Recipes for "bread pudding"

In a small bowl, combine the raisins with 1/4 cup bourbon. Cover and soak for 1 to 2 hours. The raisins should soak up most of the bourbon in this time (there may be some bourbon left in the bowl when they’re done soaking).

Preheat the oven to 350°F.

Place milk in a large mixing bowl and add the cubed bread. Press the bread into the milk with your hands until the bread is completely saturated (the bread may not absorb all the milk).

In a separate bowl, whisk the eggs, then whisk in the sugar, vanilla, allspice, and cinnamon. Pour over the bread and milk mixture. Add the bourbon-soaked raisins. Stir gently to combine.

If you have extra bourbon soaking liquid after draining the soaked raisins, feel free to mix some or all into the egg and milk mixture, according to your taste.

Pour the melted butter into the bottom of a 9x13 baking pan. Coat the bottom and the sides of the pan well with the butter. Pour the bread milk and egg mixture into the baking pan.

Bake at 350°F for 35 to 45 minutes, until the liquid has set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan.

While the bread pudding is cooking make the bourbon sauce. Melt the butter in a medium saucepan on low heat. Add the sugar and egg and whisk to blend well. Slowly cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, then remove from heat. Do not allow the mixture to simmer or the sauce will curdle. (By the way, if your sauce curdles, just take it off the heat and blend it smooth in a blender.)

Whisk in bourbon to taste. Whisk again before serving. The sauce should be soft, creamy, and smooth.

Serve the bread pudding with bourbon sauce on the side; pour on to taste.

Bread pudding is best served right away after it's finished baking. However, leftovers can be kept for up to 5 days refrigerated and can be reheated in the microwave.

To reheat, warm individual portions in 1-minute bursts in the microwave until warmed through. The sauce can be drizzled over top and reheated along with the individual slice.

We do not recommend freezing bread pudding.

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Preheat the oven to 375 degrees F (190 degrees C).

Toss bread cubes, raisins, melted margarine, and cinnamon together in a large bowl until well mixed; transfer to a 2-quart baking dish.

Beat eggs in same bowl; stir in sugar, vanilla, and salt until sugar dissolved. Slowly whisk in hot milk; pour over bread cubes, sprinkle with nutmeg, and set aside to soak for 5 minutes.

Bake in the preheated oven until a knife inserted into the center comes out clean, 25 to 30 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan with cooking spray; set aside.

Mix together milk, eggs, sugar, and vanilla in a large bowl until smooth. Stir in bread, bananas, and chocolate chips. Let mixture rest until bread soaks up liquid, about 5 minutes. Pour into the prepared loaf pan.

Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel inside the roasting pan, then place the roasting pan on the oven rack. Fill the roasting pan with water to reach halfway up the sides of the loaf pan.

Bake in the preheated oven until a knife inserted into the center comes out clean, about 1 hour.

Preheat oven to 350 degrees F (175 degrees C).

In a large mixing bowl, pour hot milk over bread. Blend eggs, sugar, and vanilla. Stir egg mixture into the bread mixture and blend well. Add raisins. Mix well.

Melt the margarine and pour into a 9x13-inch pan. Pour bread mixture over margarine. Bake for 40 minutes, or until firm and golden brown. Serve hot or cold.

Preheat oven to 325 degrees F (165 degrees C). Coat a 13x9-inch baking dish with 1/4 cup melted butter.

Pour half and half and milk over bread in a large mixing bowl; let soak for 10 minutes before gently stirring. Stir eggs into the bread mixture until incorporated. Add sugar, vanilla extract, cinnamon, and raisins respectively, stirring each addition into the mixture before adding the next. Spoon bread mixture into prepared baking dish.

Bake in preheated oven until bread mixture is firm and pudding-like, about 50 minutes.

Stir 1/2 pound unsalted butter, heavy cream, and brown sugar together in a heavy saucepan; bring to a boil. Reduce heat to low, stir pecans into the cream mixture, and simmer until the sugar is dissolved and the sauce thickens, about 5 minutes; pour over bread pudding to serve.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish.

