Rum Raisin Sweet Bread Pudding


 Sometimes the best recipes are created with Leftovers!   

Having fun in the kitchen this week creating new recipes using Easter Dinner Leftovers!  Yesterday a delicious Cream of Roasted Veggie Soup made from a Roasted Veggie medley Kate made, and today Grilled Lamb , Artichoke and Roasted Red Pepper Salad was made with a leftover grilled lamb and artichokes! I encourage you to serve your leftovers in a more exciting fashion this week rather than the usually re-heat and serve it again we all seem to be  guilty of more often than not! 

         Rum Raisin Sweet Bread Pudding 

1 Cup golden raisins

½ cup Malibu Rum

1/2 cup hot water

12 cups Sweet bread torn or cubed into 1-2 inch pieces 

3-4 extra  large eggs 

5-6 egg yolks

1 teaspoon pure vanilla extract 

2 teaspoon rum flavoring

¾ cup granulated sugar 

½ cup dark brown sugar

1 tablespoon fresh ground cinnamon, plus 1 teaspoon for top before baking

3 ½ cups half & half

1 tablespoon salted butter , softened

1 Soak raisins in Malibu rum & hot water for 10 minutes, strain liquid; reserve 

2 place bread in large mixing bowl; add soaked & strained raisins 

3 whisk eggs, egg yolks,half & half, brown sugar, granulated sugar, cinnamon, pure vanilla extract, and Rum flavoring together 

4 butter  12” round round dish 

5 pour egg mixture over bread, using clean hands or large spoon toss well, transfer to prepared baking dish; sprinkle top with 1 teaspoon cinnamon 

6 bake in preheated 350 degree oven 25-30 min

7 serve warm with scoop of Vanilla Ice cream

*Note~ I’m not a big fan of super ” Eggy” Bread Pudding, if you prefer a more eggy version simplely add 4 extra large eggs & 6 egg yolks ( I used 3 & 5 and it was perfectly pleasing to my tastebuds!)   Grilled Lamb Roasted Red Pepper and Artichoke Salad



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