Bread Pudding with Caramel-Rum Sauce

By Jahel

Ingredients

• 2 c whole milk
• 1 T grated orange zest from 1 orange
• 5 large eggs at room temp
• 2-3/4 c cold heavy whipping cream divided
• 2 c sugar divided
• 2 t vanilla divided
• 10 c crustless stale bread pieces from 12 slices
• 1/2 c unsalted butter plus more for greasing pan
• 1/2 c light corn syrup
• 3/4 c dark rum
• 1/2 t kosher salt

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Whisk together milk, zest, eggs, cinnamon, 2 c heavy cream, 1 c sugar and 1 t vanilla in a large bowl. Stir in bread, cover, and chill at least 30 minutes and up to 8 hours.

Step 2

Preheat oven to 325. Grease 13x9 baking pan with butter; pour in bread mixture. Bake in oven until golden brown and set in middle, 65-75 minutes, rotating after 35 minutes.

Step 3

Meanwhile, place butter in a medium saucepan over medium heat, and cook, stirring constantly, until it turns golden brown and has a nutty aroma, 5-6 minutes. Remove from heat. Add corn syrup, rum, salt, 1 cup sugar, 3/4 c cream and 1 t vanilla to pan; stir to combine. Return pan to heat over medium-low; cook, stirring occasionally, until sauce has reduced by half, 12-15 minutes. Remove from heat.

Step 4

Scoop warm bread pudding onto serving plates. Pour warm sauce over pudding and serve.