Description
This Bread Pudding with Rum Sauce is out of this world delicious, y’all! It’s giving you all the bells and whistles of an old-fashioned bread pudding dish along with an epic, swoon-worthy hot buttered rum sauce. You’ll love the rich, flavorful custard that beams with sweetness, golden raisins, cinnamon, and pecans. Serve this bread pudding for a truly luxurious dessert recipe that everyone will go crazy over!
Ingredients
For the bread pudding:
- 1 loaf of day-old bread (about 1 lb)- cut into small cubes
- 4 large eggs
- 1 (12-ounce) can evaporated milk
- 1 cup heavy whipping cream
- 1 cup granulated sugar
- ½ cup (1 stick) salted butter, melted & slightly cooled
- ⅓ cup golden raisins
- 1 tablespoon rum extract (or vanilla extract)
- 1 teaspoon ground cinnamon
- ¾ cup chopped pecans
For the hot buttered rum sauce:
- ½ cup (1 stick) salted butter
- 1 (14-ounce) can sweetened condensed milk
- ½ cup heavy whipping cream
- ¼ cup packed dark brown sugar
- ¼ cup rum- I use Myers’s dark rum
For serving bread pudding– optional:
- Vanilla ice cream, whipped cream & chopped pecans, as desired.
Instructions
- Place the cubed/torn bread pieces into a large bowl and set aside. Then grease a 9×13-inch (or similarly large baking vessel) baking dish with butter or cooking spray and set aside.
- In another medium bowl, combine the eggs, evaporated milk, heavy cream, sugar, melted butter, raisins, rum extract (or vanilla), ground cinnamon, and pecans. Whisk the custard mixture well to thoroughly combine.
- Pour the custard mixture over the bread and use a spatula or your hands (fitted with disposable gloves, if desired) to toss until combined- ensuring the bread pieces are well saturated with the custard mixture. Set the bowl aside to rest and soak.
- Meanwhile, place an oven rack in the center position, and then preheat the oven to 350°F.
- When the oven is preheated, empty the soaked bread into the prepared baking dish. Bake the bread pudding for 50 minutes to 1 hour, or until the custard is set and the bread and edges are golden brown. Set the dish aside to cool while you prepare the rum sauce.
- In a small saucepan over medium heat, combine the butter, condensed milk, heavy cream, and brown sugar. Briefly stir the mixture to semi-combine. Let the mixture cook, stirring occasionally, until the butter has melted. Then increase the heat to medium-high and bring the sauce to a gentle boil. Once achieved, remove the sauce from heat. Then stir in the rum until fully incorporated.
- Evenly pour half of the hot buttered rum sauce over the bread pudding. Let sit for at least 30 minutes to cool and set. Pour the remaining sauce into a small ramekin or mason jar to save for serving.
- Slice the bread pudding into wedges and serve warm or at room temperature, passing the remaining rum sauce over bread pudding servings as desired. [Note: the rum sauce may thicken as it cools, to remedy, reheat in the saucepan over low heat or in the microwave- if needed]. For an extra pop of deliciousness, top pudding with a scoop of vanilla ice cream or a dollop of whipped cream, and garnish with chopped pecans, if desired. Enjoy!
Notes
- Please read blog post in its entirety for more tips + tricks.