I recently discovered that I love bread pudding. Like a lot. Of course, I made this discovery at Disney after having far too much banana bread pudding at Tusker House's character breakfast... And too many pots of English bread pudding at Earl of Sandwich... And staying at the Polynesian and smelling the awesome bread pudding every day for a week...
I made this recipe exactly as written, to the letter, even the custard sauce (which as anybody who reads this blog can tell you is something that constantly gives me
A new favorite breakfast recipe? You win again, Disney.
Vanilla Rum Sauce
°o° 2 egg yolks
Warm milk in a saucepan over medium heat, being sure to not boil. Whisk in eggs, heavy cream, sugar, coconut milk, and rum. Remove from heat. Pour the custard over the bread mixture. Using a fork or spatula, press the bread into the liquid until well soaked and/or allow to sit for 10 minutes.
Bake 35-40 minutes or until pudding springs back in the center when pressed with a fingertip, but is still moist.
Serve immediately with vanilla rum sauce.
To make vanilla rum sauce:
Place a large bowl in an ice bath and set aside. Combine egg yolks, cornstarch, 2 tablespoons milk, and 1 tablespoon sugar in a separate small bowl, stirring until smooth.
Combine 1 cup milk, remaining sugar, and vanilla in a small saucepan and bring to a boil. Whisk the yolk mixture into the boiling milk. Immediately pour the sauce from the pan into a bowl sitting in the ice bath to prevent curdling. Add rum and whisk thoroughly. Serve warm over the bread pudding.