Thanksgiving Bread Pudding
Ingredients
- 3 cups cubed bread
- 2 cups white sugar
- 2 cups half-and-half
- 5 large eggs, beaten
- 2 teaspoons pure vanilla extract
- ½ cup raisins
- 1 cup packed light brown sugar
- ½ stick unsalted butter, softened
- 1 cup white sugar
- 1 stick unsalted butter, melted
- 1 large egg, beaten
- 2 teaspoons pure vanilla extract
- ¼ cup rum
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Instructions
- Scatter bread on a rimmed baking sheet in a single layer. Place inside a cold oven with the light on for 8 hours to overnight. Remove from the oven.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
- Mix sugar, half-and-half, and eggs together in a large bowl. Mix in vanilla. Add bread cubes and let sit until liquid is absorbed, 2 to 3 minutes. Stir in raisins. Pour into the prepared pan.
- Mix brown sugar and butter for topping together in a small bowl until crumbly. Sprinkle over the bread mixture.
- Bake in the preheated oven until set, 35 to 45 minutes.
- While the bread pudding is baking, prepare rum sauce: stir sugar, melted butter, egg, and vanilla together in a saucepan over medium heat. Stir until sugar melts. Add rum and stir until well combined.
- Remove bread pudding from the oven. Drizzle rum sauce over top and serve.
Source
Original recipe: View Original