Description
This Bread Pudding with Butter Rum Sauce combines creamy custard, sturdy bread, and a rich rum sauce for a comforting dessert. Perfect for any gathering, it’s easy to prepare and delightfully flavorful!
Ingredients
- Sturdy Day-Old Bread (12–16 ounces)
- Large Eggs (7)
- Whole Milk (2.5 cups)
- Heavy Cream (1 cup)
- Spiced Rum (1/4 cup + 2 tbsp)
- Granulated Sugar (1 cup)
- Brown Sugar (1/4 cup)
- Pure Vanilla Extract (2 tsp)
- Cinnamon (1 tsp)
- Salt (1/4 tsp)
- Add-ins (1 cup raisins, cinnamon chips, or chocolate chips)
- Unsalted Butter (1/2 cup)
- Additional Brown Sugar for Sauce (1 cup)
- Heavy Cream for Sauce (1/2 cup)
Instructions
- Cut day-old bread into cubes and let sit to dry.
- Grease a baking pan and spread the bread evenly.
- Whisk together eggs, milk, cream, rum, sugars, vanilla, cinnamon, and salt.
- Pour mixture over bread and refrigerate to soak.
- Preheat oven to 350°F and let the pan sit at room temperature before baking.
- Bake for 50–55 minutes until set; cover with foil if browning too fast.
- Make the butter rum sauce with butter, brown sugar, and cream, then whisk in rum and salt.
- Cool the pudding, slice, and serve with sauce.
Notes
Use high-quality bread for the best texture.
Adjust the amount of rum to taste for a non-alcoholic version or experiment with different flavors.
Bread pudding can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 150mg