Bread Pudding with Chai Spiced Rum Sauce
Servings
4-6
Total time
45
minutesBread 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.Â
Ingredients
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
Instructions
- Preheat oven to 350°F. Place 1/2 stick butter in a 9X13 baking dish and place in the oven to melt the butter.
- Meanwhile, whisk together 4 cups milk, eggs, sugar and Pure Vanilla Extract.
- 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.
- 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.
- Taste and adjust with extra spiced rum, if desired. Serve over warm bread pudding.
