2 1/2 C. packed brown sugar
1 C. butter
1 t. ground cinnamon
1/2 C. whipping cream
2 oz. (1/4 C.) dark or light rum
Combine sugar, butter and cinnamon in bowl. Place in microwave-safe bowl and
heat until ingredients are melted and hot.
Or, place in
heavy-bottomed pot and simmer on low heat to dissolve sugar. When done, remove
from heat and whisk in cream and rum.
Serve a little
of the warm sauce over each serving of bread pudding. Serve additional sauce on
Makes about 3
Chancery Restaurants Bread Pudding
1/2 C. raisins
6 T. good-quality whiskey
12 oz. French bread
3 T. butter, at room temperature
1 C. sugar
Pinch of salt
3 to 3 1/2 C. 2% milk (liquid will depend on how dry bread is)
1 C. whipping cream
Pecan halves (use 6 to 8 pecans per serving)
Rum-caramel sauce (see recipe)
Vanilla ice cream
Soak raisins in whiskey for 30 minutes.
Open French bread and butter the top and bottom of the inside. Close bread and
cut into thirds the long way. Cut bread 11 times the short way to make small
buttered bread cubes.
Mix together eggs, sugar, milk and cream. Add reserved bread and the raisin
mixture with the whiskey. Mix gently until all liquid is absorbed into bread.
Gently squeeze bread cubes to break up slightly, but do not overmix.
Preheat oven to 350 degrees.
Divide mixture among 8 10-ounce heat-proof bowls. Bake each dessert on top rack
of oven 15 minutes or until puffy and lightly browned. Remove from oven; cool
slightly. Place each serving on 10-inch round plate and top with pecans and rum
sauce. Add a large scoop of ice cream and serve immediately. Makes 8 servings.
Try one of our old fashioned desert