This delicious version of Bread Pudding with Hot Buttered Rum Sauce features challah bread and rum soaked raisins. Comfort food at its best!
Prep Time15 minutesmins
Cook Time50 minutesmins
Soak Time30 minutesmins
Course: Dessert
Keyword: comfort food, warm dessert
Servings: 12
Author: Adapted from Pinch of Yum recipe
Ingredients
Pudding
8c.cubed french or challah breadI highly recommend challah bread
3/4c.dark brown sugar
3c.milkI use whole milk
4tbsp.butter
1tsp.cinnamon
1tsp.vanilla
2/3c.raisinsoaked in warmed rum for an hour or longer
2 1/2tbsp.rum
4beaten eggs
Sauce
1/2c.heavy whipping cream
1c.white sugar
1/2c.butter1 stick
1 1/2tbsp.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.