INGREDIENTS:
Bread Pudding
8 large eggs
3 ½ cups milk
2 cups sugar
1 ½ cups whipping Cream
1 teaspoon vanilla extract
1 loaf of cinnamon-swirl bread cut into 1-inch cubes
1 cup chopped pecans
Salt in a pinch
Rum Sauce:
1 cup (packed brown sugar)
½ cup (1 stick of butter)
½ cup whipping cream
2 tablespoons Rum (or spiced Rum)
¼ teaspoon ground cinnamon
INSTRUCTIONS:
1. Butter a 9×13 baking dish. To blend eggs, place them in a large bowl. Blend milk, sugar, cream, and vanilla together. Add bread and pecans. Pour mixture into baking dish. Cover the mixture and let it cool in the refrigerator for 2 hours.
2. Preheat oven to 350°F Bake the pudding covered for 1 hour and 15 minutes. Allow cooling slightly before the pudding falls.
Rum Sauce:
Mix butter and brown sugar in a heavy saucepan. Heat on medium heat for 2 minutes. Stir until smooth. Bring to a simmer cream, rum, cinnamon, and sugar. Allow sauce to simmer for 5 minutes, or until it thickens. Serve warm.
Tips and Tricks for Making Great Bread Pudding:
Bread pudding is classic comfort food that can be enjoyed any time of year. This old-fashioned bread pudding with rum sauce recipe is out of this world! The secret to making great bread pudding is to use day-old bread that is starting to get stale. This will help the bread to absorb the custard mixture and become nice and soft.
Another tip for making incredible bread pudding is to add in some dried fruit, such as raisins or dried cranberries. This will add a lovely sweetness and texture to the dish. Finally, don’t forget the rum sauce! This sweet and boozy topping takes this dessert over the top.