To make the bread pudding: Combine bread, apples, and raisins in a large bowl. Combine milk, brown sugar, and butter in a small saucepan over medium heat. Cook and stir until butter is melted. Pour over bread mixture in the bowl; mix until evenly coated. Pour bread mixture into the prepared baking dish.

Whisk eggs, cinnamon, and vanilla together in a small bowl. Pour egg mixture over bread mixture in the baking dish.

Bake in the preheated oven until the center is set and apples are tender, 40 to 50 minutes.

Meanwhile, make the vanilla sauce: Mix milk, butter, white sugar, and brown sugar together in a saucepan. Bring to a boil, remove from heat, and stir in vanilla. Serve over pudding.

Preheat the oven to 325 degrees F (165 degrees C). Grease a 2-quart baking dish.

Place bread cubes into prepared baking dish. Heat milk and butter in a saucepan just to the boiling point. Pour over bread cubes; let stand 15 minutes.

Whisk eggs, sugar, cinnamon and salt together in a medium bowl. Stir in rhubarb; pour over soaked bread, and gently stir until combined. Sprinkle walnuts over top.

Bake in the preheated oven until nicely browned on top, about 50 minutes. Let stand for 10 minutes before serving.

Set the oven rack to the center position and preheat the oven to 300°F for toasting the bread. Grease the inside of a 6-quart slow cooker with the softened butter.

Spread the bread cubes in a single layer on a large sheet pan or two smaller pans. Bake for 20 minutes, stirring halfway through toasting. The bread should be lightly golden, dry, and crisp. Remove the bread cubes from the oven and let them cool for 10 minutes.

Once cool, transfer toasted bread to the slow cooker and arrange in an even layer.

In a medium bowl, whisk the eggs. Add the half-and-half, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, salt, and mashed bananas to the bowl with the eggs, and whisk to combine.

Pour the custard mixture over bread. Press the bread into the liquid to submerge. Cover and transfer to the refrigerator for at least 60 minutes, or up to 24 hours.

Remove the casserole from the refrigerator and let it sit at room temperature for 30 minutes.

Place the slow cooker insert into the slow cooker base, cover it with a lid, and cook it on the high setting for 2 1/2 to 3 1/2 hours, or on the low setting for 4 to 5 hours.

The casserole is ready when the custard is set in the center and puffy; it should not be runny or jiggle. It will shrink slightly once the heat is turned off. The center of the casserole should be above 175°F when tested with a thermometer.

In a medium high-sided saucepan add the sugar and water. Set the pan over medium-low heat and let the sugar dissolve without stirring. This should take about 3 to 5 minutes.

When it’s ready, the granules will be dissolved, and it will look just like gently bubbling clear water. (If you see sugar granules on the sides of the pan. Dip a pastry brush into a cup of tap water, and “paint” the inside of the pan with the wet brush to wash away any undissolved sugar.)

Once the sugar has dissolved completely, increase the heat to high and bring sugar to a low boil. Stir with a whisk until a deep amber color is formed and the temperature reads between 320°F to 340°F on a candy thermometer. This should take about 5 to 7 minutes. If your sugar boils rapidly, reduce the heat to medium high.

Remove the caramel from the heat.

Slowly and carefully whisk in 1/3 of the heavy cream in a thin stream. The caramel will bubble as the cream is added; allow it to subside before adding the rest of the cream. Whisk in the butter, cinnamon, and salt until smooth.

Let the sauce cool at room temperature for about 10 minutes before using, it will thicken as it cools, but still be pourable. (You can store the sauce in an airtight container for up to one week in the refrigerator.)

Allow the casserole to rest for at least 15 minutes before serving. Serve warm with a scoop of vanilla ice cream, caramel sauce, and a sprinkle of cinnamon.

Grease a 9 x 13-inch casserole dish.

Spread the cubes of bread out evenly on a baking sheet. Bake in the oven until lightly toasted, about 10 minutes.

You can skip this step if you’re using stale bread that is dry to the touch.

Simply Recipes / Hannah Zimmerman

Meanwhile, add the diced apples, brown sugar, butter, vanilla, cinnamon, and salt to a medium saucepan over medium heat. Stir and cook until the apples are soft and the sugar is melted, about 5 minutes. Remove from heat and set aside.

