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Receta breadnog pudding with eggnog-pecan sauce

by Chez la mere

Ingredientes

Bread Pudding: 1 tbsp (15 mL) granulated sugar 1 cup (250 mL) raisins 1/2 cup (125 mL) dark rum 5 cups (1.25 L) eggnog 4 large eggs 1/2 vanilla bean, split lengthwise, seeds scraped out and reserved 1 loaf challah bread, cut in 1-inch (2.5-cm) cubes (about 12 cups/3L) Eggnog & Pecan Rum Sauce:

1/2 cup (125 mL) raw pecan halves 2 tbsp (30 mL) butter 2 tsp (10 mL) all-purpose flour 1-1/2 cups (375 mL) brown sugar 3/4 cup (185 mL) each: milk, 35 per cent cream 1 tbsp (15 mL) dark rum 1/2 vanilla bean, split lengthwise, seeds scraped out and reserved 1/2 cup (125 mL) eggnog

Direcciones

1. For Bread Pudding, butter 11-inch by 7-inch (28–cm by 18-cm) baking dish. Sprinkle with sugar.
2. In small saucepan, combine raisins and rum over medium heat. Simmer until raisins are plump and liquid nearly evaporates, about 10 minutes.
3. In large mixing bowl, whisk eggnog, eggs and vanilla bean seeds. Add bread and raisin mixture. Stir. Let stand 10 minutes to moisten; stir again.
4. Pour mixture into prepared dish. Bake in preheated 400F (200C) oven 45 minutes or until puffed, golden and firm.
5. Meanwhile for Eggnog & Pecan Rum Sauce, in medium, dry skillet, heat pecans over medium-low, shaking pan often, until toasted, about 7 to 10 minutes.
6. In medium saucepan over medium heat, melt butter. Add flour. Cook, stirring constantly, until light brown, about 6 minutes. Add sugar, milk, cream, rum and vanilla bean seeds. Bring to a boil, whisking constantly. Mixture will thicken and turn caramel colour. (Makes about 3 cups/750 mL.)
7. Let sauce cool 5 minutes. Stir in pecans and eggnog.
8. Serve bread pudding warm with sauce spooned over top.
9. Makes 8 to 12 servings.

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