Bread Pudding with Rum Raisin Sauce
- Cook Time: 1 Hour, 20 Minutes
- Yield: 12 servings
- A truly special dessert made with left over doughnuts, topped with a rich rum sauce! Also makes a delicious brunch item that can be assembled the night before.
- 4 eggs
- 1 cup sugar
- 4 cup coarsely chopped, stale cake doughnuts
- 1 cup heavy cream
- 1/4 cup butter OR margarine, melted
- 4 cup coarsely chopped stale bread
- 2 tbsp Pumpkin Pie Spice
- 1 cup milk
- 1/4 cup heavy cream
- 2 tbsp butter OR margarine
- 1/2 cup raisins OR other dried fruit (dates, dried apricots, etc)
- 1/2 cup water
- 1/4 cup spiced rum
- 1/2 cup sugar
- Spray 2-quart baking dish with cooking spray.
- Place doughnuts and bread in baking dish. Whisk butter, milk, cream, eggs, sugar and pumpkin pie spice in a large bowl. Pour over doughnuts and bread; let stand 15 minutes. (At this point, mixture can be covered and refrigerated up to 24 hours, if desired).
- Preheat oven to 350ºF.
- Bake pudding for 45 minutes, or until center is set.
- For rum sauce, combine water, sugar, butter, rum and raisins in a heavy saucepan. Bring to a boil over medium-high heat. Stir in cream; reduce heat and simmer for 10 minutes. Pour rum sauce over warm bread pudding.
Brandy can be substituted for the rum.