Bread Pudding Recipe
A New Orleans favorite sweet option topped with Dark Rum icing. Complimentary dishware included.
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Ingredients
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Bread Pudding
Dark Rum Icing
Method
Bread Pudding Preparation
Prepare the Bread
Preheat your oven to 350°F (175°C). Cut the stale bread into cubes and place them in a large mixing bowl.
Mix the Wet Ingredients
In a separate bowl, whisk together the milk, heavy cream, granulated sugar, eggs, vanilla extract, ground cinnamon, nutmeg, and salt until well combined.
Combine Ingredients
Pour the wet mixture over the cubed bread. Gently stir to ensure all the bread is soaked. Let it sit for about 15 minutes to absorb the liquid.
Add Raisins
Fold in the raisins or currants into the bread mixture.
Bake the Pudding
Grease a 9x13 inch baking dish. Pour the bread mixture into the dish and spread it out evenly. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Dark Rum Icing Preparation
Make the Icing
In a medium bowl, whisk together the powdered sugar, dark rum, and milk until smooth and well combined. Adjust the consistency by adding more powdered sugar or milk as needed.
Drizzle the Icing
Once the bread pudding is baked and slightly cooled, drizzle the dark rum icing over the top before serving.