Saturday, November 6, 2010

Bread Pudding with Vanilla Rum Sauce

Bread Pudding

4 cups cubed bread(old dry bread is just fine)
1/4 cup butter, melted
1/4 cup amaretto
3 eggs
1 cup half and half
1 cup milk
1/4 cup sugar
1 tsp. cinnamon
1/4 tsp salt

Spread the bread cubes evenly in a greased 9x13 pan, drizzle with butter and amaretto. Whisk together remaining ingredients and pour evenly over the bread. Bake at 350 for 35-50 minutes or until an knife inserted in the center comes out clean.

Vanilla Rum Sauce

1/4 cup butter
1/4 cup rum
1 cup half and half
1 tsp cornstarch
1/2 tsp vanilla bean paste(or 1 split vanilla bean, or 1 tsp vanilla extract)

In a small sauce pan melt butter, stir in rum and vanilla. Whisk together half and half and cornstarch, then whisk that into the butter. Stir over medium heat until slightly thickened. Serve warm over bread pudding.

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