Bread Pudding with Rum Sauce

 

So I found this bread pudding recipe in my mom's cookbook and decided to try it out. The rum sauce, however, was an add-on that I was tempted to top the pudding with, based on a bread pudding version I had when I was in the UK. It definitely adds a special flavor to this otherwise simple dessert!

Ingredients:

For the pudding:

500 ml milk
250g bread
4 eggs
8 tbsp sugar
1tsp vanilla essence

a pinch of salt

For the Rum Sauce:

1/2 cup brown sugar
1/4 cup butter
1/4 cup rum
2-3 tbsp water

Method:

Cut the bread crusts off, dice the bread into 1-inch cubes (roughly) and transfer to a mixing bowl. 

Reserve about a quarter cup of milk and pour the rest over the bread and allow it to soak.

In a separate mixing bowl, beat the eggs, the remaining milk, salt and vanilla essence together, till the mixture is light and fluffy.

Add the sugar and beat again till all the sugar has dissolved.

Pour the egg mixture on to the bread and give it a mix.

Pour into a greased baking pan and bake at 350 degrees Fahrenheit or gas mark 4 for about 30-40 minutes till the top is golden and the pudding is cooked.

Allow the pudding to cool completely, then refrigerate for about an hour.

To prepare the rum sauce, put all the sauce ingredients into a saucepan and bring the mixture to a boil. 

Allow it to simmer, and continue stirring while the mixture thickens into a sauce.

Allow it to cool, and drizzle it over the pudding when serving.