Rum Sauce (For Bread Pudding, Cake, Etc.) |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 10 |
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Dress up bland bread pudding or coffee cake, use to rescue day old donuts, or add some adult richness to ice cream. Be creative, add a little cinnamon, a few raisins, walnuts, bananas... The possibilities are endless. Have fun and enjoy! Ingredients:
1 cup fat-free half-and-half |
1 cup sugar |
1/2 cup spiced rum |
1/2 teaspoon salt |
1/4 cup cold water |
2 tablespoons corn starch |
1/8 cup butter |
1 teaspoon pure vanilla extract |
Directions:
1. Combine the corn starch and water in a small bowl and set aside.
2. In medium sauce pan whisk together the half-and-half, sugar, rum, and salt. Turn the heat on medium and stir almost continuously, I keep the whisk moving, giving 5 second breaks from time to time.
3. When the sauce just begins to boil, give the corn starch/water mixture a quick stir and quickly add it to the sauce. Remember to keep stirring!
4. The sauce should thicken within a few seconds.
5. Once it reaches the consistency of gravy, remove from heat and add the vanilla and butter, whisk quickly.
6. Pour the hot sauce over your favorite bread pudding, ice cream, pound cake, etc.
7. Pour over day old donuts, bake at 375° for 20 minutes for a quick brunch. Serve with coffee.
8. Pour over unbaked, canned biscuits, bake at 375° for 35 minutes for bread pudding. Serve this bread warm, alone or with vanilla ice cream.
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