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Bread Pudding With Hot Butter Rum Sauce

Prep Time

15m

Cook Time

50m

Total Time

1h 5m

This decadent bread pudding is made with torn French bread, dark brown sugar, milk, cinnamon, vanilla, raisins, rum, and eggs, then topped with a rich and creamy hot butter rum sauce made with heavy cream, white sugar, and butter. Perfect for a special dessert or holiday treat.

Ingredients

Servings: 12

Scale:

Scale

0.25

0.5

7–8 cups torn or cubed French bread

3/4 cup dark brown sugar

4 tablespoons butter

1/4 cup rum, divided

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.

Bread Pudding With Hot Butter Rum Sauce

Ingredients

For The Pudding

For The Sauce

Steps

Nutrition Facts

Bread Pudding With Hot Butter Rum Sauce

Ingredients

For The Pudding

For The Sauce

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts