Eggless Bread Pudding in Rum Sauce

Inspired by the delectable Banana Bread Pudding in Rum Sauce served with Vanilla ice cream at the Iron Hill Brewery in West Chester, I decided to try my hand at making this pudding over the weekend. It turned out just nice, but not before a few hits and misses. 

For the Pudding

Bread slices 10

Milk 2 1/2 cups

Sugar 1/2 cup

Raisins/Almonds/Cashews

Butter

Baking tray

For the Rum Sauce

Rum 1 cap

Sugar 1 tbsp

Corn starch 1/2 tbsp

Milk 1/2 cup

Method

1. In a bowl, dissolve the milk and sugar. 

2. Add a teaspoon of butter and stir.

3. Add the bread pieces and mash it well in the milk.

4. Add the raisins and stir.

5. Grease the baking tray and pour the bread pudding mix evenly into the tray.

6. Sprinkle a little sugar on top.

7. Preheat the oven for 10 minutes at 350 degrees.

6. Bake the bread pudding for 20 minutes.

Note: Each oven varies in cooking time at the same temperature, so take care to check your oven and bake accordingly. Also, the raisins add to the sweetness of the bread and you also have the rum which brings in its own level of sweetness. So use the sugar wisely.

For the rum sauce
The rum has a sweetness to it, so take care to balance the sugar to suit your palate.

1. Mix the cornflour and sugar.

2. In a non-stick pan, boil milk on medium flame and stir in the cornflour-sugar mixture.

3. Add vanilla essence.

4. Remove pan from fire and stir in the rum.

Pour the warm sauce over the bread pudding and serve hot with vanilla ice cream.