Hot Buttered Rum Bread Pudding

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.

My love of bread salad has only grown since I started making my Easy Greek Panzanella and this Caprese Panzanella.

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:

Hot Buttered Rum Bread Pudding Recipe

This Hot Buttered Rum Bread Pudding is a hero for using up leftover bread AND hot buttered rum batter!

4.2 from 7 votes

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Course: Desserts

Cuisine: European

Prep Time: 40 minutes mins

Cook Time: 50 minutes mins

Total Time: 1 hour hr 30 minutes mins

Servings: 8

Calories: 222kcal

Author: Linda

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Ingredients

• ▢ 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

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Instructions

• 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 ¼ 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

Serving: 1serving | Calories: 222kcal | Carbohydrates: 11g | Protein: 7g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Cholesterol: 136mg | Sodium: 126mg | Sugar: 9g

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