Bread Pudding with Hot Buttered Rum Sauce is more than just a dessert; it's a trip down memory lane and a showcase of culinary ingenuity. This classic, much-loved treat traces its roots back to frugal home cooks who sought ways to use stale bread.
Over time, the recipe evolved from a simple mix of bread, milk, and sugar to the rich, custardy delight we know today. The keyphrase, Bread Pudding with Hot Buttered Rum Sauce, not only captures the spirit of this beloved dish but also recalls a tradition that combines utility and indulgence.
Tender cubes of bread soak up a sweet, creamy custard, transforming into a pudding that's both luscious and satisfying. Topping it off, the Hot Buttered Rum Sauce offers a bold, luxurious finish merging the warmth of spices and the unmistakable essence of rum.
This pairing turns a humble bread pudding into a dessert worthy of special occasions, holiday tables, or any time you crave a little comfort. The aroma and flavor profile evoke memories of festive gatherings and showcase the innovation that comes from simple ingredients elevated by skill and imagination.
Whether you're new to making Bread Pudding with Hot Buttered Rum Sauce or hoping to perfect your favorite recipe, you'll find that this dessert weaves together history, flavor, and heart in every bite.
Ingredients
- 1 loaf (14-16 oz) day-old French bread or brioche, cubed
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 1 cup granulated sugar
- ¼ cup packed light brown sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup unsalted butter, melted (plus more for greasing pan)
- ½ cup golden raisins (optional)
- ½ cup chopped pecans or walnuts (optional)
- For the Hot Buttered Rum Sauce:
- ½ cup unsalted butter
- 1 cup powdered sugar
- ¼ cup heavy cream
- ¼ cup dark rum
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Generously butter a 9x13-inch baking dish to prevent sticking.
- Place the cubed bread in a large mixing bowl. If using, add the golden raisins and chopped nuts to the bread cubes and gently toss.
- In a separate bowl, whisk together the eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until smooth and well combined.
- Heat the milk and heavy cream in a saucepan over medium-low heat until warm but not boiling. Remove from heat and slowly whisk the warm milk mixture into the egg mixture to temper the eggs.
- Pour the combined custard mixture over the bread cubes. Gently fold to coat all pieces evenly, allowing the bread to soak for at least 15 minutes until most liquid is absorbed.
- Pour the bread and custard mixture into the prepared baking dish. Drizzle the melted butter evenly over the top.
- Bake for 45-50 minutes or until the top is golden brown and a knife inserted in the center comes out clean. If the top browns too quickly, tent the dish loosely with foil.
- While the pudding bakes, prepare the Hot Buttered Rum Sauce. In a saucepan, melt the butter over medium heat. Stir in the powdered sugar and mix until smooth.
- Add the heavy cream, dark rum, vanilla extract, and salt to the sauce. Whisk until smooth and slightly thickened, about 3-5 minutes. Remove from heat and keep warm.
- Allow the bread pudding to cool for at least 10-15 minutes after baking. Serve warm, generously spooned with Hot Buttered Rum Sauce over each portion.
Nutritional Information
Bread Pudding with Hot Buttered Rum Sauce is a decadent treat designed to satisfy a sweet tooth and offer comforting textures and flavors.
Each serving (yielding about 10 portions per recipe) delivers an estimated 400-450 calories, with approximately 20 grams of fat, of which saturated fat accounts for about half due to the use of butter and cream. Carbohydrate content ranges from 50-55 grams per serving, mainly from the sugars and bread.
Protein content hovers around 7-8 grams, primarily from eggs and milk. Dietary fiber depends on the inclusion of raisins and nuts, but typically lands at 1-2 grams per serving. Cholesterol is substantial, given the eggs and dairy, which serve to create the rich custard base.
The Hot Buttered Rum Sauce adds a further layer of richness, contributing extra fats and sugars, so moderation is wise when drizzling.
While this dessert is best reserved for special occasions or as an occasional indulgence, you can make small adjustments-such as using less sugar, low-fat milk, or including whole grain bread-to lighten the overall nutrition profile.
Pairing a sensible portion with fresh fruit or enjoying it as a highlight rather than an everyday treat allows you to experience the full pleasure of Bread Pudding with Hot Buttered Rum Sauce without compromising your dietary balance.
Wine and Beverage Pairings
Bread Pudding with Hot Buttered Rum Sauce pairs beautifully with drinks that complement its rich, spiced profile. A classic choice is dessert wine, such as Sauternes or a late-harvest Riesling, whose notes of honey and apricot echo the pudding's sweetness.
