When you want your family and guests to know they are priceless, roll in the dough with this perfect dessert! Million Dollar Bread Pudding is like money in the bank for everyone’s sweet tooth. Who knew the wealth of flavor that could come from some plain-Jane bread cubes soaked in a cream sauce that is substantially loaded with cinnamon and just a touch of black pepper?! This unbelievable treat is baked until golden, then prospered with a drizzling of an incredibly rich rum sauce (that is one in a million). This life-changing Million Dollar Bread Pudding will change your view on simple, delicious desserts, and you will gain new respect for opulent taste. It’s worth investing your time and effort in. Let’s get this bread!
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
- 15 cups white bread, cubed
- 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 salt
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Lightly coat a 9×13-inch baking dish with nonstick cooking spray.
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 black pepper, 2 teaspoons of the vanilla extract, and 1 teaspoon of the salt and whisk to combine.
Step 4 –Add the bread cubes and the golden raisins to the egg mixture and stir to combine. Let it stand, stirring occasionally, about 15 minutes.
Step 5 –Pour the bread pudding into the prepared baking dish and bake until it is golden and set, about 45-50 minutes.
Step 6 –Place the baking dish on a wire rack and let the bread pudding cool.
Step 7 –In a medium saucepan over medium heat, add the rum, the brown sugar, the remaining butter, and the remaining salt and bring to a simmer, stirring occasionally.
Step 8 –Cook the rum sauce until it has slightly thickened, about 15 minutes.
Step 9 –Transfer the saucepan from the heat. Add the heavy cream and the remaining vanilla extract to the rum sauce and stir to combine.
Step 10 –Drizzle 1/2 cup of the rum sauce over the entire bread pudding.
Step 11 –Serve the bread pudding drizzled with the remaining rum sauce.
