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 rum sauce? Didn’t think so! Check out the recipe below for this unique and delicious bread pudding recipe from our 2019 Culinary Guide. Serve with a glass of Ironworks 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 Bluenose Rum|
Ironworks 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 350 F.
- 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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