Decadent Bread Pudding with Rum Sauce
This mouth-wateringly decadent bread pudding with rum sauce is perfect for dessert or brunch, this recipe will have your taste buds singing for more.
Video
Equipment
Ingredients
Bread Pudding Ingredients
- 1 Cup Pecan Halves toasted
- 1 Each French Bread large and stale, cut into 1" cubes
- 1-½ Cups Granulated Sugar
- 2 teaspoons Apple Pie Spice
- 1 Pinch Salt
- 6 Each Large Eggs
- 1 Quart Heavy Whipping Cream
- 1 (14 Ounce) Can Sweetened Condensed Milk
- 1 (12 Ounce) Can Evaporated Milk
- 8 Tablespoons Unsalted Butter melted
- 2 teaspoons Vanilla Extract
Rum Sauce
- 8 Tablespoons Unsalted Butter
- ¾ Cup Half and Half
- 1 Cup Granulated Sugar
- 2 Each Egg Yolks lightly beaten
- ⅓ Cup Spiced Dark Rum
Instructions
- Heat the oven to 350°F.
- Lay the pecans on a baking sheet, lined with parchment paper. Bake in the oven for 10 minutes. Remove and allow to cool before chopping.1 Cup Pecan Halves
- Cut the stale French Bread into 1" cubes, then set aside.1 Each French Bread
- To a medium mixing bowl, add the sugar, apple pie spice and salt and mix well with a whisk. Set aside.1-½ Cups Granulated Sugar, 2 teaspoons Apple Pie Spice, 1 Pinch Salt
- Add the 6 eggs to the bowl of a stand mixer (or use a hand mixer if you don't have one). Beat for 1 minute with the wire whip.6 Each Large Eggs
- Add the heavy cream, evaporated milk, condensed milk, vanilla and melted butter (cooled) and beat again for 1 minute.1 Quart Heavy Whipping Cream, 1 (14 Ounce) Can Sweetened Condensed Milk, 1 (12 Ounce) Can Evaporated Milk, 8 Tablespoons Unsalted Butter, 2 teaspoons Vanilla Extract
- Add the spiced sugar and beat again for 1 minute.
- To a 13x9" baking dish that has been well greased with butter, lay the bread cubes evenly. Sprinkle the chopped toasted pecans.
- Pour the milk and sugar mixture all over the top of the bread, then press down with the back of a spoon.
- Turn the oven to 300°F, allowing the bread to soak up the milk mixture for 10 minutes while it cools.
- Press down again with a spoon, then cover the baking dish with aluminum foil. Bake in the oven for 1-½ Hours.
- Remove the foil, then bake uncovered for a further 30 minutes.
- While the last baking is happening you can start making the rum sauce. Add the butter, sugar, half and half and the lightly beaten egg yolks to a small saucepan. Apply medium heat, stirring.8 Tablespoons Unsalted Butter, ¾ Cup Half and Half, 1 Cup Granulated Sugar, 2 Each Egg Yolks
- Bring it to almost boiling, but do not let it boil.
- Turn off the heat and pour in the rum. Give a good stir and cool down.⅓ Cup Spiced Dark Rum
- Remove the bread pudding from the oven and allow to sit 10 minutes before serving with some of the delicious rum sauce poured over the top.
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Nutrition
Serving: 200g | Calories: 804kcal | Carbohydrates: 67g | Protein: 8g | Fat: 57g | Saturated Fat: 32g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 110mg | Potassium: 347mg | Fiber: 1g | Sugar: 66g | Vitamin A: 1846IU | Vitamin C: 2mg | Calcium: 250mg | Iron: 1mg
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