Bread Pudding with Hot Butter Rum Sauce

Bread Pudding with Hot Butter Rum Sauce
Bread Pudding with Hot Butter Rum Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For the pudding:

  • 7-8

    cups torn or cubed French bread

  • 3/4

    cup dark brown sugar

  • 3

    cups milk

  • 4

    tablespoons butter

  • 1

    teaspoon cinnamon

  • 1

    teaspoon vanilla

  • 2/3

    cup raisins

  • 1/4

    cup rum, divided

  • 4

    beaten eggs

  • For the sauce:

  • 1/3

    cup heavy cream

  • 1

    cup white sugar

  • 1/2

    cup butter

Directions

For the bread pudding, cut or tear bread into pieces and place in a large bowl. In a medium saucepan over low heat, melt brown sugar, milk, butter, cinnamon, vanilla, raisins, and 2½ tablespoons rum. Stir constantly until sugar is dissolved. Pour over bread and allow to soak for 30 minutes. Preheat oven to 350 degrees. Add 4 beaten eggs to the soaked bread mixture and stir gently. The bread should be completely saturated with the egg and milk mixture. Pour into a buttered 9-inch square baking dish and bake for 40-50 minutes until the top is browned and the middle is set. Do not overbake or the bread pudding will become dry. For the sauce, melt the heavy cream, white sugar, and butter in a medium saucepan over low heat. Do not boil or the mixture will start to crystallize. When sugar has dissolved, add 1½ tablespoons rum. Pour the warm sauce over each slice of bread pudding before serving.

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