Prepare to be transported to dessert heaven with this mind-blowing Bread Pudding that's about to revolutionize your sweet tooth experience! Imagine a dessert so decadent, so irresistibly rich, that it turns ordinary day-old bread into a culinary masterpiece that will have your family and friends begging for seconds. This isn't just a dessert - it's a warm, custardy hug on a plate, topped with a sinfully delicious butter rum sauce that will make your taste buds dance with pure joy!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 6 cups cubed day-old bread
- 2 cups milk
- 1 cup heavy cream
- 3/4 cup sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup raisins (optional)
- 1/2 cup butter
- 1 cup brown sugar
- 1/4 cup rum
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter to prevent sticking.
- In a large mixing bowl, cut day-old bread into 1-inch cubes. If bread is fresh, let cubes dry out for 1-2 hours at room temperature.
- In a separate large bowl, whisk together milk, heavy cream, sugar, eggs, vanilla extract, ground cinnamon, and nutmeg until well combined and smooth.
- Gently fold bread cubes into the liquid mixture, ensuring each piece is thoroughly coated. Allow bread to soak for 10-15 minutes, absorbing the custard.
- If using raisins, fold them into the bread mixture at this stage, distributing evenly.
- Transfer the soaked bread mixture to the prepared baking dish, spreading it evenly and ensuring no dry spots remain.
- Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and the center is set but slightly jiggly.
- While pudding bakes, prepare the butter rum sauce. In a saucepan, melt butter over medium heat.
- Add brown sugar to the melted butter and stir continuously until the sugar dissolves and the mixture becomes smooth and bubbling.
- Remove the sauce from heat and carefully stir in rum, mixing well to combine.
- Once bread pudding is done, remove from oven and let cool for 10-15 minutes.
- Drizzle warm butter rum sauce over the bread pudding just before serving. Can be served warm or at room temperature.
- Optional: Garnish with a sprinkle of additional cinnamon or serve with a scoop of vanilla ice cream.
Tips
- Bread Selection is Key: Use day-old bread for the best texture. Slightly stale bread absorbs the custard mixture more effectively, creating a more luxurious pudding.
- Soak Time Matters: Allow the bread to soak in the custard for 10-15 minutes before baking. This ensures every bite is moist and flavorful.
- Don't Overbake: The perfect bread pudding should be golden on top but still slightly jiggly in the center. Overbaking can result in a dry, tough dessert.
- Rum Sauce Pro Tip: For a non-alcoholic version, substitute rum with vanilla extract or apple juice.
- Serving Suggestions: While delicious warm, this dessert can also be served at room temperature. For an extra indulgence, add a scoop of vanilla ice cream or a dollop of whipped cream.
- Make-Ahead Friendly: You can prepare the bread pudding earlier in the day and reheat before serving. The rum sauce can be made ahead and gently rewarmed just before drizzling.
- Storage: Store any leftovers in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven before serving.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 62g
Protein: 9g
Fat: 26g
Saturated Fat: 15g
Cholesterol: 160mg