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

Scale

12 ounces day-old bread
7 large eggs
2 and 1/2 cups whole milk
1 cup heavy cream
1/4 cup spiced rum
1 cup granulated sugar
1/4 cup brown sugar, packed
2 teaspoons vanilla extract
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup raisins or chips
1/2 cup unsalted butter, cut into pieces
1 cup brown sugar for sauce, packed
1/2 cup heavy cream for sauce
2 tablespoons spiced rum for sauce
1/4 teaspoon salt for sauce

Cook Mode Prevent your screen from going dark

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