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Bread Pudding with Rum Sauce

A good old Yankee dish, still featured in many of the best hotels.

6 slices white bread, cut into cubes
2 cups half-and-half
5 tablespoons butter
3 eggs, beaten
1 cup granulated sugar
1 Granny Smith apple, peeled and diced
6 ounces dried apricots, chopped
4 tablespoons golden raisins
4 tablespoons chopped walnuts
1 once brandy
1 tablespoons combined spices
(1 teaspoon each nutmeg, cinnamon, allspice)
1 teaspoon vanilla extract
1/4 teaspoon salt

Preheat the oven to 350 degrees.

Place the bread cubes in a bowl. In a saucepan, combine the half-and-half and 4 tablespoons of butter heat until the butter is melted. Pour over the bread cubes. Let stand for 10 minutes. Then add beaten eggs and the ramining ingredients.

With the remaining tablespoon of butter, grease a 6 x 5 inch pudding mold and dust with flour. Pour the pudding mixture into the prepared mold.


Ingredients: Rum Sauce
1 cup granulated sugar
2 tablespoons cornstarch
1 1/3 cups water
3 tablespoons rum, or
1 1/4 teaspoon of rum flavoring
3 tablespoons butter

In a saucepan, combine sugar and cornstarch, and add the water. Cook and stir until tickened. Cook for 2 minutes more. Remove from heat. Add rum and butter.


6 Servings

Courtesy of Chef Silvestro Pernice, Princess Cruise
Chef Silvestro Pernice born in Torre del Greco, Italy worked aboard Pricess ships for 38 years. He has created many of the pasta adn fish entrees that are currently included on the Pricess menus.

Sheraton Fisherman's Wharf
Sheraton Fisherman's Wharf

New York Marriott Marquis
New York Marriott Marquis