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 9×13-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.
