Confession: I always thought I’d hate bread pudding. The name itself does not sound appetizing. It sounds like bread that’s been sitting in goop for too long and getting mushy and now you’re trying to convince me to eat it and you’re calling it a ‘classic dessert’. Um…no, thankyousomuch. But a few years ago while visiting a friend in San Francisco I tried it for the first time and was blown away. While cake has a tendency to be too moist or too dense or too, well, cakey, bread pudding gives your mouth a lot of different textures to explore. It breaks up the sweetness with savory sauces and nuts and fruit. All in all it’s become one of my all time favorite desserts now, and I’m super excited to share this old fashioned bread pudding recipe with you so it can become a favorite for YOU, too! Enjoy!
Old Fashioned Bread Pudding With Rum Sauce
What You Need To Make Old Fashioned Bread Pudding With Rum Sauce:
- 8 large eggs
- 3 1/2 cups milk
- 2 cups sugar
- 1 1/2 cups whipping cream
- 1 teaspoon vanilla extract
- 1 loaf cinnamon-swirl bread, cut into 1-inch cubes
- 1 cup chopped pecans
- pinch salt
- 1 cup (packed) brown sugar
- 1/2 cup (1 stick) butter
- 1/2 cup whipping cream
- 2 tablespoons rum (or spiced rum)
- 3/4 teaspoon ground cinnamon
How To Make Old Fashioned Bread Pudding With Rum Sauce:
1. Butter 9×13 baking dish. Whisk eggs in large bowl to blend. Add milk, sugar, cream, and vanilla; whisk to blend well. Stir in bread and pecans. Pour mixture into baking dish. Cover and refrigerate 2 hours.
2. Preheat oven to 350°F. Bake pudding uncovered until puffed and golden, about 1 hour 15 minutes. Cool slightly (pudding will fall).
Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes. Add cream, rum, and cinnamon and bring to simmer. Simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes. Serve warm.
Pro Tip: You can never go wrong by serving this a delicious scoop of vanilla bean ice cream! Enjoy!