This bread pudding with butter rum sauce begins with items of day-old bread, which get an extended soak in a wealthy and flavorful spiced custard earlier than baking. Studded with raisins, cinnamon chips, and/or chocolate chips, bread pudding is a texture lover’s dream. The creamy butter rum sauce is elective, however extremely advisable!
When you’ve by no means made bread pudding earlier than, consider it because the coziest cross between French toast, custard, and dessert casserole. The recipe depends on easy elements and method: soak bread in a spiced custard and bake till each bit is delicate and creamy on the within, and calmly crisp and golden on the surface. Whether or not you’re serving this at a vacation gathering, brunch, or simply as a result of you might have leftover bread on the counter, bread pudding is nostalgic and unfussy, but utterly particular and satisfying.
…particularly with do-it-yourself butter rum sauce poured on prime!!
This Bread Pudding Is:
- Completely decadent and indulgent
- Excellent for anybody who loves numerous texture and taste
- Topped with a wealthy and creamy butter rum sauce
- Simple to organize and feeds a crowd
- A handy make-ahead dessert possibility
- A scrumptious vacation/big day recipe
Substances You Want & Why
- Bread: Begin with a barely stale loaf of sturdy bread. See under for extra particulars on the most effective sort of bread to make use of for bread pudding.
- Eggs: Eggs are a important part of any pudding/custard or breakfast casserole, and that’s true for bread pudding, too.
- Milk & Cream: For the most effective, richest tasting bread pudding, use each complete milk and heavy cream.
- Spiced Rum: Spiced rum provides depth to each the custard and sauce. You should use a darkish rum, and even bourbon in a pinch. For an alcohol-free model, merely change rum with heavy cream or milk within the egg custard and add 1/2 teaspoon rum extract or an additional 1/2 teaspoon of vanilla extract. For the butter rum sauce, change with 1/2 teaspoon rum extract or vanilla extract.
- Sugar: We’re utilizing each granulated and brown sugar to sweeten this dessert.
- Cinnamon, Salt, & Vanilla: Our favourite flavor-enhancing trio!
- Raisins/Cinnamon Chips/Chocolate Chips: These mix-ins add further texture and taste to each chew of bread pudding. I really like the combo of half juicy raisins (both golden or darkish) and half cinnamon baking chips, however you should use only one or the opposite, no matter your desire. Style testers additionally cherished a model with chocolate chips! Within the pictured bread pudding, I skipped the cinnamon chips and chocolate chips, and used half golden raisins and half darkish raisins. You should use any mixture of those add-ins, totaling round 1 cup (150-180g).
Success Ideas for Bread Pudding
- Use High quality Bread. Bread is—clearly!— the primary ingredient in bread pudding, so don’t skimp right here. Flimsy sliced sandwich bread makes for a flat, soggy bread pudding, so that you need to keep away from that. Slightly, go for a elaborate loaf like challah or brioche. You possibly can additionally use French bread or baguette, sourdough, and even croissant bread. These sturdier breads are in a position to take in the custard with out falling aside.
- Let the Bread Get Stale. When you might have the standard bread you want, let it sit out in a single day (or for no less than a couple of hours) to get a bit stale. Like sausage & herb stuffing and bagel breakfast casserole, bread pudding is finest when the bread is considerably stale. When you forgot to go away time to let the bread get stale, you may unfold the cubes of bread out on a baking sheet and calmly toast them within the oven for 10 minutes.
- Give It a Relaxation. Assemble the bread pudding after which earlier than baking it, let it sit for a number of hours—and even in a single day—within the fridge. This offers the crusty bread the time it wants to take in the flavorful egg custard. You possibly can depart the ready bread pudding within the fridge wherever from 4 hours to 24 hours. I discover the longer the bread soaks, the tastier the bread pudding.
FYI: These identical success suggestions additionally apply to baked French toast casserole!
