Bread Pudding
Delicious bread pudding made with sturdy bread, eggs, milk, cream, and optional mix-ins, perfect for dessert.
Equipment
- 9×13-inch baking pan
- Mixing Bowl with Pour Spout
- Whisk
- Medium saucepan
Ingredients
Bread Pudding Ingredients
- 12–16 ounce sturdy day-old bread, cut in 1-inch cubes around 10–12 cups
- 7 large eggs
- 2.5 cups whole milk 600g/ml
- 1 cup heavy cream 240g/ml
- 0.25 cup spiced rum (or regular dark/golden rum) 60g/ml
- 1 cup granulated sugar 200g
- 0.25 cup packed light or dark brown sugar 50g
- 2 teaspoons pure vanilla extract or vanilla bean paste
- 1 teaspoon cinnamon
- 0.25 teaspoon salt
- 1 cup raisins, cinnamon chips, or chocolate chips or mix of any (150–180g)
Butter Rum Sauce Ingredients
- 0.5 cup unsalted butter cut into 8 Tbsp-size pieces (113g)
- 1 cup packed light or dark brown sugar 200g
- 0.5 cup heavy cream 120g/ml
- 2 Tablespoons spiced rum (or regular dark/golden rum)
- 0.25 teaspoon salt
Instructions
Preparation
- Cut the bread into 1-inch cubes. Let the cubed bread sit out uncovered for a few hours or up to 24 hours.
- Grease a 9×13-inch baking pan with nonstick spray. Spread the bread cubes in the pan. Sprinkle the raisins and/or cinnamon chips evenly over the bread cubes.
- In a large bowl, whisk together eggs, milk, cream, rum, granulated sugar, brown sugar, vanilla, cinnamon, and salt until combined. Pour evenly over the bread.
- Cover the pan tightly and refrigerate for at least 4 hours or up to 24 hours.
- Remove bread pudding from the refrigerator and let it sit at room temperature for 10–15 minutes while you preheat the oven to 350°F (177°C).
- Bake, uncovered, for 50–55 minutes, or until the center is set.
- To make the butter rum sauce, place the sliced butter in a medium saucepan over medium heat. Add brown sugar and stir/whisk until melted and combined.
- Slowly pour heavy cream into the saucepan, whisking the entire time. Bring to a boil, then stop whisking and reduce heat to medium-low. Let the sauce simmer for 3 minutes.
- Remove from heat and whisk in the rum and salt. Let cool for at least 10 minutes to allow the sauce to thicken.
- Remove bread pudding from the oven and cool for 5–10 minutes before serving. Pour butter rum sauce all over the bread pudding or serve each slice with butter rum sauce.
- Cover leftovers tightly and store in the refrigerator for up to 3 days.
Notes
For freezing, prepare through step 4 and freeze for up to 3 months. Thaw overnight in the refrigerator before proceeding with baking. Can also freeze leftover baked pudding for up to 3 months.
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 8gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 150mgSodium: 220mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 100mgIron: 1mg
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