Ingredients

How to make it

  • Preheat the oven to 350 degrees F.
  • Toss the bread cubes with the melted butter in a large bowl, spread on a large baking sheet, and bake until lightly browned, about 10 minutes. Transfer to a 7 by 11-inch baking dish and set aside.
  • Beat the eggs in a large bowl. Add the sugar, rum, vanilla, nutmeg, and salt and whisk to combine. Slowly add the milk, whisking constantly. Add the syrup from both canned, drained fruits and whisk to combine.
  • Arrange the fruit over the toasted bread cubes. Pour the custard evenly over the mixture, dot with the sliced butter, and bake until the custard sets, about 35 minutes. Let rest for 15 minutes.
  • Spoon the pudding into dessert bowls, ladle 3 to 4 tablespoons of the rum sauce over each serving, and serve.
  • Rum Creme Anglaise:
  • 4 large egg yolks
  • 2 tablespoons cornstarch
  • 6 tablespoons sugar
  • 2 teaspoons vanilla extract
  • 2 cups milk, scalded
  • 1/4 cup dark rum
  • Whisk together the egg yolks, cornstarch, sugar, and vanilla in a medium saucepan. Slowly whisk in the warm milk and cook, stirring constantly, over medium-low heat until the mixture thickens, 3 to 4 minutes. Strain through a fine mesh strainer into a medium bowl and stir in the rum. Serve room temperature or chilled.

Reviews & Comments 7

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  • grizzlybear 7 years ago
    angelgal enjoy
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  • grizzlybear 7 years ago
    hay coffeebean how you doing.hope you enjoy
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  • coffeebean53 7 years ago
    :)~ Drooling here a mile a minute. You've outdone yourself with this one. Awesome recipe.
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    " It was excellent "
    angelgal ate it and said...
    Oh my goodness!!! WILL try!!
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    " It was excellent "
    notyourmomma ate it and said...
    Great post Griz!!! I love a good creme anglaise and the rum just makes this more FUN! Toodles, Notcho
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  • grizzlybear 7 years ago
    hahahhahahaha..................Your funny.mystic river
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    " It was excellent "
    mystic_river1 ate it and said...
    Shay bear that shounds deeeeelucious.JUST A LITTLE MORE RUM AND IT WILL BE GREAT !
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