Rum Cream Bread Pudding Recipe
Make Rum Cream Bread Pudding Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Bread Pudding Base
Rum Cream Sauce
Method
Bread Pudding Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C).
- 2
Prepare the Bread
Cut the stale bread into bite-sized cubes and place them in a large mixing bowl.
- 3
Mix the Wet Ingredients
In a separate bowl, whisk together the milk, heavy cream, granulated sugar, eggs, vanilla extract, ground cinnamon, and salt until well combined.
- 4
Combine and Soak
Pour the wet mixture over the bread cubes, stirring gently to ensure all the bread is soaked. Let it sit for about 15 minutes.
- 5
Transfer to Baking Dish
Pour the soaked bread pudding mixture into a greased 9x13 inch baking dish.
- 6
Bake
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
Rum Cream Sauce Preparation
- 7
Combine Sauce Ingredients
In a saucepan over medium heat, combine the heavy cream, dark rum, powdered sugar, and vanilla extract.
- 8
Simmer
Bring the mixture to a simmer, stirring occasionally, and cook for about 5 minutes until slightly thickened.
- 9
Serve
Drizzle the warm rum cream sauce over the baked bread pudding before serving.
