Bread Pudding and Hot Butter Rum Sauce
If you’re looking to elevate your bread pudding experience, the key is in the pairings. Bread pudding, with its rich, custardy texture, pairs beautifully
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Servings: 9
Calories: 450kcal
Equipment
Ingredients
For the Bread Pudding:
- 4 large pasture-raised eggs
- 1 loaf day-old bread ~1 lb
- 1 cup granulated sugar
- 1 cup heavy cream
- 1 12 oz can evaporated milk
- ½ cup 1 stick salted butter, melted
- ¾ cup chopped pecans
- ⅓ cup golden raisins
- 1 tsp ground cinnamon
- 1 tbsp rum extract or vanilla extract
- 1 tsp freshly grated orange zest
For the Hot Buttered Rum Sauce:
- ½ cup 1 stick salted butter
- ¼ cup rum Myers’s dark rum recommended
- 1 14 oz can sweetened condensed milk
- ½ cup heavy cream
- ¼ cup packed dark brown sugar
Instructions
Step 1: Prepare the Bread
- Tear day-old bread into bite-sized cubes. If fresh, leave out or toast lightly for better soaking.
Step 2: Mix the Custard
- Whisk eggs and sugar. Gradually stir in heavy cream, evaporated milk, melted butter, cinnamon, rum extract, and orange zest.
Step 3: Combine
- Fold bread cubes into custard gently. Add pecans and raisins. Let sit 30 minutes to soak.
Step 4: Bake
- Preheat oven to 350°F (175°C). Grease a 9x13-inch dish, spread mixture evenly. Bake 45-50 minutes until golden and set but slightly wobbly in center.
Step 5: Prepare the Sauce
- Melt butter over medium heat. Stir in rum, sweetened condensed milk, cream, and brown sugar. Heat until smooth and warm (don’t boil).
Step 6: Serve
- Cool pudding slightly. Drizzle hot butter rum sauce over servings. Add vanilla ice cream or whipped cream if desired.
Notes
- Use really stale bread for best texture.
- Swap pecans for walnuts or add chocolate chips for variation.
- Let the mixture rest 30 minutes before baking.
- Watch the oven carefully to avoid drying out.
- Reheat leftovers gently in oven, not microwave