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bread pudding

Delicious warm bread pudding with a rich custard flavor and a hint of cinnamon, perfect for dessert or cozy weekend mornings.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 cups French bread, torn or cubed
  • 0.75 cup dark brown sugar
  • 3 cups milk
  • 4 tablespoons butter
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 0.67 cup raisins
  • 0.25 cup rum, divided
  • 4 large eggs, beaten
  • 0.33 cup heavy cream
  • 1 cup white sugar
  • 0.5 cup butter

Method
 

Preparation Steps
  1. Preheat the oven to 350°F. Place torn bread into a large mixing bowl. In a saucepan over low heat, melt brown sugar, milk, butter, cinnamon, vanilla, raisins, and 2 tablespoons rum. Stir until sugar dissolves. Pour over bread and soak for 30 minutes.
  2. Add beaten eggs and remaining 2 tablespoons rum to the soaked bread mixture. Gently mix to combine. Pour into a buttered 9-inch square baking dish.
  3. Bake uncovered for 40-50 minutes, until top is browned and middle is set.
  4. While pudding bakes, prepare the sauce by melting heavy cream, white sugar, and butter in a saucepan over low heat. Do not boil. Remove from heat and stir in 1 tablespoon rum.
  5. Serve warm bread pudding drizzled with the warm rum sauce.

Notes

You can substitute raisins with chocolate chips for a different flavor.