Dessert Recipes
Cherry Bread Pudding with Rum Sauce
Ingredients
Bread Pudding
- 2 egg whites
- 2 cups milk
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup crushed walnuts, to taste
- 2 cups stale French bread, broken into 1/2 inch pieces
- 1 cup water packed tart red cherries, pitted and drained
- 1 teaspoon vanilla extract
- 2 tablespoons raisins
Rum Sauce
- 1/2 cup milk
- 1 teaspoon cornstarch
- 2 tablespoons rum extract
- 1/4 cup granulated sugar
Instructions
Bread Pudding
- Heat oven to 350 degrees F.
- Beat the egg white with the milk, sugar and cinnamon.
- Add the bread to the liquid mixture to soak for 1 minute.
- Add the remaining ingredients except the sauce and pour into a small baking dish.
- Bake for 30 minutes, or until a knife inserted in the center comes out clean.
Rum Sauce
- In a saucepan, blend the cornstarch with the milk. Heat, stirring gently until it thickens.
- Add the rum extract and sugar.
- To serve, spoon the hot Bread Pudding into custard cups or onto dessert plates, top with the Rum Sauce, and enjoy!
Attribution
Posted by kdipaolo at Recipe Goldmine May 13, 2001.