Brown Butter Rum Bread Pudding Recipe

Preheat and prep

Preheat the oven to 350°F (175°C). Butter a 9x13-inch baking dish (or similar-sized gratin) or spray with nonstick spray. Place the cubed bread in a very large mixing bowl.

If using raisins or dried fruit, rehydrate them quickly by soaking in the 3 tablespoons dark rum for 10–15 minutes, then drain (reserve rum for custard). Toss the drained fruit and toasted nuts into the cubed bread so they are evenly distributed.

Brown the butter

In a medium saucepan over medium heat, melt 10 tablespoons unsalted butter. Continue to cook, swirling the pan occasionally, until the butter foams, the milk solids turn golden brown and smell nutty — about 5–7 minutes. Immediately remove from heat to stop browning. Pour half (about 5 Tbs) of the brown butter over the bread mixture and toss gently to coat; reserve remaining brown butter to incorporate into the custard and to dot on top before baking.

Combine wet ingredients

In a large bowl, whisk together the whole milk (1 cup), heavy cream (1 cup), 4 whole eggs and 1 egg yolk, 1 cup granulated sugar, 1 cup packed dark brown sugar, 2 teaspoons vanilla extract, 1 teaspoon kosher salt and 3 tablespoons dark rum (including any reserved rum from soaking fruit). Whisk until the sugars are mostly dissolved and the mixture is homogenous.

Incorporate brown butter

Slowly whisk the remaining warm brown butter into the custard mixture (doing this gradually prevents cooking the eggs). Taste and adjust — it should be rich and slightly sweet with a hint of nutty brown butter and rum.

Pour the custard evenly over the bread, pressing down gently with the back of a spatula so the bread absorbs the liquid. Let the bread sit for 15–20 minutes at room temperature to soak. If time allows, cover and refrigerate for up to 2 hours for a more set custard (bring back to room temp before baking).

Bake until set

Dot the top of the soaked bread with any remaining brown butter. Place the baking dish in the preheated oven and bake for 35–45 minutes, until the pudding is puffed and the center registers 160–165°F (71–74°C) or a knife inserted near the center comes out mostly clean with a few moist crumbs. If the top is browning too fast, tent loosely with foil for the last 10 minutes.

Remove from oven and let cool for 10–15 minutes; the pudding will continue to set as it cools.

Make quick caramel

While the pudding bakes or rests, make the caramel: in a medium heavy-bottomed saucepan over medium heat, sprinkle 3 tablespoons granulated sugar in an even layer. Allow the sugar to melt without stirring for 1–2 minutes, then gently swirl the pan or stir with a heatproof spatula as it begins to melt. Continue until the sugar has turned an amber color. Immediately remove from heat and whisk in 2 tablespoons unsalted butter until incorporated (be careful — it will bubble). Slowly whisk in 1 cup warm heavy cream until smooth. Return briefly to low heat to combine if needed, then off heat stir in 2 tablespoons dark rum and 1 teaspoon sea salt. Taste and adjust salt or rum.

If the caramel is too thick, thin with a tablespoon or two of warm cream. Keep warm or reheat gently before serving.

Spoon warm bread pudding into bowls or plates. Drizzle generously with warm brown-butter rum caramel. Top with a scoop of vanilla ice cream and a sprinkle of flaky sea salt. Serve immediately so the ice cream melts into the warm pudding.

Leftovers: store cooled pudding and caramel separately in the refrigerator for up to 3 days. Reheat pudding in a 325°F oven until warm; warm the caramel and drizzle before serving.