Bread Pudding with Rum Sauce Recipe
Nothing beats the smell of this Bread Pudding with Rum Sauce baking in the oven – it’s the perfect way to use up extra bread and create something special.
Servings: 8
Calories: 295kcal
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 bread or Italian bread
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 1/4 cup of the hot milk mixture into the egg bowl, whisk eggs 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 them to the large bowl. Use a wooden spoon to toss the bread cubes, coating them evenly in the egg mixture. Let rest for 30 minutes.
- Meanwhile, preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Transfer the soaked bread cubes to a buttered 9x13 baking dish. Bake for 45-50 minutes or until set.
Notes
To store Hot Buttered Rum Bread Pudding, cover it tightly and refrigerate for up to 3 days. You can freeze it by wrapping it in plastic wrap and then aluminum foil; it will stay good for up to 2 months.
To reheat, thaw in the fridge overnight if frozen, then warm in a 350°F (175°C) oven for 15-20 minutes until heated through. You can also microwave individual portions for 1-2 minutes.
Nutrition
Serving: 1serving | Calories: 295kcal | Carbohydrates: 35g | Protein: 12g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 121mg | Sodium: 388mg | Potassium: 267mg | Fiber: 1g | Sugar: 11g | Vitamin A: 366IU | Vitamin C: 0.1mg | Calcium: 175mg | Iron: 2mg
