Ingredients
Bread Pudding
- 12–16 ounces (340–454g) sturdy day-old bread, cut into 1-inch cubes (about 10–12 cups)
- 7 large eggs
- 2 ½ cups (600g/ml) whole milk
- 1 cup (240g/ml) heavy cream
- ¼ cup (60g/ml) spiced rum (or regular dark/golden rum)
- 1 cup (200g) granulated sugar
- ¼ cup (50g) packed light or dark brown sugar
- 2 teaspoons pure vanilla extract or vanilla bean paste
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup (150–180g) raisins, cinnamon chips, or chocolate chips (or a mix)
Butter Rum Sauce
- ½ cup (8 Tbsp; 113g) unsalted butter, cut into pieces
- 1 cup (200g) packed light or dark brown sugar
- ½ cup (120g/ml) heavy cream
- 2 tablespoons spiced rum (or regular dark/golden rum)
- ¼ teaspoon salt
Instructions
- Prepare Bread Cubes: Cut the day-old bread into 1-inch cubes and leave them uncovered to dry out for several hours or up to 24 hours to ensure they absorb the custard well. If short on time, bake the cubes at 300°F (149°C) for 10 minutes to dry.
- Assemble Bread Pudding: Grease a 9×13-inch (or similarly sized 3–4 quart) baking pan with nonstick spray. Spread the bread cubes evenly in the pan and sprinkle the raisins, cinnamon chips, or chocolate chips over the bread.
- Make Custard Mixture: In a large bowl with a pour spout, whisk together eggs, whole milk, heavy cream, rum, granulated sugar, brown sugar, vanilla extract, cinnamon, and salt until fully combined.
- Soak Bread: Pour the custard mixture evenly over the bread cubes ensuring all pieces are saturated. Cover the pan tightly and refrigerate for at least 4 hours or up to 24 hours to allow thorough soaking.
- Preheat Oven and Rest: Remove the bread pudding from refrigerator and let it sit at room temperature for 10-15 minutes. Meanwhile, preheat the oven to 350°F (177°C).
- Bake: Bake the pudding uncovered for 50–55 minutes until the center is set and custard is no longer liquidy. If the top browns too quickly, loosely cover with foil to prevent burning.
- Prepare Butter Rum Sauce: In a medium saucepan over medium heat, melt the butter and add brown sugar, stirring until combined. Slowly whisk in heavy cream and bring to a boil. Once boiling, reduce heat to medium-low and simmer for 3 minutes, then remove from heat and whisk in rum and salt. Let cool for at least 10 minutes to thicken.
- Serve: Let the bread pudding cool for 5–10 minutes after baking (it will deflate slightly). Either pour the butter rum sauce over the entire pudding or serve it alongside individual slices. Optionally, serve with ice cream.
- Store Leftovers: Cover tightly and refrigerate leftover bread pudding for up to 3 days.
Notes
- Freezing: Freeze unbaked pudding after soaking (step 4) for up to 3 months. Thaw overnight in refrigerator and bake adding extra time. Baked and cooled pudding can also be frozen up to 3 months; thaw and reheat in microwave or in a 300°F oven until warm.
- Bread Selection: Use crusty, slightly stale bread for best texture. If short on time, dry bread cubes in oven at 300°F for 10 minutes before using.
- Rum Variations: Spiced rum adds depth, but dark rum or bourbon works well. For alcohol-free versions, replace rum with cream or milk and add rum extract or extra vanilla.
- Add-ins: Raisins, cinnamon chips, or chocolate chips add texture and flavor. Feel free to mix for your preferred taste, totaling about 1 cup.
- Equipment: Essential tools include a 9×13-inch baking dish, mixing bowl with pour spout, whisk, and medium saucepan.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
