Bread Pudding with Hot Butter Rum Sauce
Total Time
1 hour 5 minutes
Prep Time
15 mins
Cook Time
50 mins
Rating
4.6 out of 5 stars
(37)
Ingredients
12 servings
- 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
- 1/3 cup heavy cream
- 1 cup white sugar
- 1/2 cup butter
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Preparation
Step 1
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 2 1/2 tablespoons rum. Stir constantly until sugar is dissolved. Pour over bread and allow to soak for 30 minutes.
Step 2
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.
Step 3
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 1 1/2 tablespoons rum. Pour the warm sauce over each slice of bread pudding before serving.
Step 4
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Chef's notes
Store leftovers in the fridge and keep the sauce in a separate container. To reheat an individual slice, place it in a bowl with a spoonful of sauce on top and stick it in a 350-degree oven for 5-10 minutes (or a minute in the microwave would work, too).
You could make this in a 9×13 pan but the slices wouldn’t be quite as thick.
