Photo: Steve's Killer Bread Pudding Recipe
Ingredients
- 1 cup raisins
- 1/4 cup dark rum (recommended: Myers's)
- 1 1/2 loaves stale French or Italian bread, torn into pieces
- 3 cups milk
- 3 eggs, slightly beaten
- 1/2 cup butter, melted
- 2 teaspoons cinnamon
- 2 teaspoons vanilla extract
- 1 cup heavy cream or 1 cup evaporated milk
- 1 cup sugar
- 3/4 cup brown sugar
- 2 tablespoons molasses
- 2 teaspoons lemon zest
- 1/2 teaspoon salt
Rum Sauce:
- 1 1/2 cups sugar
- 5 ounces evaporated milk
- 4 tablespoons margarine
- 1 egg, beaten
- 2 egg yolks, beaten
- 3 tablespoons dark rum (recommended: Myers's)
Directions
Place raisins in a small bowl with rum and soak for a couple of hours. Drain raisins and reserve soaking liquid.
Place bread pieces in a 9 by 12-inch baking dish. Add raisins to dish. In a large bowl, combine the milk, eggs, butter, cinnamon, vanilla, heavy cream, sugar, brown sugar, molasses, lemon zest, and salt, and mix well to ensure the sugar has been dissolved. Add the reserved raisin soaking liquid to the milk mixture and pour over bread. Let sit until bread has soaked up all of the milk mixture for at least 1 to 2 hours.
Preheat oven to 350 degrees F.
Place baking dish in another large pan and add water about halfway up the sides of the baking dish. Bake for 1 hour or until bread pudding has set. Remove bread pudding from oven and let cool to just warm.
While bread pudding is cooling, make Rum Sauce:
Combine sugar, evaporated milk, margarine, egg and yolks in the top of a double boiler and cook, stirring well, until thick. Do not let sauce boil. Keep warm until serving time. Whisk in rum just before serving. Serve bread pudding with sauce.
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By mas4144
Houston, Tx
on December 26, 2012
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I made this for the first time for my Christmas Day brunch. It was a five star hit. The only thing I did different from the original recipe is instead of French or Italian bread I used cinnamon bread and raisin bread. I used a little over a half loaf of each and cut the cinnamon in the recipe in half to compensate for the cinnamon in the bread. The sauce also turned out great. When put on the pudding it was a wonderful treat. I definitely will make this one again.
By what's for supper
on December 22, 2012
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This stuff is good.
By grobbi_11268793
Grosse Pointe, MI
on June 18, 2012
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Great recipe! Listened to some reviews below, and made my own modifications as well. I cut the sugar in half and didn't add molasses, and it turned out just fine. The sauce itself is so sweet, that it balances out the pudding perfectly when made with less sugar. Also, next time would even add a little less butter, I felt like some of the bread pieces were soaking in grease and almost "fried" tasting on the top, almost like the extra butter just bubbled to the surface. Although, it made those pieces extra crunchy and delicious! Other bread pudding recipes I've looked at do not use as much butter though. Also, I subbed dark dum for bourbon.. even better : It was a huge hit with my family!
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