Description
I’ve put a spin (in the form of rum) on my late Grand-Maman’s bread pudding recipe. This classic dessert just screams comfort.
Ingredients
- 3 cups Milk
- 3 Tablespoons Butter
- 1 teaspoon Real Maple Syrup
- 1 teaspoon Ground Cinnamon
- ¾ cups Packed Brown Sugar
- 4 Tablespoons Spiced Rum
- ½ cups Raisins
- 7 slices French Bread Or Brioche Bread, Cut 1/2 Inch Thick, And Then Cut Into 1-inch Cubes
- 4 Eggs, Beaten
Preparation
In a medium saucepan, add milk, butter, maple syrup, cinnamon, brown sugar, rum, and raisins. Bring to a simmer over medium heat and stir until all of the butter is melted and the sugar has disintegrated (about 5 minutes). Remove from heat.
In a large bowl, add broken pieces of bread. Pour milk mixture over the bread.
With a large spoon or ladle, press down on the bread to ensure it soaks up the milk. Let stand for 30 minutes at room temperature.
Preheat oven to 350ºF.
After 30 minutes, most of the milk mixture should be absorbed. Slowly pour beaten eggs over the bread and stir; take care to not break all the bread.
Transfer the bread mixture to a greased 1 1/2 quart baking dish or greased ramekins. Bake for approximately 50 minutes. Let stand for a few moments before digging in.
