Hot Buttered Rum Bread Pudding

5.0

(2)

2 Reviews

Rum, brown sugar, and warming spices (don't skip the black pepper!) combine in this aromatic dessert. Brioche is often used in bread pudding, but a sturdy loaf of white bread from the bakery is best here because it won't break down as much. If you prefer to omit the alcohol, substitute 1/4 cup maple syrup for 1 cup of rum in Step 2. Bring the mixture to a boil and cook for 2 minutes. Follow recipe as directed.

By

Emily Nabors Hall

Published on November 7, 2019

Hot Buttered Rum Bread Pudding — Photo: Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Emily Nabors Hall

Active Time:

35 mins

Total Time:

50 mins

Yield:

10 serves

Ingredients

2 cups half-and-half
2 cups whole milk
1 1/2 cups granulated sugar
6 large eggs
1/4 cup unsalted butter, melted
1/2 teaspoon ground cinnamon
1/8 teaspoon black pepper
4 teaspoons vanilla extract, divided
1 1/2 teaspoons kosher salt, divided
15 cups bread cubes (from 1 [30-oz.] white bakery loaf)
1 cup golden raisins
1 cup (8 oz.) gold rum
1/2 cup packed light brown sugar
1/2 cup unsalted butter
1/4 cup heavy cream

Directions

Preheat oven to 350ºF. Whisk together half-and-half, milk, granulated sugar, eggs, melted butter, cinnamon, pepper, 2 teaspoons of the vanilla, and 1 teaspoon of the salt in a large bowl. Add bread and raisins; stir to combine. Let stand 15 minutes, stirring occasionally. Transfer to a lightly greased (with cooking spray) 13- x 9-inch baking dish. Bake until golden and set, 45 to 50 minutes. Cool on a wire rack.
Meanwhile, combine rum, brown sugar, 1/2 cup butter, and remaining 1/2 teaspoon salt in a saucepan over medium. Bring to a simmer; cook, stirring occasionally, until slightly thickened, 15 minutes. Remove from heat; stir in cream and remaining 2 teaspoons vanilla. Drizzle 1/2 cup sauce over bread pudding. Serve with remaining sauce.

Hot Buttered Rum Bread Pudding

Ingredients

Directions

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