Bread Pudding with Hot Butter Rum Sauce
Ingredients
- 78 – cups torn or cubed French bread
- 3/4 cup 3/4 cup dark brown sugar
- 3 cups 3 cups milk
- 4 tablespoons 4 tablespoons butter
- 1 teaspoon 1 teaspoon cinnamon
- 1 teaspoon 1 teaspoon vanilla
- 2/3 cup 2/3 cup raisins
- 1/4 cup 1/4 cup rum, divided
- 4 beaten eggs
- 1/3 cup 1/3 cup heavy cream
- 1 cup 1 cup white sugar
- 1/2 cup 1/2 cup butter
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Instructions
- 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.
- 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 1 1/2 tablespoons rum. Pour the warm sauce over each slice of bread pudding before serving.
Source
Original recipe: View Original