Sorrel Bread Pudding

Ingredients

Bread Pudding

• 10 slices bread
• 1 ½ cup sugar
• 1 tsp nutmeg
• ½ tsp salt
• ½ tsp Benjamins Mixed Spice
• 1 tsp Benjamins Cinnamon
• ½ cup raisin
• 2 tbsp Benjamin Vanilla
• ¼ cup rum
• 2 eggs
• 2 cup stew sorrel (condense)
• 3 cups milk

Heavenly Rum Sauce

• ½ cup rum
• 2 tsp Benjamins Cinnamon
• ¼ cup sugar
• ¼ cup heavy cream
• 2 tsp Benjamins Vanilla
• 2 tsp Benjamins Nutmeg
• 2 tsp corn starch

Method

Bread Pudding

Preheat oven to 350 degrees

Cut bread into large dice and toast for 10 minutes

Mix liquid and spice together

Stew sorrel and blend, combine to milk base

Pour mixture over bread and put to bake for an hour

Insert cake tester for doneness

Allow to cool and serve with heavenly rum sauce

Heavenly Rum Sauce

Combine all ingredients in a heavy sauce pan and cook until thickened