Easy Bread Pudding with Amaretto Rum Sauce

31.7.15 | Recipe by Renz

It's the weekend, guys!! And we are going to be celebrating with a dish that is worth the celebration. It's time to indulge!! It's bread pudding time. Who could imagine that you would be able to take plain old bread and make it into this delectable dessert of amazingness!!

Can you imagine that in the older days bread pudding was considered "Poor Man's Pudding"? Simply because it was made using stale bread. Now it has become a fancy dessert where fancy bread is used fresh to make it.

My cousin Ria is the bread pudding expert in our family. I can so remember walking into her house and getting the amazing smell of vanilla and cinnamon from her oven. I actually tweaked her recipe a bit  (especially since she is Queen Eyeball Ingredients) and added my own rum sauce which really makes this an "adult only" snack. Or don't add the rum but... why do that?

I know some people like to use a specific bread or fresh bread but I simply use whatever leftover bread I have and chip it up and I'm good to go. I like to keep the crust on my bread, I like to have different textures. I also add my raisins.

Chipped up potato bread and rasins
Then my mixture of eggs, sugar, vanilla, milk and cinnamon is made and poured over my bread/raisin combination.

It is important here to make sure that your bread is coated in the liquid mixture. I found a trick that really ensures that happens easily, and quickly. I use my potato masher. Quick distribution of liquid over scraps

Once I ensure all bread has been soaked in liquid, I then take my fork and puff it up a bit. The crust ends I pull out of the liquid just so that it doesn't bake flat at the top. That is personal preference.

You can now set the pudding into the oven and get ready for the smells of wonderfulness.

And there your basic bread pudding is done. And you are free to slice and go with this as you please.

Or you can amp it up some more.

While the pudding is cooling a bit, it's time to make your rum sauce.

In a heated pan, we will mix our flour, brown sugar, milk, rum and vanilla and get that boiling then whisk until the ingredients are properly incorporated and starting to cool.

Now we're ready to pour cover our pudding.

Before putting the sauce on, cover with crushed pecans.

Then pour sauce. As much as you wish.

And if you are like me and can't wait for it to fully cool, grab a slice

Or amp it up one more step with a scoop of your favorite ice cream (I do suggest a pure vanilla or one of its cousins).

Oh so yummy.

I took half of this to my co workers to enjoy also and  funny argument conversation came up. Is this a snack or a dessert? What things do you consider a snack?

I'll go finish a slice of this and wait for your answers.

Have a good weekend!!!

Easy Bread Pudding with Amaretto Sauce

by Home Made Zagat
Prep Time: 00:10
Cook Time: 01:00
Keywords: bake snack dessert winter summer
    For Bread Pudding
      • 4 eggs, beaten
      • 2 tbsp butter, melted
      • 1/2 cup raisin
      • 6 slices of bread
      • 1 tsp cinnamon
      • 1 tsp vanilla extract
      • 2 cups milk
      • 3/4 cups sugar
    For Amaretto Sauce
      • 1 tsp flour
      • 3/4 cups brown sugar
      • 6 tbsp heavy cream
      • 6 tbsps milk
      • 1/2 tsp vanilla extract
      • 3/4 tbsp Amaretto

    For Bread Pudding
    Set Oven to 350 degrees.
    Chip bread up and add to a bowl
    Add raisins and combine
    Grease 8-inch baking pan
    Add bread/raising mixture
    Drizzle mixture with melted butter
    Mix together cinnamon, eggs, vanilla, milk and sure
    Pour liquid over bread
    User potato masher to immerse bread mixture into liquid
    Bake in oven for 45 - 50 minutes
    Top will spring back to touch and knife inserted in center will be clean

    For Amaretto Sauce
    Mix flour and sugar in a heated saucepan
    Add vanilla, cream, and milk
    Add rum and bring mixture to a boil
    Whisk till incorporated
    When not too hot (it burns) pour over bread pudding

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