Serves 12
85 min
Bread Pudding with Hot Butter Rum Sauce
Recipe GLPRb72a39192227a0
A classic dessert featuring cubed French bread soaked in a rich custard of milk, eggs, cinnamon, and a touch of rum, then baked until golden and set. Served warm with a luxurious hot butter and rum sauce drizzled over top. Rich, comforting, and perfect for special occasions.
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Ingredients
7 cups French bread, torn or cubed
4 tablespoons Butter
¾ cup Dark brown sugar
3 cups Whole milk
1 teaspoon Ground cinnamon
1 teaspoon Vanilla extract
¼ cup Dark rum, divided
4 Large eggs, beaten
1 cup Granulated white sugar
Directions
Prepare the bread by tearing or cutting a French loaf into 1-inch cubes, and set aside in a large mixing bowl.
In a medium saucepan, combine 4 tablespoons butter, ¾ cup dark brown sugar, 3 cups whole milk, 1 teaspoon cinnamon, 1 teaspoon vanilla extract, and 2½ tablespoons dark rum (from the ¼ cup total). Heat over low heat, stirring frequently, until the brown sugar completely dissolves. Do not bring to a boil.
Pour the hot custard mixture over the bread cubes and gently stir to coat evenly. Allow the mixture to soak for 30 minutes, letting the bread absorb the liquid.
Preheat the oven to 350°F. While the bread soaks, beat the 4 large eggs in a separate bowl.
After the soaking time, gently fold the beaten eggs into the bread mixture, stirring carefully until all the bread is saturated with the custard.
Transfer the bread pudding mixture into a buttered 9-inch square baking dish, spreading it evenly.
Bake for 40–50 minutes at 350°F until the top is golden brown and a knife inserted in the center comes out clean, indicating the custard is set. Be careful not to overbake, as the pudding will dry out.
While the pudding bakes, prepare the hot rum sauce. In a medium saucepan over low heat, combine the butter, 1 cup granulated white sugar, and heavy cream (if available, or use additional milk). Stir gently until the sugar dissolves completely. Do not allow the mixture to boil, as boiling will cause crystallization.
Once the sugar has dissolved, remove from heat and stir in the remaining 1½ tablespoons dark rum.
Remove the bread pudding from the oven and allow it to cool for 5–10 minutes. Portion into serving bowls and drizzle with the warm butter rum sauce immediately before serving.
