|My husband Max's traditional|
Bread Pudding is a hit at every
Thanksgiving family get-together...
Prep Time: 15 Mins. |
Stand Time: 30 Mins. |
Bake: 50 Mins.
1 (1-lb. loaf ) Cinnamon Raisin Bread, cut into ½” cubes
5 cups whole milk
2 (3.4 oz. pkgs.) Jello Vanilla Instant Pudding
1/3 cup dark rum
2 egg yolks, beaten
1/4 teaspoon ground nutmeg
1/4 cup walnut pieces, lightly toasted
1/4 cup pecan pieces, lightly toasted
1/2 cup raisins
--Caramel Rum Sauce, (Recipe follows)
Preheat oven to 350 degrees F. Spray a 9"x13" glass baking dish with butter cooking spray. Cut bread into 1/2" cubes and place in prepared baking dish.
In a large bowl, combine milk, dry vanilla pudding mix, rum, egg yolks, and nutmeg. Whisk until well blended. Stir in pecans, walnuts and raisins. Pour mixture over bread cubes; press down lightly with a spoon on top of bread to submerge into custard. Let stand for 30 minutes to completely absorb.
Bake, uncovered, for 50 minutes, until top is golden brown and bread pudding puffs. Serve warm with Caramel Rum Sauce, as follows:
***Caramel Rum Sauce:
2/3 cup store-bought caramel sauce
3 tablespoons heavy cream
3 tablespoons dark rum
Combine caramel sauce, cream and rum in medium glass bowl. Heat in microwave for 45 seconds. Whisk to blend. Drizzle evenly over bread pudding. - We serve it with a mega scoop of Vanilla Bean Ice Cream...Enjoy!