Description
This Bread Pudding with Butter Rum Sauce is a delightful combination of custardy goodness and sweet, spiced flavors. Perfect for brunch or dessert, this recipe features golden bread drenched in a rich rum sauce, making it a memorable and comforting treat for all occasions.
Ingredients
Scale
- 12–16 ounces of day-old bread (French or sourdough)
- 7 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- ¼ cup spiced rum
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup raisins, cinnamon chips, or chocolate chips
- 4 tablespoons unsalted butter (for sauce)
- 1 cup packed brown sugar (for sauce)
- ½ cup heavy cream (for sauce)
- 2 tablespoons rum (for sauce)
Instructions
- Cut the day-old bread into 1-inch cubes and let them sit to dry.
- Grease a 9×13 inch baking dish and layer the bread and raisins or cinnamon chips.
- Whisk together eggs, milk, cream, rum, sugars, vanilla, cinnamon, and salt in a bowl.
- Pour the custard over the bread and press down to soak.
- Refrigerate for 4 to 24 hours to allow soaking.
- Preheat oven to 350°F and bake for 50-55 minutes until golden brown.
- For sauce, melt butter, add brown sugar, cream, and rum, and simmer until thickened.
- Serve bread pudding warm with butter rum sauce.
Notes
Ensure the bread is stale for better absorption of custard.
Room temperature ingredients yield a smoother custard.
Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 180mg