Bread Pudding with Buttered Rum Sauce
Rich and creamy dessert with brown sugar, butter and cinnamon
Ingredients
- 12 cups cubed day old French bread about 1 loaf
- 5 cups half-and-half
- 6 large eggs
- 8 Tbsp. unsalted butter
- 1 1/2 cups brown sugar
- 1 cup raisins
- 2 Tbsp. vanilla extract
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 2 Tbsp. rum
Buttered Rum Sauce
- 1 cup milk
- 1/2 cup sugar
- 2 Tbsp. unsalted butter
- 2 Tbsp. rum
- 1 Tbsp. cornstarch
Instructions
- Coat a 9×13 baking dish with nonstick cooking spray. Arrange the bread cubes and raisins evenly in the prepared baking dish.
- In a large bowl, whisk the eggs half-and-half together. Add rum, sugar, vanilla, cinnamon and salt and whisk to combine.
- Pour the custard mixture evenly over the bread mixture. Cover with plastic wrap and weigh down with another baking dish. Refrigerate at least one hour, up to overnight.
- Preheat oven to 350 degrees. Uncover the bread pudding. Melt the butter and pour evenly over the casserole. Bake 60-65 minutes, until center is set. Let sit for 30 minutes before serving.
- While the bread pudding is cooling, make the buttered rum sauce: Combine sugar and cornstarch in a small bowl. Melt butter over low heat in a small saucepan. Stir in the cornstarch mixture. Pour in the milk. Bring to a boil over medium-high heat, stirring. Reduce heat to low and stir until thickened. Off heat, stir in the rum. Pour warm sauce over bread pudding.
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