Bread Pudding Rum Sauce
Ingredients
- 3/4 cup sugar
- 2 tbsp flour
- 1 cup water
- 1 stick butter
- 1/2 tsp vanilla
- 2 tsp rum or rum extract
Step-by-Step Instructions
- Combine flour, water, sugar and butter in a sauce pan.
- Cook over medium heat, stirring frequently, until mixture begins bubbling, about 8-10 minutes.
- Remove from heat and add the vanilla and rum. Mix well and you are done! Pour the rum sauce over the entire bread pudding or over the individual servings.
Common Problems and Solutions
Q: Why is my sauce lumpy?
A: Make sure to whisk the flour thoroughly when combining with the water and sugar. If lumps form, strain the sauce through a fine-mesh sieve while still warm.
Q: Can I make this ahead?
A: Yes! Store in an airtight container in the refrigerator for up to a week. Reheat gently on the stovetop or in the microwave, adding a splash of water if it's too thick.
Q: The sauce is too thin, what do I do?
A: Continue simmering for a few more minutes to thicken. The sauce will also thicken slightly as it cools. If it's still too thin, mix 1 teaspoon of flour with 2 tablespoons of cold water and whisk into the bubbling sauce.
Tips and Techniques
The sauce will thicken as it cools, so don’t over-reduce it on the stove. For a richer flavor, use dark rum instead of light rum. If using rum extract, you can increase to 1 tablespoon for a stronger rum flavor without the alcohol.
Ingredient Substitutions
- rum or rum extract: bourbon or whiskey
- butter: margarine
- vanilla extract: almond extract
Equipment Needed
- Medium saucepan
- Whisk or wooden spoon
Historical Context
Rum sauce for bread pudding is a Louisiana dessert tradition, reflecting the state’s historic connection to Caribbean rum trade through the Port of New Orleans. The versatility of using rum, whiskey, or extract made it accessible to all families.
