Decadent Bread Pudding with Butter Rum Sauce
This decadent bread pudding features French bread soaked in a sweet milk and rum mixture, baked to golden perfection, and served with a rich butter rum sauce.
Equipment
- Large bowl
- Medium saucepan
- 9-inch square baking dish
Ingredients
For the Bread Pudding
- 7-8 cups French bread torn or cubed
- 3/4 cup dark brown sugar
- 3 cups milk
- 4 tablespoons butter
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 2/3 cup raisins
- 2.5 tablespoons rum
- 4 beaten eggs
For the Butter Rum Sauce
- 1/3 cup heavy cream
- 1 cup white sugar
- 1/2 cup butter
- 1.5 tablespoons rum
Instructions
Bread Pudding
- Tear or cut bread into pieces and place in a large bowl. In a medium saucepan, melt brown sugar, milk, butter, cinnamon, vanilla, raisins, and 2.5 tablespoons of rum over low heat, stirring until the sugar dissolves. Pour this mixture over the bread and allow it to soak for 30 minutes.
Baking
- Preheat your oven to 350 degrees Fahrenheit. Gently stir the 4 beaten eggs into the soaked bread mixture until the bread is fully saturated. Pour the mixture into a buttered 9-inch square baking dish and bake for 40-50 minutes, or until the top is browned and the center is set, being careful not to overbake.
Butter Rum Sauce
- For the sauce, melt the heavy cream, white sugar, and 1/2 cup of butter in a separate medium saucepan over low heat, ensuring it does not boil to prevent crystallization. Once the sugar has dissolved, stir in the remaining 1.5 tablespoons of rum. Serve the warm sauce poured over each slice of bread pudding.
Notes
Do not overbake the bread pudding, as it can become dry. When making the sauce, avoid boiling the mixture to prevent sugar crystallization. Serve the butter rum sauce warm for the best flavor.