Simply Recipes / Hannah Zimmerman

In a large bowl, whisk together the milk, eggs, and sugar.

Add the bread cubes to the prepared casserole dish. Pour the apple filling on top. Using a large spoon or rubber spatula, toss the bread chunks and apple filling together until evenly distributed. Pour the egg and milk mixture on top.

Let sit at room temperature for 15 minutes before baking so that the bread can soak up most of the liquid.

Simply Recipes / Hannah Zimmerman

Simply Recipes / Hannah Zimmerman

Bake until the liquid has set and the bread on the surface of the casserole is golden brown, about 40 minutes. When the bread pudding is done baking, a sharp knife or toothpick inserted in the center should come out clean.

Simply Recipes / Hannah Zimmerman

While the bread pudding is baking, prepare the sauce. Combine the brown sugar and butter in a small saucepan over medium heat. Stir until the brown sugar is melted, 4 to 5 minutes.

Add the heavy cream and continue to stir the mixture over heat for 1 to 2 minutes. Stir in the bourbon and let the sauce simmer for 1 minute. Remove from heat. As the sauce cools, mix it every 1 to 2 minutes to prevent the butter from separating.

Pour the sauce over the bread pudding and serve warm.

If you don’t plan to serve the entire bread pudding at once, consider adding the sauce to each individual serving. Store any leftover bread pudding and sauce separately in airtight containers in the fridge for up to 4 days.

Did you love the recipe? Give us some stars and leave a comment below!

Simply Recipes / Hannah Zimmerman

Simply Recipes / Hannah Zimmerman

Preheat the oven to 300 degrees F (150 degrees C).

Arrange bread in a 9x13-inch baking dish; sprinkle with raisins and cinnamon.

Blend half-and-half, sugar, eggs, vanilla, and salt in a blender until smooth. Pour egg mixture over bread in the baking dish. Place the baking dish into a large roasting pan; fill the pan with boiling water halfway up the sides of the baking dish.

Bake in the preheated oven until set, about 1 1/2 hours. Serve warm or cold.

Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish with butter, and dust with confectioners' sugar.

In a large bowl, combine sugar, eggs, egg yolk, coconut milk, cinnamon, nutmeg, salt and coconut extract. Mix until smooth. Stir in 1 cup of flaked coconut, and 1/2 cup fresh coconut. Fold in bread cubes until evenly coated. Pour into prepared baking dish. Set aside for 30 minutes.

Bake on a cookie sheet in preheated oven for 25 minutes. Sprinkle top with remaining 1/2 cup flaked coconut. Continue baking for 25 to 30 minutes, or until center springs back when lightly tapped.

Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.

In a large bowl, combine bread, milk, sugar, butter, eggs, vanilla and butterscotch chips; mixture should be the consistency of oatmeal. Pour into prepared pan.

Bake in preheated oven 1 hour, until nearly set. (It should have a "thigh wiggle" or wiggle as much as a well endowed thigh.) Serve warm or cold.

Preheat the oven to 300 degrees F (150 degrees C).

Whisk 1 ½ cups sugar and eggs together in a medium bowl. Whisk in milk, heavy cream, vanilla extract, and cinnamon until smooth.

Arrange bread cubes in a medium baking dish; top with golden raisins. Pour milk mixture over bread cubes; set aside until bread becomes saturated with mixture.

Bake in the preheated oven until lightly browned, about 45 minutes.

Meanwhile, heat remaining 1 ½ cups sugar, butter, and corn syrup in a medium saucepan over low heat until thoroughly combined. Off heat, whisk in whiskey. Serve warm over bread pudding.

Place bread and raisins into a slow cooker.

Whisk milk, eggs, melted butter, sugar, vanilla, and nutmeg together in a bowl; pour over bread and raisins. Toss to evenly coat.

Cover and cook on Low until a knife inserted near the center comes out clean, about 3 hours.

Preheat oven to 350 degrees F (175 degrees C). Spray an 8x11 inch casserole with nonstick spray.

In a large bowl, combine bread cubes, 1 cup sugar, salt, cinnamon, and nutmeg. Mix in raisins, if desired.

In another bowl, blend milk, melted butter, and eggs. Add wet ingredients to dry, and mix together without turning bread mixture into mush. Pour mixture into prepared casserole dish.

Place casserole dish into a larger baking pan. Pour hot water into baking pan about 1/3 up the side of the casserole dish, creating a water bath. Bake for 45 minutes.

In a small saucepan, combine 1/2 cup sugar, cornstarch, 1 cup hot water, 2 tablespoons butter, lemon juice, and lemon zest. Cook on medium heat until bubbling and thickened. Stir constantly to avoid scorching. Serve with bread pudding.

Generously butter a 9x13 inch baking dish. Arrange the bread slices in the dish so they are packed in a little bit tight. In a medium bowl, whisk together the 4 eggs, milk, white sugar, vanilla, and cinnamon. Pour the liquid over the bread, and let it sit for an hour in the refrigerator. Press down the top with a spatula occasionally to help the bread absorb the liquid. After about 30 minutes, sprinkle the berries over the pudding, and press them down inside a bit to distribute.

Preheat the oven to 350 degrees F (175 degrees C). Bake the bread pudding for 45 to 50 minutes in the preheated oven, or until the top is golden, and the middle is firm. While the pudding is baking, make the brown sugar sauce.

Melt the unsalted butter in a saucepan over medium heat. Stir in the brown sugar, water, pumpkin pie spice, and salt. Cook, stirring constantly for about 2 minutes. Remove from heat, and whisk in the egg. Return to the burner, and cook stirring constantly until thickened, about 1 minute. Serve hot over the hot bread pudding.

Bring 1 cup water to a boil in a small saucepan over high heat. Add cinnamon sticks, cloves, and anise seed. Cover and set aside to steep for 15 minutes.

Meanwhile, combine 1/2 cup sugar and 2 tablespoons water in a saucepan over medium-high heat. Stir occasionally to dissolve sugar completely, but stop stirring once the mixture comes to a boil. Stay near the stove to monitor the color, swirling the pan gently to redistribute the sugar as the caramel begins to darken. Cook to about 310 degrees F (160 degrees C), or until the sugar turns light golden brown, then pour into a 9x5-inch loaf pan. Set aside to allow caramel to harden.

Preheat the oven to 350 degrees F (175 degrees C).

Remove crust from day-old bread, tear bread into cubes, and place into a large mixing bowl. Strain spice tea through a fine mesh sieve to remove spices. Add to bread along with evaporated milk. Stir to evenly moisten and set aside for 10 minutes.

While the bread mixture sits, whisk eggs in a large mixing bowl along with remaining 1 1/2 cups sugar, vanilla, salt, and melted butter. Stir in moistened bread mixture until evenly mixed. Pour into the loaf pan over the caramel.

Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel, inside the roasting pan, and place roasting pan on oven rack. Fill the roasting pan with boiling water to reach halfway up the sides of the loaf pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes.

Cool in the pan for about an hour, then refrigerate until cold, 2 hours more.

When ready, invert the budin onto a serving plate. The caramel will have turned to syrup and will cover the budin like a sauce.

Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x11 inch baking dish.

Toss together the pieces of bread and mango, and place in the prepared baking dish. In a medium bowl, whisk together the sugar, eggs, milk, vanilla and cardamom. Pour over the bread. Dot with small pieces of butter.

Bake for 45 to 50 minutes in the preheated oven, or until slightly puffed and golden brown.

Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom and sides of an 8-inch square baking dish with melted butter.

Toss bread with chopped strawberries; place into the prepared pan. Beat eggs, milk, cream, strawberry preserves, sugar, and vanilla in a medium bowl until frothy. Pour over bread and lightly press down with a spatula until bread has absorbed milk mixture.

Bake in the preheated oven for 40 to 45 minutes, or until the top springs back when lightly tapped.

Cut bread into cubes; arrange on a baking sheet. Dry out at room temperature for about 1 hour.

Preheat the oven to 350 degrees F (175 degrees C).

Beat eggs together in a medium bowl. Stir in milk, white sugar, and vanilla until combined.

