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Categories:Viewed: 26 - Published at: 6 years ago
Ingredients
- 1 pound Loaf Of Challa Bread (or Other Egg Bread Like Brioche), Cut Into 1 Inch Cubes
- 1 cup Raisins
- 5 Large Eggs
- 2-1/2 cups Half-and-Half, Divided
- 1 cup RumChata, Divided
- 1-1/2 cup Packed Brown Sugar, Divided
- 1/2 cups Granulated Sugar
- 1 Tablespoon Vanilla Extract
- 2 teaspoons Ground Cinnamon
- 1/4 teaspoons Salt
- 4 Tablespoons Unsalted Butter, Melted And Slightly Cooled
- 1 Tablespoon Cornstarch
- 3 Tablespoons Unsalted Butter
Method
- 1. Spray a 13x9 inch baking dish with cooking spray. Place the bread and the raisins in a large bowl and toss them together lightly with your fingers. Pour this mixture into the prepared baking dish and spread out evenly.
- 2. In a large bowl, whisk the eggs until lightly beaten. Add 2 cups pf the half-and-half, half of the RumChata, 1 cup brown sugar, the granulated sugar, vanilla, cinnamon, salt, and melted butter. Whisk until well combined. Pour the custard over the bread. Let it rest for 20-30 minutes while occasionally pressing the bread down into the custard with the back of a wooden spoon. Preheat oven to 350 F.
- 3. After the bread has finished soaking and oven is preheated, put dish into the oven. Bake for 1 hour.
- 4. In the meantime, make the RumChata sauce. In a small bowl, whisk remaining 1/2 cup half-and-half with the cornstarch until dissolved. In a small sauce pot, heat 1/2 cup brown sugar with the second amount of butter over medium heat, stirring occasionally. Once butter is melted and sugar is dissolved, stir in the half-and-half mixture. Cook until the sauce thickens, about 4 minutes. Remove the sauce from the heat and stir in the remaining half of the RumChata.
- 5. Spoon the warm sauce over individual pieces of warm bread pudding.
