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Cola Bread Pudding

Bread pudding is a go-to, low-cost dessert. Its humble beginnings stretch past in time with names like “Hasty Pudding” and “Poor Man’s Pudding.” The idea was simple. Soak bread in water or milk, then add sweeteners like honey or sugar and spices like cinnamon and nutmeg. Sometimes, dried fruits, such as raisins, went into the mix for extra flavor.
During the ​Renaissance period, bread pudding gained popularity among the upper classes as well. Cookbooks during that era featured recipes for "whitepot," a luxurious version of bread pudding that included more expensive ingredients like cream, eggs, and sometimes even almonds.
In the 18th and 19th centuries, bread pudding continued to evolve. It became a popular dish among sailors and soldiers. After all, it was simple and affordable. The British Royal Navy even included bread pudding in its ration kits.
The popularity of bread pudding continued spreading, with nearly every family having their own version. This dish lands firmly among the list of comfort foods.

Ingredients

  • 6 French rolls
  • 2 cups cream
  • 1 tbsp rum extract
  • 2 large eggs
  • ½ cup packed light brown sugar
  • 1 cup cola soft drink **

Crumble:

  • 2 tbsp unsalted butter (melted)
  • ½ cup oats
  • ⅓ cup toffee bits or cocoa nibs
  • ⅓ cup diced walnuts

Sauce:

  • ¼ cup unsalted butter
  • 2 tbsp unsweetened cocoa
  • ½ cup cola soft drink
  • ½ cup powdered sugar
  • ½ tsp rum extract
  • ** Root beer (lemon-lime soda, or gingerbeer also work.)

Instructions 

  • Using a bread knife, cut up the rolls into 12 pieces. They don’t have to be perfect.
  • Place the bread cubes into a sprayed 9x9 inch cake pan (or one covered in parchment).
  • In a large mixing bowl, combine cream, eggs, sugar, soda pop, and rum extract.
  • Pour this over the cubes.
  • Wrap the pan with plastic wrap.
  • Let it rest minimally for 30 minutes or refrigerate overnight before baking.
  • Preheat the oven to 350°F.
  • For the topping, combine the melted butter, oats, toffee bits, and walnuts to make the crumble topping.
  • Sprinkle the topping over the bread pudding. If you’d like more, simply double the recipe.
  • Bake for 50-60 minutes, or until a knife inserted in the pudding comes out clean.
  • Meanwhile, prepare the chocolate cola sauce. In a saucepot on low heat, combine the butter, cocoa, cola, powdered sugar, and rum extract.
  • Simmer until the sauce thickens.
  • Serve the bread pudding warm and topped with the cola sauce.