Place bread cubes in a baking pan; pour milk mixture over bread cubes.

Place butter in a microwave-safe bowl; microwave until melted. Stir in brown sugar until dissolved, then stir in pecans.

Pour pecan mixture over bread cubes; gently fold. Don't mix it in thoroughly, just fold it so pecan mixture forms clumps throughout bread pudding.

Bake in the preheated oven until top is slightly brown, 45 to 55 minutes. The center will still be a little jiggly.

Cool before serving, at least 20 minutes.

Arrange panettone bread cubes to fit compactly into a buttered 2-quart casserole dish. Do not compress too tightly; set aside any leftover bread cubes.

Whisk 3 eggs and 1/2 cup sugar together until sugar is dissolved and mixture becomes light yellow in color. Pour in cream, vanilla, and 1 tablespoon orange liqueur; whisk to combine. Stir in pinch of salt, 1/8 teaspoon nutmeg, lemon zest, and orange zest: pour mixture over panettone cubes in the casserole dish. Cover and refrigerate for 30 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Remove bread pudding from the refrigerator, uncover, and dot the top of with 2 1/2 tablespoons butter; sprinkle with 2 tablespoons of white sugar.

Set casserole dish into a shallow pan that is 2 to 3 inches larger in diameter than the casserole dish. Set these pans onto the center rack of the preheated oven. Pour hot water into the outside pan, until it reaches a depth of 1 inch around the casserole dish, creating a water bath.

Bake the pudding in the water bath until it is fully set and a knife inserted into the center of the pudding comes out clean, 1 to 1 1/4 hours. The water bath will help the pudding to cook evenly and maintain a light texture. Carefully remove the pudding from the water bath and cool for at least 15 minutes before serving.

Just before serving, make the sauce by melting 1/2 cup butter in a saucepan over low heat. Stir in 1 cup sugar, 1/4 cup orange liqueur, 3 tablespoons water, 1/8 teaspoon nutmeg, and 1/8 teaspoon salt. Stir and heat over medium heat until the sugar is fully dissolved and the liquid is heated through. Remove from heat.

In a small mixing bowl, whisk 1 egg until well beaten. While whisking the egg, slowly pour 2 tablespoons of the hot mixture into the bowl with the egg. Then, while whisking mixture vigorously, slowly pour the warmed egg mixture back into the sauce.

Place the saucepan back over low heat, gently stirring the sauce and raising the temperature slowly to medium. Continue to stir until the sauce almost reaches a simmer, reducing the heat as necessary if the mixture threatens to boil. Continue stirring until the sauce thickens, 1 to 2 minutes. Spoon over the bread pudding and serve immediately.

Preheat oven to 350 degrees F (175 degrees C).

In a medium mixing bowl stir together eggs, applesauce, yogurt, white sugar, 1/2 cup brown sugar, oats, and cinnamon. Stir in bread and apples. Pour into pie crust.

In another bowl stir 1/4 cup brown sugar and flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle on top of pie filling.

Bake in preheated oven for 1 hour or until top is golden and fruit is tender.

Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.

For bread pudding, whisk together milk, sugar, melted butter, eggs, brown sugar, and cinnamon in a mixing bowl.

Gently stir in bread cubes and raisins.

Lightly spoon mixture into the prepared baking dish. Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let pudding stand for 10 minutes before serving.

For vanilla sauce, whisk together milk, brown sugar, butter, egg, flour, cinnamon, and salt in a heavy saucepan until smooth.

Cook over medium heat, whisking constantly, until sauce is thickened and coats the back of a spoon, 10 to 12 minutes. Stir in vanilla extract.

Pour sauce over warm bread pudding or serve on the side in a bowl.

Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9x13-inch baking dish.

Mix milk, eggs, 3 tablespoons melted butter, and vanilla together in a large bowl until well combined. Gradually add 1/4 cup sugar and mix thoroughly until sugar is dissolved.

Place bread cubes into bottom of the prepared baking dish. Pour milk-egg mixture over top, fully saturating all bread. Sprinkle with pecans.

Bake in the preheated oven until golden, about 1 hour.

