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
- Ingredients for the Bread Pudding:
1/2 stick butter
8 cups diced bread (day old or dried in the oven)
4 cups whole milk, divided
4 eggs
2 cups sugar
2 Tbsp Pure Vanilla Extract
- Ingredients for the Sauce:
1 can condensed milk
1/2 cup milk
1/4 cup spiced rum
1/2 tsp Vietnamese Cinnamon
1/2 tsp Chai Spice
2 tsp Pure Rum Extract
Instructions
- For the Bread Pudding:
- 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.
- For the Sauce:
- In a small saucepan, whisk together the condensed milk, milk and spiced rum. Bring to a simmer over medium low heat. Simmer for 3 minutes. Whisk in the Vietnamese Cinnamon, Chai Spice and Pure Rum Extract. Continue at a low simmer until the sauce thickens.
- Taste and adjust with extra spiced rum, if desired. Serve over warm bread pudding.
