Description
This Bread Pudding with Butter Rum Sauce is a delightful blend of flavors, bringing together day-old bread, rich custard, and a creamy sauce, making it the perfect comfort food.
Ingredients
- Day-Old Bread (12–16 ounces)
- Large Eggs (7)
- Whole Milk (2 and 1/2 cups)
- Heavy Cream (1 cup)
- Spiced Rum (1/4 cup)
- Granulated Sugar (1 cup)
- Brown Sugar (1/4 cup, packed)
- Vanilla Extract (2 teaspoons)
- Cinnamon (1 teaspoon)
- Salt (1/4 teaspoon)
- Raisins or Chips (1 cup)
- Unsalted Butter (1/2 cup, cut into pieces)
- Brown Sugar for Sauce (1 cup, packed)
- Heavy Cream for Sauce (1/2 cup)
- Spiced Rum for Sauce (2 tablespoons)
- Salt (1/4 teaspoon)
Instructions
- Cut day-old bread into 1-inch cubes and let sit uncovered for a few hours to dry out.
- Grease a 9×13-inch baking pan and evenly spread bread cubes in the bottom.
- Whisk together eggs, milk, cream, rum, sugars, vanilla, cinnamon, and salt until smooth.
- Pour the custard over the bread cubes, ensuring they are submerged, and refrigerate for 4 to 24 hours.
- Preheat oven to 350°F (177°C) and let pudding sit at room temperature for 10–15 minutes before baking.
- Bake for 50–55 minutes until the center is set and does not jiggle; cover with foil if browning too quickly.
- Prepare the butter rum sauce by melting butter with brown sugar, then adding cream and simmering.
- Whisk in rum and salt off heat, then allow the sauce to cool slightly before serving with pudding.
Notes
Ensure to use day-old bread for optimal texture; fresh bread may become soggy.
Room temperature ingredients help achieve a creamier custard. Consider covering the pudding with foil if it browns too fast during baking.
Feel free to mix in your favorite fruits or nuts for added flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 155mg