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 fire_empress69_...
St. Petersburg, FL
on February 17, 2012
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I made a half batch last night for me & my husband (which there was still a LOT. this was my first attempt at bread pudding & despite a major mishap getting it out of the pan of water, it turned out pretty good. The rum sauce took longer to thicken up than I expected (it took about 45 min. I will be making again. Only thing I changed was I left out the lemon zest b/c I forgot to get a lemon
By jocanchola_4212940
Smyrna, GA
on January 16, 2012
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Always looking for ways to use up leftover French bread and this was the perfect answer. I had just about 3/4 of a large loaf that I cut up into cubes and let sit in a ziplock bag for two days. I followed the recipe exactly with the exception of adding chopped walnuts which made it even better. Leaving the crusts on the bread gives that nice crunch on top that I love and couldn't help picking on all the crunchy tops when it came out of the oven. I also didn't have dark rum so used light rum and thought it was fine. The only thing I was unsure of from reading the recipe was how long to cook the sauce, I wound up whisking for about 20 minutes until I got the consistency that looked right which was a bit of work. It was a little bit sweet as others have said, but still great. This bread pudding is excellent and will be my go-to recipe from now on.
By melcharles
New York, NY
on November 25, 2011
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I followed the recipe and based on the reviews of it being too sweat omitted 1 cup of sugar. My dish did not turn out well. I think I used too much bread, it was dry and hard on top and moist on the bottom. While I coated all the bread and even folded bread over to ensure all pieces were wet..ummm bomb. A friend after the fact said the bread should be completely covered in the mixture....ummm I didn't get that from the reviews or the recipe. Is this an unstated fact? Anyway, I manage to scoop from the bottom to get the moist pieces. I made the sauce (the sugar clumped a little and served it. People said it was good and it was, the sauce put it over the top. The rest of pans (I made two batches had to be tossed in the garbage. oh an the french bread tasted like french bread, if you know what I mean. I would use another type or italian. So it maybe good but, I am giving it one star because it didn't work for me. Blame it on the cook.
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