Description
A delicious bread pudding made with day-old bread, spiced rum, and a rich custard.
Ingredients
Scale
- 12–16 ounces sturdy day-old bread, cut in 1-inch cubes (around 10–12 cups)
- 7 large eggs
- 2 and 1/2 cups whole milk
- 1 cup heavy cream
- 1/4 cup spiced rum (or regular dark/golden rum)
- 1 cup granulated sugar
- 1/4 cup packed light or dark brown sugar
- 2 teaspoons pure vanilla extract or vanilla bean paste
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup raisins, cinnamon chips, or chocolate chips (or mix of any)
- 1/2 cup unsalted butter, cut into 8 Tbsp-size pieces
- 1 cup packed light or dark brown sugar
- 1/2 cup heavy cream
- 2 tablespoons spiced rum (or regular dark/golden rum)
- 1/4 teaspoon salt
Instructions
- Cut the bread into 1-inch cubes. Let the cubed bread sit out uncovered for a few hours or up to 24 hours. (If you don’t have enough time, see Notes section below.)
- Grease a 9×13-inch baking pan (or any 3–4-quart baking dish) with nonstick spray. Spread the bread cubes in the pan. Sprinkle the raisins and/or cinnamon chips evenly over the bread cubes.
- In a large bowl (preferably with a pour spout), whisk together eggs, milk, cream, rum, granulated sugar, brown sugar, vanilla, cinnamon, and salt until combined. Pour evenly over the bread.
- Cover the pan tightly and refrigerate for at least 4 hours or up to 24 hours. This gives the bread a chance to soak up the custard and is a key step in this recipe.
- Remove bread pudding from the refrigerator and let it sit at room temperature for 10–15 minutes while you preheat the oven to 350°F (177°C).
- Bake, uncovered, for 50–55 minutes, or until the center is set (no longer liquid-y). If the top of the bread pudding is beginning to brown too much, cover the pan loosely with aluminum foil.
- Place the sliced butter in a medium saucepan over medium heat. Add brown sugar, and stir/whisk until melted and combined. Slowly pour heavy cream into the saucepan, whisking the entire time. Bring to a boil, then stop whisking and reduce heat to medium-low. Let the sauce simmer for 3 minutes. Remove from heat and whisk in the rum and salt. Let cool for at least 10 minutes to allow the sauce to thicken.
- Remove bread pudding from the oven and cool for 5–10 minutes before serving. Bread pudding deflates slightly as it cools. Pour butter rum sauce all over the bread pudding, or serve each slice with butter rum sauce. Cut into slices and serve warm with ice cream, if desired.
- Cover leftovers tightly and store in the refrigerator for up to 3 days.
Notes
- If short on time, you can skip the step of letting the bread cubes sit out for several hours; however, for best results, allow them to dry out a bit for more texture.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 150mg