Bread Pudding

This is simply the best bread pudding you've ever had! Loaded with chopped pecans and golden raisins and topped with a vanilla rum sauce.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 537kcal

Author Dina

Cut the brioche bread into cubes and set aside.
In a bowl, combine 4 eggs and 3/4 cup sugar.
Heat 4 cups of heavy cream in a saucepan just until it comes to a slight simmer (not a boil). The slowly put the hot cream into the egg and sugar mixture making sure to stir constantly.
Add the cinnamon and vanilla and stir lightly just to incorporate.
In a large bowl add the cubed bread, golden raisins, and chopped pecans. Then pour the warm cream and sugar mixture into the bowl. Gently stir with a spatula.
Butter a 9×13 inch baking pan and pour the bread pudding into it. Bake at 360 degrees Fahrenheit for 35-40 minutes.
Meanwhile combine the cornstarch and 1/2 cup sugar and set aside.
Melt 3 tbsp of butter in a small saucepan, then add 2 cups of heavy cream, and the sugar and cornstarch mixture. Stir or low heat until it begins to thicken.
Remove from heat and add the 1 tsp vanilla and 1 tbsp rum.
Once the bread pudding is baked, pour the sauce over the top.

If your bread is not stale, you will need to bake it (sliced and cubed) at 350 degrees F for at least 5-10 minutes. If it's too soft, it will get too mushy.
When adding the hot cream to the eggs, pour slowly and whisk fast to avoid scrambling and cooking the eggs.
When making the vanilla rum sauce, keep the sauce stirring constantly to avoid burning the cream. Remove from heat, the moment it begins to simmer.