Sometimes the best recipes are created with holiday leftovers!
Rum Raisin Sweet Bread Pudding!
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
Ingredients
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 lg 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 butter
Step-by-Step
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 simply add 4 extra large eggs & 6 egg yolks( I used 3 & 5 and I found it to be perfectly pleasing to mytastbuds! )
Grilled Lamb Roasted Red Pepper & Artichoke Salad
Good Morning Gloucester 