Rum Bread Pudding with Praline Rum Sauce
Rated 5.0 stars by 1 users
Category
Dessert
Servings
large crowd
This recipe comes from a restaurant in Louisiana that is no longer open. I received this recipe from an old colleague of mine. It still remains the best bread pudding ever! One of my favorite recipes!
Even if you think you don't like bread pudding, this recipe will change your mind. The rum sauce is decadent!
Ingredients
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1 long load French bread (thicker loaf not the long skinny loaf)
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1 - 12 oz. can evaporated milk
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3 eggs
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2 1/2 cups sugar
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1 stick butter, melted
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2 T. vanilla
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1 teaspoon cinnamon
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1/2 teaspoon nutmeg
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1 stick butter
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1 cup brown sugar
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1 cup granulated sugar
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1 cup heavy cream
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2 oz. rum
Praline Rum Sauce
Directions
Preheat oven to 350°
Cube bread into 1/2 inch cubes and set aside.
In a large mixing bowl combine milk, eggs, sugar, butter and vanilla. Mix well, then add bread cubes, turning mixture with a large spoon until all cubes are coated. Let sit for 5 minutes.
Pour into 9x12 baking dish. Sprinkle cinnamon and nutmeg on top. Bake at 350° for 15-20 minutes or until toothpick inserted comes out clean.
Praline Rum Sauce
Melt butter, add sugar and cream. Cook for 5 min. Add rum and stir.
Pour half of this mixture over bread pudding when it comes out of the oven and save the other half to use when you serve this bread pudding.
Enjoy warm!
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