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Bread Pudding with Rum Sauce and Cream Topping

1/3-cup melted margarine
16-cups day old French bread cubes (lightly packed)
1-cup golden raisins
1 1/2-cups granulated sugar
2-tbsp vanilla
1-tsp ground nutmeg
1-tsp cinnamon
3-cups milk

Rum Sauce
1/2-cup packed brown sugar
2-tbsp all-purpose flour
1/4-tsp salt
1-cup water
1/2-tsp vanilla
2-tbsp dark or amber rum

Cream Topping
1-cup 35% whipping cream
3-tbsp icing sugar
2-tbsp light sour cream (or regular)
1-tsp vanilla

Brush 2-tbsp of the melted margarine on the bottom and up the sides of the slow cooker
Layer bread cubes and raisins in the slow cooker
In a large bowl, beat together the eggs and sugar until thickened
Add vanilla, nutmeg, cinnamon, milk and remaining 1/4-cup margarine; beat another 1 minute longer to combine
Pour mixture evenly over the bread, pressing down the bread to saturate
Cover and cook on high for 3 to 4 hours, or for 6 to 7 hours on low, until golden brown
Allow pudding to cool slightly before serving

Rum Sauce
In a saucepan over medium-high heat, mix together the sugar, flour and salt
Stir in water and vanilla
Bring mixture to a boil; reduce heat to a simmer, stirring constantly until mixture thickens
Stir in rum

Cream Topping
In a bowl, combine whipping cream, icing sugar, sour cream and vanilla
Beat until soft peaks forms (don't overbeat)
Cover tightly and refrigerate until ready to serve

To Serve:
Pour rum sauce into bottom of serving dish
Spoon warm bread pudding over top
Dollop with cream topping