This Hot Buttered Rum Bread Pudding is a hero for using up leftover bread AND hot buttered rum batter!
I am a total sucker for any recipe which helps me use up leftover bread.
This is a new phenomenon in my life, because up until a few months ago I had a weird phobia of soggy bread. Even now, the idea of eating a sub sandwich leftover from yesterday makes me want to hurl.
It all changed when I discovered Panzanella. You would think that a “bread salad” would be soggy and gross, but believe it or not the bread is toasted first so it stays nice and crisp.
I don’t know why I didn’t realize that I had been eating bread in salads for years in the form of croutons. Sometimes I’m amazed that I can even function in society.
Then, I discovered the joy of using leftover bread to create overnight-breakfast-masterpieces. I’ll never get sick of this Easy Cheesy Italian Strata, and I’m currently working on a top-secret overnight French toast recipe to share with you just in time for the holidays!
Now, let’s talk about the REAL star of the leftover-bread show: Bread Pudding. I love making this easy Costa Rican Bread Pudding (Capirotada), but for a more traditional dessert you can’t beat this Hot Buttered Rum Bread Pudding.
I don’t know about you, but I always end up with quite a bit of leftover Hot Buttered Rum Batter this time of year. I try to pawn it off on my friends, but even after giving most of it away I find myself with at least an extra mason jar in the freezer.
To make this bread pudding, simply melt some batter in a saucepan along with some milk (and a little bit of rum for good measure), then temper in some eggs. Pour the liquid over a big bowl of bread and let it rest for a half hour while you work on the rest of that rum bottle.
Bake it for about 45 minutes then serve that baby warm with a pot of steaming coffee. Ohhhh yeahhhh (<– I guess I’m channeling the KoolAid guy this morning).
Alright, ready to get started on this deliciousness?
Here’s the Recipe:
- 1 cup hot buttered rum batter
- 3 cups whole milk
- 1/2 cup spiced rum
- 5 eggs
- 1 (1 pound) loaf of stale French or Italian bread
- In a medium saucepan, combine the hot buttered rum batter, milk, and rum over medium heat. Simmer, stirring constantly, until the batter is dissolved and the mixture is warmed through, about 5 minutes.
- Crack the eggs into a large mixing bowl and beat well. Working very slowly, temper the eggs by drizzling 1/4 cup of the warm milk mixture into the egg bowl, whisking as you pour. Repeat this process until all of the milk mixture is combined with the eggs.
- Cut the bread into bite-sized cubes and add to the large mixing bowl. Use a wooden spoon to toss the bread cubes, coating them evenly in the egg mixture. Let rest for 30 minutes.
- Meanwhile, preheat your oven to 350 degrees Fahrenheit.
- Transfer the soaked bread cubes to a buttered 9 x 13 baking dish. Bake 45-50 minutes or until set.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 222 Total Fat 10g Saturated Fat 5g Trans Fat 0g Unsaturated Fat 4g Cholesterol 136mg Sodium 126mg Carbohydrates 11g Fiber 0g Sugar 9g Protein 7g
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