About
Three cheers for this Drunken Bread Pudding! If you're looking to fill your dessert-craving cup with something bold and rich, this is what you need to whip up. Your sweet tooth will be tingling as you taste the buttery, cinnamon-y bread that's drizzled with a syrupy, rum sauce that will make you want to dance. Add a few sweet raisins in for good measure, and you've got the Drunken Bread Pudding that will have you coming back for another around, over and over again!
Ingredients
- For the bread pudding:
- 2 cups half-and-half
- 2 cups whole milk
- 1 1/2 cups granulated sugar
- 6 large eggs
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon black pepper
- 2 teaspoons vanilla extract
- 1 teaspoon kosher salt
- 1 (30-ounce) loaf white bakery bread, cut into bread cubes that equal 15 cups
- 1 cup golden raisins
- For the rum sauce:
- 1 cup gold rum
- 1/2 cup light brown sugar, packed
- 1/2 cup unsalted butter
- 1/2 teaspoon kosher salt
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Lightly grease a 9x13-inch baking dish.
Step 3 -In a large bowl, add the half-and-half, the milk, the granulated sugar, the eggs, 1/4 cup of the melted butter, the cinnamon, the pepper, 2 teaspoons of the vanilla, and 1 teaspoon of the salt and whisk to combine.
Step 4 -Add the bread cubes and the raisins to the sauce mixture and stir to combine.
Step 5 -Let the bread mixture stand for 15 minutes, stirring occasionally.
Step 6 -Pour the bread pudding mixture into the prepared baking dish.
Step 7 -Bake the bread pudding until it is golden and set, about 45-50 minutes.
Step 8 -Place the baking dish on a wire rack and let the bread pudding cool.
Step 9 -While the bread pudding is cooling, in a saucepan over medium heat, combine the rum, the brown sugar, the remaining butter, and the remaining salt and bring to a simmer.
Step 10 -Cook the rum sauce, stirring occasionally, until it has slightly thickened, about 15 minutes.
Step 11 -Transfer the saucepan from the heat.
Step 12 -Stir the heavy cream and the remaining vanilla into the rum sauce.
Step 13 -Drizzle 1/2 cup of the rum sauce over the bread pudding.
Step 14 -Serve the bread pudding drizzled with the remaining rum sauce.
