Grub Americana

Bread Pudding with Rum Sauce

Bread pudding with rum sauce

A delicious bread pudding, studded with raisins, and covered in a decadent, boozy rum sauce. Recipe serves about 6 people

Whatcha Need

For the Bread Pudding

  • 8-10 slices day old French bread
  • 1 rounded teaspoon ground cinnamon
  • 1/2 cup raisins
  • 2-1/2 Tablespoons unsalted butter, melted
  • 5 large eggs
  • 5/8 cup granulated sugar
  • 1/8 teaspoon salt
  • 2-1/4 cups whole milk
  • 1-1/4 teaspoons pure vanilla extract

For the Rum Sauce

  • 1 Tablespoon canola oil
  • 2 Tablespoons AP flour
  • 1/8 teaspoon salt
  • 2 cups whole milk or half n half
  • 4 tablespoons unsalted butter
  • 1/2 cup granulated sugar
  • 1 Tablespoon nutmeg
  • 1 Tablespoon pure vanilla extract
  • Rum to taste

Whatcha Do

For the Bread Pudding:

  1. Cut the bread into 1-inch pieces, place in a 9”x 9” baking dish, sprinkle with cinnamon and add raisins and melted butter. Lightly toast bread mixture in 350º F oven, about 10 minutes.
  2. While bread is toasting, combine eggs, sugar, salt, milk, and vanilla. Remove bread from oven and let cool for 5 minutes. Pour egg mixture over bread making sure every piece is saturated; return dish to oven and bake for 30 minutes or until set.
  3. Serve with rum sauce.

For the Rum Sauce:

  1. In a small saucepan set over medium heat, combine canola oil and flour whisking constantly to form a blond roux.
  2. Add half n half and sugar and let mixture come to a boil, stirring occasionally to prevent from burning.
  3. When thick, remove mixture from the heat and add nutmeg, vanilla and rum to taste. Let cool slightly and serve over bread pudding.

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