Observe These Simple Steps
Unfold the bread cubes in a 9×13-inch casserole dish or baking pan. Sprinkle the raisins, cinnamon chips, and/or chocolate chips evenly on prime.
Make the egg custard combination. Simply whisk all of it collectively—simple peasy!
Pour this over the bread. At this level, cowl and refrigerate the bread pudding for no less than 4 hours or as much as 24 hours.
Butter Rum Sauce
To make the creamy, flavorful butter rum sauce, you want simply 5 elements, most of that are repeated from the bread pudding ingredient record (with the addition of butter).
Start heating the butter in a saucepan on the range, and whisk within the brown sugar till it’s all melted and mixed. Pour and whisk within the heavy cream, and let the sauce simmer for a couple of minutes. Take away the sauce from warmth and stir within the rum and salt. Let the sauce cool for no less than 10 minutes to thicken up a bit.
Get pleasure from bread pudding heat, topped with butter rum sauce, and vanilla ice cream or a dollop of contemporary whipped cream. Merely perfection!
For the most effective bread pudding outcomes, use challah, brioche, French bread or baguette, sourdough bread, and even croissant bread. These sturdier breads are in a position to take in the custard with out falling aside. Keep away from skinny and flimsy sandwich bread.
Sure. For an alcohol-free model, merely change rum with heavy cream or milk within the egg custard and add 1/2 teaspoon rum extract or an additional 1/2 teaspoon of vanilla extract. For the butter rum sauce, change with 1/2 teaspoon rum extract or vanilla extract.
You possibly can change the entire milk with almond milk or oat milk, however I don’t suggest skipping the heavy cream fully. Because of this, you’ll lose a number of wealthy taste and texture. The closest substitute is canned full-fat coconut milk, however the outcome will likely be totally different.
Sure. Bake it, cool utterly, then cowl the highest with a layer of plastic wrap then a layer of aluminum foil. Freeze for as much as 3 months. Thaw within the fridge in a single day, take away the plastic wrap, cowl with simply aluminum foil, after which reheat in a 300°F (149°C) oven for round 20 minutes. For finest outcomes, make the butter rum sauce contemporary. You can even freeze bread pudding earlier than baking; see Word under.
Description
This bread pudding with butter rum sauce begins with items of day-old bread, which get an extended soak in a wealthy and flavorful spiced custard earlier than baking. Studded with raisins, cinnamon chips, and/or chocolate chips, bread pudding is a texture lover’s dream. The creamy butter rum sauce is elective, however extremely advisable! See recipe Notes for freezing directions and elements particulars.
- 12–16 ounce (340–454g) loaf of sturdy day-old bread, minimize in 1-inch cubes
- 7 giant eggs
- 2 and 1/2 cups (600g/ml) complete milk
- 1 cup (240g/ml) heavy cream
- 1/4 cup (60g/ml) spiced rum (or common darkish/golden rum)
- 1 cup (200g) granulated sugar
- 1/4 cup (50g) packed mild or darkish brown sugar
- 1 teaspoon cinnamon
- 2 teaspoons pure vanilla extract or vanilla bean paste
- 1/4 teaspoon salt
- 1 cup (150–180g) raisins, cinnamon chips, or chocolate chips (or mixture of any)
Butter Rum Sauce
- 1/2 cup (8 Tbsp; 113g) unsalted butter, minimize into 8 Tbsp-size items
- 1 cup (200g) packed mild or darkish brown sugar
- 1/2 cup (120g/ml) heavy cream
- 2 Tablespoons spiced rum (or common darkish/golden rum)
- 1/4 teaspoon salt
- Minimize the bread into 1-inch cubes. Let the cubed bread sit out uncovered for a couple of hours or as much as 24 hours. (When you don’t have sufficient time, see Notes part under.)
- Make the bread pudding: Grease a 9×13-inch baking pan (or any 3–4-quart baking dish) with nonstick spray. Unfold the bread cubes within the pan. Sprinkle the raisins and/or cinnamon chips evenly over the bread cubes.
