*Recipe courtesy of Thornbirds Conference and Wedding Centre
Ingredients
For the pudding
Seven to eight cups torn or cubed French bread
Three-quarter cup dark brown sugar
3 cups milk
4 tablespoons butter
1 teaspoon cinnamon
1 teaspoon vanilla essence
Half a cup of raisins
Quarter cup rum, divided
4 beaten eggs
For the sauce
One cup of thick fresh cream
One cup white sugar
Half a cup butter
Method
1. For the bread pudding, cut or tear bread into pieces and place in a large bowl. In a medium saucepan over low heat, melt brown sugar, milk, butter, cinnamon, vanilla essence, raisins and 2½ tablespoons rum. Stir constantly until sugar is dissolved. Pour over bread and allow to soak for 30 minutes.
2. Preheat oven to 180°C. Add four beaten eggs to the soaked bread mixture and stir gently. The bread should be completely saturated with the egg and milk mixture. Pour into a buttered 9-inch square baking dish and bake for 40-50 minutes until the top is browned and the middle is set. Do not overbake as the bread pudding will become dry.
3. For the sauce, melt the thick cream, white sugar and butter in a medium saucepan over low heat. Do not boil or the mixture will start to crystallise. When sugar has dissolved, add 1½ tablespoons rum. Pour the warm sauce over each slice of the bread pudding before serving.
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