Bread Pudding with Hot Butter Rum Sauce
This bread pudding is made with stale bread, milk, eggs, sugar, and spices, and it’s topped with a warm butter rum sauce.
Ingredients
For the bread pudding:
- 6 cups cubed stale bread
- 2 cups milk
- ½ cup sugar
- ¼ cup butter, melted
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
For the hot butter rum sauce:
- ¼ cup butter
- ½ cup packed brown sugar
- ¼ cup heavy cream
- 2 tablespoons rum (optional)
- ¼ teaspoon ground nutmeg
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- In a large bowl, combine the cubed bread and milk. Let soak for 10 minutes.
- In a separate bowl, whisk together eggs, sugar, melted butter, vanilla extract, cinnamon, and nutmeg.
- Add the egg mixture to the bread mixture and stir until combined.
- Pour the bread pudding mixture into a greased 9×13 inch baking dish.
- Bake for 45 minutes, or until the top is golden brown and the custard is set.
- While the bread pudding is baking, make the hot butter rum sauce.
- In a small saucepan, melt the butter over medium heat.
- Add brown sugar and heavy cream. Bring to a simmer, stirring constantly.
- Remove from heat and stir in the rum (if using) and nutmeg.
- Serve the warm bread pudding with the hot butter rum sauce drizzled on top.
Notes
- You can use any type of bread for this recipe, but a sturdy bread like French or Italian works best.
- Feel free to add raisins, cranberries, or other dried fruit to the bread pudding.
- If you don’t have rum, you can omit it or substitute with brandy or bourbon.
- Leftover bread pudding can be stored in the refrigerator for up to 3 days.