Hot Buttered Rum Bread Pudding
Indulge in Hot Buttered Rum Bread Pudding, an unforgettable dessert that warms the heart and tantalizes the taste buds. Picture creamy custard-soaked bread infused with rich dark rum, aromatic spices, and a hint of sweetness, all baked to golden perfection. This delightful treat is perfect for cozy gatherings or as a comforting weeknight indulgence, leaving everyone craving more after every bite.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves approximately 10 people 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 6 cups stale bread, torn into pieces
- 1 cup unsalted butter, melted
- 1 cup dark brown sugar, packed
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup dark rum
- 1 tsp pure vanilla extract
- Optional: 1/2 cup chopped pecans or walnuts
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, whisk together eggs, milk, heavy cream, brown sugar, melted butter, rum, vanilla extract, cinnamon, and nutmeg until well combined.
- Add torn bread to the custard mixture and let soak for about 15 minutes.
- Spread the soaked bread evenly in the prepared baking dish and gently press down.
- Bake for 45-50 minutes until golden brown on top and set in the center.
- Allow to cool slightly before serving warm with whipped cream or caramel sauce.
Nutrition
- Serving Size: 1 slice (approximately 150g)
- Calories: 420
- Sugar: 32g
- Sodium: 210mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg
Keywords: For a non-alcoholic version, replace rum with apple juice or extra vanilla extract. Customize by adding chocolate chips or different nuts for added texture. Leftovers can be stored in an airtight container in the fridge; reheat gently in the oven.