by Heather L » Wed Nov 26, 2008 11:14 am
Bristol Bar & Grille's cranberry bread pudding with butter rum sauce
Bread pudding:
· 2 cups warm water
· 1½ cups sugar
· 1 small can evaporated milk
· 6 tablespoons unsalted butter, melted
· 5 eggs, lightly beaten
· ½ cup frozen concentrated orange juice, thawed
· 1 teaspoon cinnamon
· 1 cup fresh cranberries
· 12-ounce loaf French bread
Butter rum sauce:
· ½ pound (2 sticks) unsalted butter
· 1 cup light brown sugar
· 2 tablespoons Myers's dark rum
Heat oven to 350 degrees.
In a bowl, dissolve sugar in warm water. Add evaporated milk, melted butter, eggs, orange juice, cinnamon and cranberries. Tear bread into bite-size pieces, and stir into liquid mixture. Let stand for 45 minutes, stirring occasionally. Pour into a 9-by-13-inch buttered pan, and bake until golden brown, 35 to 45 minutes. Serve with butter rum sauce.
To make sauce: Melt butter in a small saucepan. Stir in brown sugar, and stir until dissolved. Remove from heat, and add rum. Serve warm.
Serves 8 to 10.
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