With the cold weather here, what could be better than a dessert with a hint of liquor? Think about rum soaked raisins. They give a special touch to this bread pudding, which also has the addition of apples. By using stale bread, this year I'm bringing to my Thanksgiving table one of my abuelita's traditional recipes. If you are concerned with your children and alcohol, don't worry, it all evaporates in the oven. Check the full recipe below, and the video for step-by-step directions.
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__Bread pudding with ron pasas
__Makes 8 servings
__Ingredients
__1 cup of raisins
1/2 cup of dark rum
8 cups of stale bread (at least 1 or 2 days old), diced
1 cup of sugar
2/3 cup of warm melted unsalted butter
6 eggs beaten
3 cups of milk
3 teaspoons vanilla extract
1 teaspoon of lemon extract
1 teaspoon of ground cinnamon
2 large apples, cored and cubed
Preparation
1. In a small bowl, mix the raisins with rum and let marinate for half an hour.
2. Preheat the oven to 325°F. Grease a baking dish with butter. You can also bake this pudding in 8 individual baking ramekins.
3. In a baking sheet, place the bread cubes for about 10 minutes until lightly toasted. Remove from oven and set aside.
4. In a large bowl, beat the sugar, butter, eggs, milk, vanilla extract, lemon extract and cinnamon, until well blended.
5. Add the bread cubes, apples and the raisins with the rum. Let stand until bread cubes absorb most of the liquid, about 5 to 10 minutes.
6. Stir and distributed in the mold or in the ramekins.
7. Bake until a knife inserted in center comes out clean, 30 to 40 minutes for individual ramekins, or for 50 to 60 minutes if you bake a large pan.
8. Remove from oven and serve hot or at room temperature.
For more of my recipes, visit my cooking blog.
Image via Enriqueta Lemoine.
