Bread Pudding


with Vanilla Rum Sauce

''You'll love everything in this bread pudding!''

what you need:

For the bread pudding – 24 oz loaf brioche bread (or 2 smaller loaves) – 4 eggs – 3/4 cup granulated sugar – 4 cups heavy cream – 2 tsp cinnamon – 1 tsp vanilla extract – 1/2 cup golden raisins – 1 cup pecans chopped For the vanilla rum sauce – 3 tsp cornstarch – 1/2 cup granulated sugar – 2 cups heavy cream – 3 tbsp unsalted butter – 1 tsp vanilla extract – 1 tbsp rum or bourbon


Slice brioche bread into cubes then lay the bread into a baking sheet and toast it in the oven for a few minutes.

Whisk eggs and sugar in a bowl and slowly pour hot heavy cream into the bowl while constantly mixing. Then stir in cinnamon and vanilla.



Place the toasted bread into a large bowl and pour the egg and heavy cream mixture over it. Then add chopped pecans and raisins.


Pour the bread pudding into a 9 x 13-inch baking pan and bake it for 40 minutes at 360 degrees Fahrenheit.

Mix sugar and cornstarch together and set aside.

Vanilla Sauce for bread pudding

Melt butter and heavy cream in a saucepan, then add the sugar and cornstarch mixture.

Let the sauce simmer until it thickens. Turn the heat off and add rum and vanilla extract.

Once the bread pudding is baked, pour the sauce over the top.

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Simply Home Cooked