A delicious Caribbean dessert full of rum soaked dried fruit and sourdough bread. Lots of fun making this and such an enjoyable taste treat. A double sauce is drizzled on; the last is an explosion of the full body dark rum flavor in a thin syrup with a hint of maple syrup. Use your favorite bread and dried fruits, soaked in rum. Enjoy!
Things You Will Need:
- Stale sourdough baguette, 1 12" loaf
- 1 c. rum-soaked dried dates
- 2 eggs
- 2 c. milk
- 3 Tbsp. Greek yogurt
- 1 tsp. baking powder
- 1/2 tsp. salt
- 2 Tbsp. Splenda or sugar
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 2 tsp. vanilla extract
- 1/2 c. powdered sugar
- 2 Tbsp. heavy cream or milk
- 2 Tbsp, dark rum
- 3 tsp. maple syrup
- Syrup Topper:
- 5 Tbsp. of dark rum
- 2 Tbsp. maple syrup
Mix together the milk, yogurt, eggs, sugar, vanilla extract.
Rehydrate several day old bread. Add stale bread and soak for 2-4 hours; so bread can fully absorb the flavors.
Soak dates in dark rum for 2-12 hours. There are several brands and types of rum that can be used. I have found dark rums to be the best for this dish.
Golden baked bread pudding. Add dates and the remaining ingredients and all favorite condiments. Bake at 350 degrees for 35 minutes or until golden.
Allow glaze to permeate the inner bread pudding. Poke holes with a fork just below the middle of pudding to allow glaze to seep in.
First rum glaze. Glaze ingredients should be blended and cooked on medium-low for 5 minutes. Pour glaze evenly over top of semi-cooled bread pudding.
Second rum sauce topping. Blend maple syrup and dark rum, warm for 1-2 minutes and pour over cut bread pudding, or serve as a side sauce.
Tips & Warnings
- Rum soak cherries, figs or any other favorite dried fruit for this recipe.
- Replace rum with rum flavoring.
- Use 3 cups of favorite stale bread.
- Use Splenda in place of regular or powdered sugar.
- Cook syrup longer, if alcohol is not desired in this dish.
- Add butter to rum syrup for richness.