Bread pudding Preheat oven to 350 F. Soak raisins with rum. Butter ovenproof gratin dish that holds bread in a single layer. Scald milk with sugar and butter. Lightly beat eggs. Add salt, vanilla ...

Butter Rum Sauce, recipe follows Butter Rum Sauce: 1 stick butter 1 pound box confectioners' sugar Rum, to taste Melt butter and slowly stir in confectioners' sugar. Add rum and heat until bubbly.

In separate large bowl, whisk together eggs, sugar, milk, vanilla and cinnamon. Pour egg mixture over bread cubes, stir to combine well; let rest five minutes. Pour bread pudding mixture into greased ...

Transfer to a small bowl; set aside. Turn off the oven. Step 2: Place bread cubes in a large mixing bowl. In a small saucepan, melt 4 tablespoons butter over medium heat; pour butter over bread cubes.

ABC7 Chicago's Tracy Butler was cooking up a storm Thursday just before the 17th annual Chicago Restaurant Week ends. Ina Mae Tavern executive chef joined Butler to make bread pudding with rum sauce.

Bake for 30 minutes or until almost set. Melt butter in a saucepan while pudding is baking. Stir together sugar, water and corn syrup in a small heavy pot. Stir together until sugar has dissolved.

The cakes can be made a few weeks ahead and frozen, just defrost at room temperature or heat in the oven. The caramel sauce can be made a week ahead and re-heated before serving. Ingredients ...

Pour batter into well-greased muffin tins. Do not overfill; you want to avoid a “muffin top.” Bake at 350 F for 18 to 20 minutes. With this dessert, it’s better to err on the side of ...

Once cream is incorporated, stir in rum and return to a boil; cook for another 5 minutes, watching carefully to ensure sauce does not boil over. Serve warm and refrigerate any leftovers.