions
- 1. In a small bowl, whisk 4 eggs thoroughly.2. In a medium sauce pot, add cream, sugar, vanilla, and cinnamon. Heat over medium low heat until it begins steaming. Take the pot off the heat, remove cinnamon stick and whisk in the eggs. Whisk vigorously to prevent the eggs cooking too quickly. Into a large bowl, strain your mixture.3. Preheat your oven to 400 degrees. To prepare your stale bread, cut off some of the harder crush. You can rip or cube the bread, I prefer to rip them up. Add your ripped or cubed bread to the large bowl with the egg mixture. Let the bread soak up the batter for about 10 minutes. Then pour the mixture into a 9x13 baking dish and cover it with aluminum foil.4.Prepare a water bath in a larger pan by adding water until there is 1inch of water surrounding your 9x13 pan. Place your pans in the oven and cook for about 60 minutes.5. In a medium sauce pot, add all of your ingredients and bring it to a boil. Boil the mixture for about 5 minutes stirring constantly with a whisk. Remove from heat and allow to cool for a few minutes. Using an emersion blender, blend your sauce in the sauce pot for about a minute until the mixture begins to lighten in color.6. Add your sauce to your bread pudding and enjoy!