Bread Pudding Recipe
cinnamon and vanilla flavored pudding slow baked, topped with Caribbean rum sauce
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Ingredients
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Bread Pudding Ingredients
Caribbean Rum Sauce Ingredients
Method
Bread Pudding Directions
- 1
Prepare the Bread
Preheat your oven to 350°F (175°C). Cut the day-old bread into cubes and place them in a large mixing bowl.
- 2
Mix Wet Ingredients
In a separate bowl, whisk together the milk, heavy cream, granulated sugar, brown sugar, eggs, vanilla extract, ground cinnamon, and salt until well combined.
- 3
Combine Bread and Mixture
Pour the wet mixture over the bread cubes, ensuring that all pieces are soaked. Let it sit for about 15 minutes for the bread to absorb the liquid.
- 4
Add Raisins
Fold in the raisins into the bread and custard mixture.
- 5
Bake the Pudding
Transfer the mixture to a greased baking dish and bake in the preheated oven for 45-55 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
Caribbean Rum Sauce Directions
- 6
Prepare the Sauce
In a saucepan, melt the butter over medium heat. Once melted, add the brown sugar and stir until combined.
- 7
Add Cream and Rum
Gradually mix in the heavy cream and allow it to simmer for 5 minutes, stirring frequently. Then, carefully add the dark rum and vanilla extract.
- 8
Simmer Sauce
Let the sauce simmer for an additional 5-7 minutes, or until it thickens slightly. Remove from heat.
- 9
Serve
Once the bread pudding is baked, let it cool for a few minutes before serving. Drizzle the warm Caribbean rum sauce over each serving.
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