Bread pudding is an easy, feed a crowd Southern staple. Day old bread soaked in a vanilla custard gets baked into golden brown goodness. It’s all topped with a spiced rum sauce that’s decadent and dreamy.
Time: 45 min
Serves 4-6Rating
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Loading...| 1 stick butter, divided | |
| 8 cups diced bread (day old or dried in the oven) | |
| 4 1/2 cups whole milk, divided | |
| 4 eggs | |
| 2 cups sugar | |
| 2 Tbl Pure Vanilla Extract | |
| 2 Tbl flour | |
| 1 can condensed milk | |
| 1/4 cup spiced rum | |
| 1/2 tsp Vietnamese Cinnamon | |
| 1/2 tsp Chai Spice | |
| 2 tsp Pure Rum Extract |
| 1. | Preheat oven to 350°F. Place 1/2 stick butter in a 9X13 baking dish and place in the oven to melt the butter. |
| 2. | Meanwhile, whisk together 4 cups milk, eggs, sugar and Pure Vanilla Extract. |
| 3. | Remove the pan from the oven, place the bread in the pan and pour the custard over the bread. Bake uncovered for 20-30 minutes or until the top is golden brown and the center barely jiggles. |
| 4. | Directions for the Spiced Rum Sauce: Whisk in the condensed milk, milk, spiced rum, Vietnamese Cinnamon, Chai Spice and Pure Rum Extract. Bring to a simmer and whisk until the sauce thickens. In a saucepan set over medium heat, add the butter to the pan and melt. Whisk in the flour and cook until it darkens slightly in color and smells nutty. |
| 5. | Taste and adjust with extra spiced rum, if desired. Serve over warm bread pudding. |
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