Let’s have some bread pudding, shall we? Yes, let’s shall. Bread pudding, full of raisins and rum and soaked in a delicious toffee sauce. Bread pudding, with it’s homey, comforting smell and humble ingredients. How many recipes can start with bread and milk and actually end with a dessert you could get excited about?
Bread pudding can elicit some strong emotions in people. It’s seems to be either a dessert you really dig, or one you avoid. I personally like it, but I have some reservations. Why? Well, sometimes, when you least expect you, you’ll be sitting in a cute little restaurant, and then, from out of the kitchen, it comes. Attack of the soppy bread pudding! It’s sort of like Attack of the Fifty Foot Woman, except the huge woman is replaced by a sinister dessert that wants to steal your joy. But besides that, they’re exactly the same.
Seriously, have you ever had really wet bread pudding? It’s like the swamp thing could live in there. But let’s turn from those haunting visions to one filled with sunshine and lollipops. This is a bread pudding that I think you’re really going to like. It’s rich, tender, and doesn’t at all resemble something that’s been left out in the torrential rains we’ve had in Minnesota lately.
This recipe comes from the bread pudding on Simply Recipes. And then, of course, there’s the toffee sauce from Cinnamon Spice & Everything Nice. A few weeks ago I made this sticky toffee bread pudding. And basically I asked myself, “Hey, Amanda, how could you get more of this sauce into your life?” Fill a YMCA pool with it? (Boy, imagine the filter problems). Ladle it without apologizes all over ice cream? That could be good. But really, I thought introductions were in order. Mr. Sauce meet Miss Bread pudding. It was a quick courtship and I think they’re going to be together for a long time.
So take a taste and let me know what you think! Have you ever taken part of one recipe and used it in another? I’ve been doing that a lot lately. Just don’t expect to see waffle nachos anytime soon. Unless…
Until next time! Enjoy!
- 1 loaf of day-old French bread, cut into 1 inch cubes (about 6-7 cups)
- 4 cups whole milk
- 3 large eggs
- 2 cups white sugar
- 2 tbsp. vanilla extract
- 1 cups raisins (soaked for an hour in ¼ cup rum)
- ¼ tsp. allspice
- ½ tsp. cinnamon
- For sauce:
- 8 tbsp. unsalted butter
- 2¾ cups light brown sugar
- 2 cups heavy whipping cream
- Preheat oven to 350 F.
- Grease a 9x13 pan.
- Place bread in a large bowl and pour the milk over it.
- Mix the bread and milk together and let sit for a few minutes so the milk can get completely soaked in. Set aside.
- In a medium bowl, mix eggs, sugar, vanilla, allspice, and cinnamon together.
- Pour this mixture over the bread and give it all a good, but gentle, stir.
- Add the raisins and the rum they've been soaking in, and mix until combined.
- Pour the bread pudding into the pan and place in the oven to cook for 35-45 minutes, until lightly browned and pulling away slightly from the sides of the pan.
- While the bread pudding is baking make the sauce by placing all of the ingredients into a sauce pan on medium high heat.
- Allow the mixture to come to a boil, and let it boil for about 4 minutes, stirring frequently. Take it off the heat.
- Serve the bread pudding warm, with sauce poured over the top.