This rum bread pudding is as spicy as a swashbuckler on the high seas. It’s aromatic and has spices that warm you through and through.
Versions of bread pudding appear in numerous cuisines. The English used stale bread, spices, water, and sugar, making a “poor man’s pudding.” It wasn’t until the 13th century that eggs appeared in recipes, along with milk. An 18th-century cookbook (The Compleat Housewife) included a luscious version that layered bread with butter, raisins, and currants in puff pastry. They topped the dessert with orange water cream.
Yo-Ho-Ho Bread Pudding
This rum bread pudding is as spicy as a swashbuckler on the high seas. It’s aromatic and has spices that warm you through and through. Versions of bread pudding appear in numerous cuisines. The English used stale bread, spices, water, and sugar, making a “poor man’s pudding.” It wasn’t until the 13th century that eggs appeared in recipes, along with milk. An 18th-century cookbook (The Compleat Housewife) included a luscious version that layered bread with butter, raisins, and currants in puff pastry. They topped the dessert with orange water cream.
Ingredients
- 1 c. cream
- 1 c. whole milk
- ¾ cup sugar
- 3 eggs
- 2 tbsp butter
- ¼ tsp cinnamon
- 1 tsp vanilla extract
- Pinch black pepper
- ¾ tsp salt
- 7 c Brioche cubes
- 1 c raisins (golden are best)
- 8 oz spiced rum
- ¼ c brown sugar
- ¼ c butter (unsalted)
- 2 tbsp heavy cream
Instructions
- Set your oven to 350F
- Mix cream, milk, sugar, eggs, butter (melted), cinnamon, vanilla, and salt in a large bowl.
- Whisk until fully integrated
- Add the bread and raisins
- Gently stir so all the bread is covered evenly
- Leave the bread to soak for 15 minutes
- Transfer the bread mix to a 9x13-inch baking dish that’s been lightly oiled
- Bake for 45 minutes
- While the bread cooks, mix the rum, brown sugar, ¼ cup butter, and a pinch of salt in a saucepan
- Stir continuously for 15 minutes
- Stir in the vanilla
- Remove from the heat
- Use this sauce for dipping and as a topper to the pudding.