- In a big bowl (ideally with a pour spout), whisk eggs, milk, cream, rum, granulated sugar, brown sugar, vanilla, cinnamon, and salt collectively till mixed. Pour evenly over the bread.
- Cowl the pan tightly and refrigerate for no less than 4 hours or as much as 24 hours. This offers the bread an opportunity to take in the custard and is a key step on this recipe.
- Take away bread pudding from the fridge and let it sit at room temperature for 10–quarter-hour when you preheat the oven to 350°F (177°C).
- Bake, uncovered, for 50–55 minutes, or till the middle is about (now not liquid-y). If the highest of the bread pudding is starting to brown an excessive amount of, cowl the pan loosely with aluminum foil.
- Make the butter rum sauce: Place the sliced butter in a medium saucepan over medium warmth. Add brown sugar, and stir/whisk till melted and mixed. Slowly pour heavy cream into the saucepan, whisking the complete time. Convey to a boil, then cease whisking and cut back warmth to medium-low. Let the sauce simmer for 3 minutes. Take away from warmth and whisk within the rum and salt. Let cool for no less than 10 minutes to permit the sauce to thicken.
- Take away bread pudding from the oven and funky for five–10 minutes earlier than serving. Bread pudding deflates barely because it cools. Pour butter rum sauce all around the floor, or serve every slice with butter rum sauce. Minimize into slices and serve heat with ice cream, if desired.
- Cowl leftovers tightly and retailer within the fridge for as much as 3 days.
Notes
- Freezing Directions: To freeze the unbaked pudding, put together the recipe by means of step 4 (after soaking) and freeze for as much as 3 months. Thaw in a single day within the fridge, and proceed with step 5, including a couple of further minutes to the bake time. You can even freeze leftover baked and cooled bread pudding for as much as 3 months. Thaw within the fridge, then reheat to your liking within the microwave or cowl and bake in a 300°F (149°C) till heat all through, no less than 20 minutes.
- Particular Instruments (affiliate hyperlinks): 9×13-inch Baking Dish (or any 3–4-quart baking dish, equivalent to this one pictured within the weblog submit) | Mixing Bowl With Pour Spout or Glass Mixing Bowl With Pour Spout | Whisk | Medium Saucepan
- Bread: Crusty, considerably stale bread is finest for bread pudding. When you’re in a rush and don’t have time to let the bread sit out as instructed in step 1, unfold the cubes in a single layer on a baking sheet and bake in a 300°F (149°C) oven for 10 minutes. Let cool, then proceed with the recipe.
- Rum: Spiced rum provides depth to each the custard and sauce. You should use a darkish rum, and even bourbon in a pinch. For an alcohol-free model, merely change rum with heavy cream or milk within the egg custard and add 1/2 teaspoon rum extract or an additional 1/2 teaspoon of vanilla extract. For the butter rum sauce, change with 1/2 teaspoon rum extract or vanilla extract.
- Raisins/Cinnamon Chips/Chocolate Chips: These mix-ins add further texture and taste to each chew of bread pudding. I really like the combo of half juicy raisins (both golden or darkish) and half cinnamon baking chips, however you should use only one or the opposite, no matter your desire. Style testers additionally cherished a model with chocolate chips! Within the pictured bread pudding, I skipped the cinnamon chips and chocolate chips, and used half golden raisins and half darkish raisins. You should use any mixture of those add-ins, totaling round 1 cup (150-180g).
- Can I Make This Nondairy? You possibly can change the entire milk with almond milk or oat milk, however I don’t suggest skipping the heavy cream fully. Because of this, you’ll lose a number of wealthy taste and texture. The closest substitute is canned full-fat coconut milk, however the outcome will likely be totally different.
- Double Chocolate: Do you favor a chocolate dessert as a substitute? Right here is my darkish and decadent chocolate bread pudding recipe.
