Bread Pudding with Hot Buttered Rum Sauce

Bread Pudding with Hot Buttered Rum Sauce – sweet, rich and delicious! Remember to Like, Comment and Share!

Bread Pudding with Hot Buttered Run Sauce

As promised in my last post, here’s the recipe for the bread pudding I served at our recent dinner party, with friends Denise and Scott.  I love the fact that a few humble ingredients can be transformed into this deliciously nostalgic dessert.  That’s probably why it’s been a tried and true favorite for generations!

It’s All About the Sauce

Mike, the bread pudding aficionado of the family, is adamant that it’s really all about the sauce. Well, you will be happy to know that Mike gave this Hot Buttered Rum Sauce two thumbs up. Seriously, what’s not to love about sugar, cream, butter and rum, right? One important tip – keep the heat low and whisk frequently, until the sugar dissolves. FYI – the only way to know when this happens is to keep tasting it.

Special Tweaks Make it Even Better!

I made two tweaks to this recipe which I think really enhance the flavor and richness of the dessert. Instead of using french bread, I use challah, a braided Jewish egg bread. This soft, rich bread is perfect for a bread pudding. My go-to source for challah is  Lunds & Byerlys, but you can probably find it in a number of other bakeries as well. The other thing I do, is warm up some rum and steep the raisins for a few hours (covered) to plump them up and boost the rum flavor of the dessert. Then I use the rum from soaking the raisins in the pudding and the sauce.  Bottom line – If you’ve never tried bread pudding before, this is the one try!

Bread Pudding with Hot Buttered Rum Sauce

This delicious version of Bread Pudding with Hot Buttered Rum Sauce features challah bread and rum soaked raisins. Comfort food at its best!

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Course: Dessert

Keyword: comfort food, warm dessert

Prep Time: 15 minutes minutes

Cook Time: 50 minutes minutes

Soak Time: 30 minutes minutes

Servings: 12

Author: Adapted from Pinch of Yum recipe

Ingredients

Pudding

• 8 c. cubed french or challah bread I highly recommend challah bread
• 3/4 c. dark brown sugar
• 3 c. milk I use whole milk
• 4 tbsp. butter
• 1 tsp. cinnamon
• 1 tsp. vanilla
• 2/3 c. raisin soaked in warmed rum for an hour or longer
• 2 1/2 tbsp. rum
• 4 beaten eggs

Sauce

• 1/2 c. heavy whipping cream
• 1 c. white sugar
• 1/2 c. butter 1 stick
• 1 1/2 tbsp. rum

Instructions

Pudding

• Place bread cubes into a large bowl. In a medium saucepan over low heat, melt the brown sugar, milk, butter, cinnamon, vanilla, raisins and 2 1/2 tbsp. rum. Stir constantly until sugar is dissolved. Pour over bread and let soak for 30 minutes.
• Preheat oven to 350 degrees. Add 4 beaten eggs to the soaked bread mixture and stir gently. The bread should be completely saturated with the egg and milk mixture. Pour into a buttered 9″ square baking dish and bake for 40-50 minutes until the top is browned and the middle is set. Do not overbake or the bread pudding will become dry.

Sauce

• Melt the heavy cream, white sugar and butter in a medium sauce over low heat, whisking frequently. Do not boil or the mixture will start to crystallize. When sugar is dissolved, add 1 1/2 tbsp. rum. Pour the warm sauce over each slice of bread pudding before serving.

Notes

Adapted from Pinch of Yum