Bread Pudding
Dessert option! Soooo good. It is super sweet and warms the soul. My absolute favorite dessert!
Ingredients
For the Bread Pudding:
- 1 loaf of day-old bread about 1 lb – Cut into small cubes
- 4 Large Eggs
- 1 Can Evaporated Milk
- 1 Cup Heavy Whipping Cream
- 1 Cup Granulated Sugar
- 1/2 cup 1 Stick Salted butter, melted and Slightly cooled
- 1/3 Cup Golden Raisins
- 1 Tablespoon Run Extract or Vanilla Extract
- 1 Teaspoon Ground Cinnamon
- 3/4 Cup Chopped Pecans
- For the Hot Buttered Rum Sauce
- 1/2 Cup 1 Stick Salted Butter
- 1 14oz Can sweetened condensed Milk
- 1/2 Cup Packed Dark Brown Sugar
- 1/4 Cup Rum – Any you have!
Instructions
- Place the cubed/ torn bread pieces into a large bowl and set aside. Then grease a 9×13 Inch baking dish with butter or cooking spray and set aside.
- In another medium bowl, combine the eggs, evaporated milk, heavy cream, sugar, melted butter, raisins, rum extract (or Vanilla Extract), ground cinnamon, and pecans. Whisk the custard mixture well to thoroughly combine.
- Pour the custard mixture over the bread and use a spatula or hands to toss until combines. -ensuing the bread pieces are well saturated with the custard mixture. Set the bowl aside to rest and soak.
- Meanwhile, place an oven rack in the center position, and preheat over to 350 degrees F.
- When the oven is preheated, empty the soaked bread into a prepared baking dish. Bake the bread pudding for 50 minutes to 1 hour, or until the custard is set and the bread and edges are golden brown. Set the dish aside to cool while you prepare the run sauce.
- In a small saucepan over medium heat, combine the butter, condensed milk, heavy cream, and brown sugar. Briefly stir the mixture to semi-combine. Let the mixture cook, stir the mixture cook, stirring occasionally, until the butter has melted. Then increase the heat to medium-high and bring the sauce to a gentle boil. Once achieved, remove the sauce from heat. Then stir in the rum until fully incorporated.
- Evenly pour half of the hot buttered rum sauce over the bread pudding. Let sit for at least 30 minutes to cool and set. Pour the remaining sauce into a small ramekin or mason jar to save for serving.
- Slice the bread pudding into wedges and serve warm or at room temp, passing the remaining rum sauce over the bread pudding servings as desired. (may thicken as it stands, reheat sauce if needed) For an extra pop of deliciousness, top bread pudding with a scoop of vanilla ice cream or a dollop of whipped cream and garnish with chopped pecans.
Tried this recipe?Let us know how it was!