Haunted Bay Logo

Halloween Recipe Database

Pumpkin Bread Pudding with Rum Sauce

Photo Not Supplied
Submitted By: Hauntmistress
On: 10/05/2002 08:43 PM

Serves: 10-12
Prep Time: 1 Hour
Occasion: Halloween
Cuisine: Not Sure
Effort: Difficult

Ingredients:
3/4 cup golden raisins

4 lg. whole eggs

1 cup sugar

1/2 tsp. salt

4 cups milk

2 1/2 tsp. pure vanilla extract

2 tbs. butter, melted, plus more for dish

2 tsp. light-brown sugar

5-6 cups day-old Pumpkin Challah, cubed

1/2 cup heavy cream

3 tbs. confectionersí sugar

5 lg. egg yolks

1/4 cup dark rum, or more to taste

How to Prepare:

Heat oven to 350 degrees. Place raisins in a sm. bowl, and cover with hot water. Let soak until plump. Drain, and set aside.

In a lg. bowl, whisk together 4 whole eggs, sugar, and salt. Whisk in 2 1/2 cups milk and 1 1/2 tsp. vanilla extract.

Butter a 9 in., 1 1/2 qt. ceramic baking dish with sides that are at least 1 1/2 in. high. Sprinkle bottom of dish with brown sugar; arrange half the challah cubes in a layer on top. Sprinkle with half the reserved raisins. Repeat with remaining challah and raisins.

Pour the milk-and-egg mixture over the bread, making sure to soak every piece. Transfer baking dish to the oven, and bake until the custard sets and the bread pudding becomes a rich, golden color, 50 - 60 min. If bread becomes too brown before filling is set, loosely cover top of pudding with aluminum foil. Allow to cool slightly before serving.

Meanwhile, prepare the rum sauce:
Combine remaining 1 1/2 cups milk, the heavy cream, and confectionersí sugar in a saucepan; place over med. heat, and heat just until bubbles form around the edges. Remove from heat.

Prepare an ice-water bath, and set aside. In a med. bowl, whisk egg yolks with remaining tsp. vanilla.

Slowly beat 1/4 cup of the hot milk mixture into yolks, then slowly whisk yolk mixture back into saucepan with remaining milk mixture. Cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 1 min.

Strain the mixture into a bowl set in the ice-water bath. Stir in rum and remaining 2 tbs. butter; stir until combined. Let stand until mixture is chilled.

Serve bread pudding warm or at room temperature, with the rum sauce on the side.
Click for a printer friendly page of this recipe. Once there, you can click the print recipe to automatically print the page. Printer Friendly Version 0 Votes Viewer Rating: NA Rate this recipe


Category Quick Jump