Preparation for the bread pudding:
Prepare the bread baking mix according to package instructions and leave to cool. Grease a large casserole dish. Whisk the 6 eggs. Stir in the milk, sugar, vanilla sugar and cream. Slice the bread into cubes and fold it into the mixture. Cover and refrigerate for 2 hours. Preheat the oven to 175°C. Pour the mixture into the prepared casserole dish. Bake for 75 minutes, or until it has puffed up and is golden in colour. Remove from oven and cool briefly. Serve warm with rum sauce.
Preparation for the rum sauce:
Melt the butter in a pot. Mix together the cane sugar and the cornstarch, and stir into the butter. Add the milk, and while stirring constantly bring to a boil. Continue stirring until the sauce has thickened. Stir in the rum and serve warm.
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