Oh how I love a bread pudding.
This is my final Christmas recipe for the season…and I saved a good one for the end. Hot Buttered Rum Bread Pudding is the perfect ending to your holiday supper.
Merry Christmas friends! Enjoy!
1 loaf of Challah or Brioche torn into pieces (or 6 large croissants)
4 cups of milk (I used 2%)
1½ cups sugar (plus an additional cup for the sauce)
2 teaspoons rum extract, divided
1/2 teaspoon cinnamon
4 tablespoons of butter
1/2 cup of heavy whipping cream
Preheat your oven to 350 degrees.
Lightly grease (I used Pam) a 9×13 baking dish. Place your torn pieces of bread in your baking dish. Next, pour your milk over the bread. Set aside.
In a mixing bowl, whisk your eggs lightly with a fork then whisk in 1½ cups sugar, 1 teaspoon of rum extract and cinnamon. Pour this egg mixture down over your bread. Pop your bread pudding into the preheated oven and bake about 40 minutes.
About 10 minutes before you’re ready to pull the bread pudding out of the oven, make your custard sauce. In a small saucepan over medium-high heat, bring the additional cup of sugar, butter and heavy whipping cream to a boil. Reduce heat immediately and allow to simmer about five minutes while it thickens (make sure you stir the whole time). After about five minutes, remove from heat and stir in your remaining teaspoon of rum extract and allow to cool about five minutes.
Remove your bread pudding from the oven and pour the custard sauce down on top.