Bread Pudding with Vanilla Rum Sauce
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.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
- Ingredients for the bread pudding:
- 1 loaf brioche bread 24 oz
- 4 eggs
- 3/4 cup white sugar
- 4 cups heavy cream
- 2 tsp cinnamon
- 1 tsp vanilla
- 1/2 cup golden raisins
- 1 cup chopped pecans
- Ingredients for the rum sauce:
- 3 tsp corn starch
- 1/2 cup sugar
- 2 cups heavy cream
- 3 tbsp butter
- 1 tsp vanilla
- 1 tbsp rum
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.
Calories: 537kcal | Carbohydrates: 26g | Protein: 4g | Fat: 47g | Saturated Fat: 25g | Cholesterol: 193mg | Sodium: 79mg | Potassium: 164mg | Fiber: 1g | Sugar: 21g | Vitamin A: 1650IU | Vitamin C: 0.8mg | Calcium: 86mg | Iron: 0.6mg