Bread Pudding with Rum Sauce
Ingredients
The bread pudding
-
1
cup
raisins
-
¼ – ½
cup
bourbon whiskey
-
1
loaf
French bread
-
4
cups
whole milk
-
5
large
eggs
-
1½
cups
granulated sugar
-
2
tablespoons
vanilla extract
-
¼
teaspoon
allspice
-
1 – 1½
teaspoons
cinnamon, ground
-
½
teaspoon
nutmeg, ground
-
½
teaspoon
salt
-
2
tablespoons
unsalted butter, softened
The rum sauce
-
4
tablespoons
unsalted butter
-
½
cup
heavy cream
-
⅓
cup
brown sugar, packed
-
¼
cup
granulated sugar
-
¼
teaspoon
salt
-
3-4
tablespoons
spiced rum
Instructions
- Preheat the oven to 350℉ (175℃).
- Soak the raisins in bourbon whiskey for at least an hour.
- Cut the French bread into 1-inch cubes and soak in whole milk.
- In a separate bowl, combine eggs, sugar, vanilla, allspice, cinnamon, and nutmeg, then mix well.
- Pour the egg mixture over the soaked bread and add the soaked raisins, stirring gently.
- Grease a 9x13 baking pan with butter and pour in the bread mixture.
- Bake for 30-40 minutes until slightly brown and edges pull away from the sides.
- For the rum sauce, combine butter, heavy cream, brown sugar, granulated sugar, salt, and rum in a saucepan over medium heat and simmer until thickened.
- Pour the rum sauce over the bread pudding and serve.
Nutrition Facts (estimated)
Servings
8
Calories
493
Total fat
10g
Total carbohydrates
87g
Total protein
14g
Sodium
354mg
Cholesterol
122mg
You might also like