Bread Pudding with Rum Sauce

Pudim de pão com RUM


2 cups milk
4 eggs, separated
1 cup brown sugar
1 tablespoon dark rum
1⁄2 teaspoon vanilla extract
5 1⁄2 cups day-old white bread, cut in small cubes
1⁄2 cup golden raisin

RUM SAUCE Ingredients
1 1⁄2 cups brown sugar
2 teaspoons all-purpose flour
3⁄4 cup 35% cream
3⁄4 cup milk
1 tablespoon dark rum
1 teaspoon vanilla extract
1⁄2 cup roasted whole pecans


1 – Position the oven rack at the center of the oven. Preheat the oven to 350 °F (180 °C);
2 – Butter an 8 in (20 cm) diameter soufflé mould that has an 8 cups (2 litres) volume and sprinkle with sugar;
3 – In a bowl, mix the milk, the egg yolks, brown sugar, the rum and vanilla. Add the bread and raisins. Let the mixture impregnate for 10 minutes;
4 – In another bowl, beat the egg whites until there is a formation of firm peaks;
5 – Using a spatula, little by little incorporate the meringue to the bread mixture while folding carefully. Pour into the mould;
6 – Bake for about 1 hour, or until the center is firm and slightly humid;
7 – Serve immediately. Decorate with pecans and coat with the sauce.

Rum Sauce:
1 – In a sauce pan, mix the brown sugar and flour;
2 – Add the cream, milk, rum and vanilla;
3 – Bring to a boil while whisking constantly. Let it become lukewarm while whisking a few times.