Ingredients
- 1 loaf french bread, cut into 1 inch cubes, about 5 1/3 cups
- 1 cup whole milk
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 1 cup heavy cream
- 2 eggs
- 2 egg yolks
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- BUTTERSCOTCH RUM SAUCE
- 2/3 cup heavy cream
- 5 tbsp + 1 tsp butter
- 1 cup brown sugar, tightly packed
- 2 tbsp honey
- 2 tsp vanilla extract
- 2 tbsp rum
Preparation
Step 1
To make the bread pudding:
Place bread in large bowl and set aside.
Heat the milk with the brown sugar and granulated sugar in a pan on low heat until completely dissolved. Remove from the heat and let cool for 5 minutes. Transfer this mixture to a bowl and mix in the heavy cream. Whisk in the eggs gradually until well combined. Add the vanilla, 1 tsp cinnamon and rum and mix well. Set aside.
Butter an 8x8 inch square baking dish. Arrange bread cubes then carefully pour the custard mixture evenly over the whole thing. Set aside for 30 minutes at room temperature or overnight in the fridge, covered. Gently press down the bread cubes with the back of a wooden spoon to properly soak all the bread cubes every 10 minutes.
Bake at 350 degrees for 45-50 minutes until the pudding is set. Best served warm drizzled with the butterscotch rum sauce.
Put everything together, except for the rum, in a saucepan on low heat and boil gently for 10 minutes, stirring once in a while until nice and thick. Remove from the heat and stir in the rum. Drizzle warm pudding slices with the sauce before serving. Store remaining sauce separately in fridge then heat in microwave before serving.