Hurricane Pudding

When a storm is on its way, some folks stock up on water, some on sand bags… but us?

We pull out the alcohol and crusty bread and start making bread pudding… because if the lights go out and the end is nigh we may find ourselves in a dire carb deficit…

… and then what would we do?

Mark is the creative genius behind this ridiculously delicious rum pudding… I found him down in his lab praying that the lights would keep just ten minutes more. Once the pudding was done we’d be ready for anything.

Hurricane Pudding

Bread Pudding:
5 medium crusty old rolls
2 tablespoons rum
¾ cup milk
¾ cup cream
2 eggs
¾ cup sugar
½ teaspoon vanilla
½ teaspoon nutmeg
½ teaspoon cinnamon
¼ cup chopped walnuts

Sauce:
¾ cup dark brown sugar
½ cup water
1 stick butter
¼ rum

Preheat the oven to 350 degrees and grease a medium sized casserole dish with butter.

Cut the crusty old rolls into 1”x2” pieces.

Toss the bread pieces with the cinnamon and coat with the milk and cream. Let sit so the bread absorbs the liquid.

In a separate bowl combine the other ingredients and mix thoroughly.

Combine your bread mixture with your egg mixture and pour into the greased dish.

Scatter the walnuts over the top.

Place in the preheated oven for 30 to 40 minutes or until golden brown and firm in the middle.

While you wait, combine all sauce ingredients in a small pot and heat over medium heat, stirring constantly.

Allow the sauce to reduce and thicken to a syrup-like consistency, then remove from heat and allow to cool.

Allow the pudding to cool, then cut into portions you desire and spoon the sauce on top.

Enjoy!