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Recipes
Recipe provided by Chef Rob Thomas of Winnipeg, Canada Bread Pudding  - Heavy
Whipping Cream - 5 cups
- Honey
- 12 oz.
- Sugar
- 14 oz.
- Nutmeg
- 1 tablespoon
- Eggs
- 6
- Bread
- 1 lb.
- Raisins - 1 cup
 - Mix the sugar,
- whipping cream, eggs, and nutmeg until smooth.
- Mix with the bread and raisins and leave
overnight in fridge.
- Put in 8x10 pan.
- Bake at 350F high fan in water bath.
- Let cool, cut into equal portions.
- Serve warm with spiced rum sauce and ice cream.
Spiced Rum Sauce
- Ingredients
- Golden
Brown Sugar - 2 cups
- Unsalted
Butter - 1 cup
- Whipping
Cream - 1 cup
- Dark
Rum - 4 tablespoon
- Cinnamon,
ground - 1 tablespoon
- Stir brown sugar and butter in heavy medium
saucepan over medium heat until melted and smooth, about 2 minutes.
- Add cream, rum, and cinnamon and bring to simmer.
- Simmer until sauce thickens and is reduced to 1 1/2
cups, about 5 minutes.
- Serve warm
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