Bread Pudding with Hot Butter Rum Sauce
Ingredients
- 1½ cups heavy cream
- 1½ cups whole milk
- ¾ cup light rum, divided
- 8 large eggs
- 1 cup granulated sugar
- 1 Tbsp ground cinnamon
- ½ tsp ground nutmeg
- 2 (14.1-oz) loaves vanilla Brioche, cut into 1-inch pieces
- ½ cup packed brown sugar
- ½ cup butter
Instructions
- Whisk together cream, milk, ¼ cup rum, eggs, granulated sugar, cinnamon, and nutmeg in a large bowl until smooth.
- Add cubed bread; stir gently to coat. Chill at least 1 hour or up to 12 hours.
- Uncover pudding mixture; stir gently. Pour into a greased 13-x 9-inch baking dish. Let stand at room temperature 30 minutes.
- Preheat oven to 350°F. Bake 45 minutes or until bread is puffed and golden brown.
- Meanwhile, combine ½ cup rum and brown sugar in a small saucepan. Bring to a boil over medium-high heat; reduce heat, and simmer, stirring until sugar dissolves.
- Add butter, stirring until melted; simmer 2 to 3 minutes or until sauce is slightly thickened. Serve sauce with bread pudding.
Nutritional Information
| Main | Total | |
| Servings | 10 | |
| Calories |
677
|
677
|
| Fat (g) | 34 | 34 |
| Sat. Fat (g) | 17 | 17 |
| Protein (g) | 12 | 12 |
| Carb (g) | 75 | 75 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 411 | 411 |
| T. Sugs (g) | 48 | 48 |
| A. Sugs (g) | 43 | 43 |
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