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Ingredients
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Bread Pudding
Rum Sauce
Method
Bread Pudding
- 1
Prepare the Bread
Tear the day-old bread into bite-sized pieces and place them in a large mixing bowl.
- 2
Mix Wet Ingredients
In a separate bowl, whisk together the milk, heavy cream, granulated sugar, eggs, vanilla extract, ground cinnamon, and salt until well combined.
- 3
Combine Mixtures
Pour the wet mixture over the torn bread and add raisins. Gently stir until the bread is fully soaked in the mixture. Let it sit for about 15 minutes to absorb.
- 4
Preheat the Oven
Preheat your oven to 350°F (175°C).
- 5
Bake
Transfer the soaked bread mixture into a greased 9x13 inch baking dish. Bake in the preheated oven for 45-50 minutes, or until the top is golden and a knife inserted into the center comes out clean.
Rum Sauce
- 6
Melt Butter
In a medium saucepan, melt the unsalted butter over medium heat.
- 7
Combine Sauce Ingredients
Stir in the brown sugar, heavy cream, dark rum, and vanilla extract. Bring the mixture to a gentle boil while stirring continuously.
- 8
Simmer Sauce
Reduce the heat and let the sauce simmer for about 5-7 minutes until it thickens slightly.
- 9
Serve
Once the bread pudding is done baking, remove it from the oven and let it cool slightly before serving. Drizzle the warm rum sauce over each serving.