Bread Pudding with Ironworks Rum Sauce
Sure you’ve had bread pudding before, but have you ever tried it with a rum sauce? Better yet, an Ironworks Distillery rum sauce? Once you try this recipe, this is bound to be your new go-to! Serve with a glass of Ironworks Distillery‘s Sweet Apple Brandy as the perfect compliment to this sweet treat.
|3 cups||whipping cream|
|1 1/2 cups||white sugar|
|12 tbsp||rum-soaked raisins|
|1 lb||bread scraps, cubed|
|1 1/2 tbsp||vanilla martello|
|2 cups||whipping cream|
|4 cups||brown sugar|
|1/2 cup||Ironworks Distillery Bluenose Rum|
Suggested Pairing: Ironworks Distillery’s Sweet Apple Brandy
We took our traditional Apple Brandy, made from 100% Nova Scotia apples, fermented, distilled, and aged in Lunenburg, then we added just a bit of local maple syrup. It’s a perfect compliment to this rich and delicious dessert.
- Preheat the oven to 350F.
- Using a mixer, mix all ingredients except for bread and raisins. Mix until smooth, then cover and leave overnight in the refrigerator.
- Add 1 tbsp of raisins to the bottom of each ramekin.
- Ladle 2 oz. of pudding mixture into the bottom. Top with enough bread cubes to slightly over-fill the ramekin.
- Ladle 3 oz. of pudding mixture over top of the bread cubes.
- Fill a deep pan with a couple inches of water and places ramekins in the water.
- Place in the pre-heated oven and bake until bread starts to turn brown. To test, poke the centre – it should have resistance.
- Remove from the oven, and pan, let cool.
- Melt butter in a saucepan over low heat, stir in brown sugar.
- Once fully combined, add rum and stir.
- Allow mixture to come to a boil, while continuously stirring.
- Add cream and mix thoroughly.
- Remove the bread pudding from ramekin and place on plate. Top with 2 oz. of warm rum sauce.
- Pair with a glass of Ironworks Apple Brandy, served in a NovaScotian Crystal brandy snifter (shown here in the Windsor pattern) to make it even more decadent.
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