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

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. 


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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