When bread pudding is almost finished, combine 1/2 cup white sugar, 1/2 cup butter, cream, and whiskey in a small saucepan over low heat. Cook, stirring constantly, until sauce is gently boiling.

Remove bread pudding from the oven. Pour sauce over top and serve.

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.

Scald the milk and butter in a large double boiler. Or heat the milk and butter for 5 or 6 minutes on high heat in the microwave, until it is boiling, then transfer it to a pot on the stove. Keep hot on medium heat.

In a separate bowl, mix cornmeal, flour, and salt; stir in molasses. Thin the mixture with about 1/2 cup of scalded milk, a few tablespoons at a time, then gradually add the mixture back to the large pot of scalded milk. Cook, stirring until thickened.

Temper the eggs by slowly adding a half cup of the hot milk cornmeal mixture to the beaten eggs, whisking constantly. Add the egg mixture back in with the hot milk cornmeal mixture, stir to combine.

Stir in the sugar and spices, until smooth. At this point, if the mixture is clumpy, you can run it through a blender to smooth it out. Stir in the raisins (optional).

Pour into a 2 1/2 quart shallow casserole dish. Bake for 2 hours at 250°F.

Allow the pudding to cool about an hour to be at its best. It should be reheated to warm temperature if it has been chilled.

Serve with whipped cream or vanilla ice cream.

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In a medium heavy-bottomed saucepan, bring the milk, rice, and salt to a boil over high heat. Reduce the heat to low and simmer partially covered until the rice is tender, about 20-25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.

Simply Recipes / Michelle Becker

In a small mixing bowl, whisk together egg and brown sugar until well mixed. Add a half cup of the hot rice mixture to the egg mixture, a tablespoon at a time, vigorously whisking to incorporate.

Simply Recipes / Michelle Becker

Add egg mixture back into the saucepan of rice and milk. Reduce the heat to low and stir until thickened, or about 160°F (71°C).

Simply Recipes / Michelle Becker

Be careful not to have the mixture come to a boil at this point or it will curdle. Remove from heat and stir in the vanilla, raisins, and cinnamon. The pudding will thicken as it cools; when it is warm, it will be a bit on the runny side.

Serve warm or cold.

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Simply Recipes / Michelle Becker

Simply Recipes / Michelle Becker

The rice pudding will thicken as it cools. When it's warm, it may seem a bit loose. Once chilled, it will be quite thick.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Place bread pieces into an 8-inch square baking dish. Drizzle melted butter over bread and sprinkle raisins over top.

Whisk milk, sugar, eggs, cinnamon, and vanilla together in a medium mixing bowl until well combined.

Pour mixture over bread and press gently with a fork until bread is covered and soaked.

Bake in the preheated oven until golden brown and the top springs back when lightly pressed, about 45 minutes.

Beat eggs together in a large bowl with an electric mixer on medium speed until foamy, 2 to 3 minutes. Beat in 1 ½ cups sugar, milk, cream, rum, vanilla extract, and salt until thoroughly combined. Gently stir in bread cubes to coat; soak until egg mixture has been absorbed, about 1 hour, stirring occasionally.

Dissolve remaining 1 cup sugar in ½ cup water and vinegar in a heavy saucepan over high heat; cook without stirring until dark amber in color, about 10 minutes. Remove from heat; cool until stops bubbling. Gradually stir remaining ¼ cup water into caramel sauce, about 1 tablespoon at a time, stirring until water is incorporated.

Pour warm caramel sauce into a 9x9-inch baking pan; swirl the pan to coat the bottom and sides. Let caramel sauce set, about 15 minutes. Coat inside of the baking dish and caramel layer with butter. Arrange soaked bread cubes and any remaining liquid on caramel layer; gently press bread cubes together. Cover pan with parchment paper.

Preheat the oven to 350 degrees F (175 degrees C).

Place baking pan into a large roasting pan; pour enough boiling water into the roasting pan to reach halfway up the sides of the baking pan.

Bake in the preheated oven until a knife inserted into center comes out clean, about 1 ¼ hours. Let stand for 5 to 10 minutes. Run a knife around the outside of the pan; invert pudding and caramel sauce onto a serving platter.