My Mom’s birthday was this past weekend so I wanted to make special dessert for her other than cake and ice cream. That’s when I remembered that she had been asking for the past year for me to make her my bread pudding that I made a few years back. This is hands down the BEST bread pudding I have ever had. After making it, I’ve actually been disappointment when ordering it out at restaurants because it never lives up to my homemade favorite. This recipe comes from a 2001 issue of Bon Appetit.
For Bread Pudding:
- 8 large eggs (I would use 6 or 7 because it can get a bit too custardy at 8)
- 3 1/2 cups whole milk
- 2 cups sugar
- 1 1/2 cups whipping cream
- 1 teaspoon vanilla extract
- 1 1-pound loaf challah cut into 1-inch cubes
- 1 Tbsp of Cinnamon
- 1 cup golden raisins (I am not a raisin fan so a substitute of bananas or pecans work well here!)
For Spiced Rum Sauce:
- 1 cup (packed) golden brown sugar
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup whipping cream
- 2 tablespoons spiced rum or dark rum
- 3/4 teaspoon ground cinnamon
Butter 13x9x2-inch glass baking dish. Whisk eggs in large bowl to blend. Add milk, sugar, cream, cinnamon and vanilla; whisk to blend well. Stir in bread and raisins. Pour mixture into prepared baking dish. Cover and refrigerate 2 hours.
Preheat oven to 350°F. Bake pudding uncovered until puffed and golden, about 1 hour 15 minutes. Cool slightly (pudding will fall).
While cooling, prepare the spiced rum sauce.