Rum Cream Bread Pudding (serves 8-10) Recipe
Make Rum Cream Bread Pudding (serves 8-10) Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Bread Pudding Base
Rum Cream Sauce
Method
Preparing the Bread Pudding
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C).
- 2
Prepare the Bread
Cut the day-old bread into 1-inch cubes and place them in a large mixing bowl.
- 3
Mix Wet Ingredients
In a separate bowl, whisk together the whole milk, heavy cream, granulated sugar, eggs, vanilla extract, ground cinnamon, and salt until well combined.
- 4
Combine Mixtures
Pour the wet mixture over the bread cubes, gently folding to ensure all the bread is coated. Let it sit for about 10-15 minutes to absorb the liquid.
- 5
Transfer to Baking Dish
Grease a 9x13 inch baking dish with butter or cooking spray. Pour the soaked bread mixture into the dish, spreading it evenly.
- 6
Bake
Bake in the preheated oven for 45-50 minutes or until the top is golden brown and a knife inserted in the center comes out clean.
Making the Rum Cream Sauce
- 7
Melt Butter
In a saucepan over medium heat, melt the unsalted butter.
- 8
Add Brown Sugar
Stir in the brown sugar and cook until it dissolves completely, about 2-3 minutes.
- 9
Add Cream and Rum
Slowly whisk in the heavy cream and dark rum, bringing the mixture to a gentle simmer. Cook for another 5 minutes, stirring constantly until slightly thickened.
- 10
Finish with Vanilla
Remove from heat and stir in the vanilla extract. Set aside to cool slightly before serving.
