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.
Ingredients
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
Preparation
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.
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Glad you like it!
looks amazing!!! 🙂
Oh my GOSH! I need that.
If you don’t like raisins, you can use fruit and fruit preserves. I have used fresh slice peaches and peach preserves dotted in it and everyone loved it, have also used blueberries and strawberries.
That sounds delicious! I’ll definitely have to try adding fruit next time. Thanks for the tip 🙂
Can i Replace the whipping cream with heavy cream?
What’s important in the recipe is the milk fat content: whipping cream has 30% milk fat while heavy cream has 36%. I’d say you’d be ok in using it. I wouldn’t, however, use half and half. Good luck! Let me know how it turns out 🙂
LOVED this! Much moister than my old go-to, this one replaces a recipe I’ve used for years :). My old recipe used a 30 minute rest before baking, I think the longer soak here worked wonders! Don’t skip that part! I went with 7 eggs. The sauce and the pudding both had rich flavor, perfectly sweet! Thank u for a wonderful recipe!
So glad you liked it! I agree– soaking it definitely makes a difference. Enjoy!
Can i substitute another type of bread?
Hi Lori! Absolutely! Challah is my personal favorite but I’ve heard of people using French bread and even croissants with great results! The key is to buy your bread the day before. Day old bread loses it’s moisture and therefore absorbs the batter more easily. Enjoy!!
In the recipe you call for one or 11 loafs of bread?
Hi Jeannette. It calls for 1 loaf. The loaf should be 1lb. 🙂
How much bread in cups??
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Reblogged this on Bead Charmer Girl and commented:
It’s FOODIE FRIDAY! Sharing a delicious sounding recipe for Bread Pudding with Spiced Rum Sauce compliments of the My Knotted Life Blog.
This looks great! I plan on making this for thanksgiving! I don’t know when I should start making this though…Should I make it tonight or get up early and make it tomorrow morning before our thanksgiving lunch??
Hi this looks great! I plan on making this tomorrow for thanksgiving dinner. Which is best? Should I make this tonight or get up early tomorrow morning and make it?
Wonderful! Either would work. I love to serve it fresh out the oven but it’s up to you. It should be warm though so just make sure you can reheat it tomorrow if you make it ahead of time. You could definitely make the sauce today and just re-warm on the stove top. Enjoy!
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can I use evaporated milk instead of whipping cream? Please respond asap
I’ve never tried evaporated milk in this recipe. Sorry!
never bought challah bread before. is it available in the grocery store? did I read that right, 11 pounds? thanks.
Yes! You can get it from the grocery store. You will need one 1 lb loaf. Enjoy!!
Is the rum alcoholic or flavoring extract?
It’s alcoholic. I usually just use a little captain Morgan for the spice.
This Bread Pudding was delicious! The Rum Sauce is perfect with it. My family thought it tasted like cinnabuns! I decreased sugar to 11/2 cups and it was great. Thanks for sharing this wonderful recipe!
Fantastic recipe Tanisha! Thank you! It smelled like cinnamon rolls baking in the oven. Even my husband who has nothing, whatsoever, to do with bread pudding of any sorts enjoyed it! I ordered bread pudding the other day at a restaurant and was very disappointed as is often the case at so many restaurants. I was skeptical, at first, about the sauce as I tend to prefer a creme anglaise sauce but yours was delish! I used bourbon instead of rum.
Can a person replace the brandy
You can use any liquor you’d like. Bourbon or whiskey sound great as well.
Everyone: Make this recipe with King’s Hawaiian rolls!!! SO good & perfect for any bread pudding recipe. How would I add diced apples? Should I saute them in a butter/brown sugar before adding to other ingredients?
Great tip! I love the idea of the apples in butter/brown sugar. I’d do that before adding.
Tanisha, you are super cute in the pic below. You look like a model 🙂
Ha! Thank you!
Reblogged this on Pots, Pans and Proverbs and commented:
This looks so, so yummy. I will be making soon!
Have you ever tried soaking it for longer than the 2 hours? I’m planning to make it for Christmas, and it would be awesome if I could whip it up on the 23rd, cover it tight, and let it soak in the fridge until the 25th and bake it fresh. Any idea if this would work?
Oh yes. I’ve soaked overnight and it works well. I just wouldn’t keep it any longer than that as it might become too soggy. I’m not sure though as I’ve never left it more than 12 hours or so.
Try using Panettone Bread, fabulous! They come in different flavors but the one with the mixed dried fruits is the best. I make all kinds of terrific cakes and desserts for the holidays and the bread pudding is always the first to go.
So would 1 loaf of French bread work
yes!
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I e made this recipe many times it is awesome. I was wondering if after baked if I could freeze it in serving sizes.
Absolutely! I freeze mine and reheat all the time.
I ma this last night it was fantastic hot or cold used half raisins half pecans tasted like cinnamon rolls this a.m.
So glad you enjoyed it!
I spent a ridiculous amount of time looking for just the right bread pudding recipe. And then I found this one–Yay! I did use all the eggs, but maybe had a bit more bread. I used golden raisins, and added a dash of allspice. I didn’t make the glaze for lack of time, but threw the rum and another teaspoon of amaretto right into the eggs. Made a huge pan of the stuff, and only had a little piece left over. I’m never making any other recipe, if I want a change, I’ll stick to amending this one. It really is the best!
Thank you, Tanisha!
You’re welcome! Adding the allspice sounds like a great addition 🙂
Can you make this in advance?
Yes! You can soak the bread well in advance and bake when ready. You can even freeze and reheat after baking. I would just wait to make the sauce until you’re ready to serve.