Wednesday, January 29, 2014
Cinnamon Bread Pudding with Salted Chocolate Rum Sauce
When the folks at Captain Morgan asked me to create Superbowl recipes, I was a bit stumped. Not by the drink part because I can whip up a cocktail pretty easily. But when I think of game day food I think of appetizers and wings and such. Neither Brian nor I are much into that so I went blank for a while. I even asked some football fanatic friends what they like to eat but it still felt foreign to me.
1 Cup milk
1/4 Cup heavy cream
1/4 Cup sugar
1 Teaspoon vanilla
1/2 Teaspoon cinnamon
1/4 Teaspoon salt
5 Slices of challah or other egg bread, cut into cubes
Place the bread cubes into a baking dish (mine is about 9" x 5") and pour the cooked custard over it. Make sure it soaks all the way through to the bottom. Bake in a pre-heated 350 degree oven for 35 - 40 minutes or until the custard has set.
1/2 Cup sugar
1 Cup heavy cream
4 oz. Milk chocolate
Pinch of sea salt
Pinch of cinnamon
2 oz. Captain Morgan Spiced Rum
This recipe is part of the CaptainsTable challenge where I get to play with rum and make fun recipes. More importantly, for every recipe that anyone posts with the #CaptainsTable hashtag Captain Morgan Rum will donate $1 to WhyHunger. So, if you have recipes to share on social media, please add the hashtag as well and check out other ideas on their Facebook and Pinterest pages.