Light Tawny Port or Madeira, with nutty undertones, also balance the buttery, boozy sauce. For those preferring non-alcoholic options, spiced chai tea, rich black coffee, or a creamy latté enhance the dessert's warmth and spice.
If you like, serve alongside a cup of eggnog in the holiday season for a festive touch. For a creative twist, try a warm apple cider-its aromatic spices and gentle tartness provide an inviting contrast to the lush flavors of Bread Pudding with Hot Buttered Rum Sauce.
Cooking Tips and Variations
Achieving the perfect Bread Pudding with Hot Buttered Rum Sauce rests on a few expert tips and an eye for customization. First, opt for slightly stale bread, such as day-old French baguette or brioche, because it absorbs the custard mixture without becoming mushy.
If your bread is fresh, simply toast the cubes in the oven for a few minutes to dry them out. For the custard, always warm the milk and cream gently to avoid curdling the eggs when combining.
Allow the bread to soak well, ensuring even distribution of custard throughout the layers, which results in a pudding that is creamy yet set. Customization abounds: incorporate dried fruits like raisins or dried cranberries, or swap nuts to your preference-pecans, walnuts, or even almonds.
For a richer flavor, add a splash of bourbon or spiced rum directly to the custard. When preparing the Hot Buttered Rum Sauce, whisk thoroughly so the ingredients emulsify, yielding a silky-smooth texture.
For those who wish to avoid alcohol, omit the rum and replace it with a teaspoon of rum extract or orange juice for a different but equally delicious profile. You might also add a pinch of grated orange zest to brighten the sauce.
Finally, bread pudding is incredibly versatile; serve warm straight from the oven or enjoy it chilled the next day for a different texture. Leftovers can be gently reheated, but avoid microwaving for best results-use a low oven to revive the pudding's texture and flavor.
Serving Suggestions
For the ultimate presentation and experience, serve Bread Pudding with Hot Buttered Rum Sauce while it's still warm, just after baking. Use a large spoon to serve generous scoops, ensuring each portion gets a balanced mix of soft custardy interior and golden, slightly crisp crust.
Spoon the Hot Buttered Rum Sauce generously over each serving, allowing it to cascade over the pudding and soak into every nook and cranny. For added texture and flavor, sprinkle lightly toasted pecans or walnuts on top.
If you're entertaining, consider individual ramekins for a personalized touch-guests will appreciate the attention to detail and the charm of a single-serving dessert.
Complement the pudding with a dollop of freshly whipped cream or a small scoop of vanilla bean ice cream, which melt delightfully into the warm pudding and sauce. When decorating, a sprinkle of ground cinnamon or a delicate dusting of powdered sugar elevates the dish visually.
Pair with your beverage of choice, such as coffee or dessert wine, to round out the dessert course. This dish shines at festive gatherings, family celebrations, and holiday feasts, but is just as satisfying for a comforting evening treat.
Remember, Bread Pudding with Hot Buttered Rum Sauce is best enjoyed immediately but also delicious cold, making it suitable for advanced preparation. Simply cover and refrigerate, then gently reheat before serving, ensuring you add the sauce just before eating for the best flavor and texture.
Health Benefits
While Bread Pudding with Hot Buttered Rum Sauce is best enjoyed as an occasional indulgence, it still offers some nutritional benefits. The eggs and milk in the custard provide valuable protein, calcium, and essential vitamins such as B12 and D.
Nuts, if included, add healthy fats, magnesium, and fiber to the dish. Bread, especially if you choose whole grain, can contribute additional fiber and micronutrients, supporting digestive health. The warming spices like cinnamon and nutmeg not only enhance flavor but also bring potential antioxidant properties to the dessert.
However, the dessert does contain a significant amount of sugar and saturated fat due to the butter, cream, and sauce, so moderation is encouraged.
For a slightly healthier twist, you can substitute part of the cream with low-fat milk, reduce the sugar, or increase the proportion of nuts and dried fruit.
By adjusting ingredient choices without sacrificing flavor, Bread Pudding with Hot Buttered Rum Sauce can be incorporated mindfully into a balanced diet, delivering comfort and satisfaction with some nutritional perks.
Frequently Asked Questions
Absolutely! Simply replace the dark rum in the sauce with rum extract, orange juice, or additional vanilla extract. This maintains wonderful flavor without the alcohol.
Yes. French bread, brioche, challah, or even a rustic sourdough loaf work beautifully. Each type lends a unique texture and flavor to the finished dessert.
Once cooled, bread pudding should be covered and refrigerated. It keeps well for up to 3 days. Reheat gently in the oven and only add the sauce just before serving.
Yes. Prepare and bake the pudding a day in advance. Refrigerate and gently reheat before serving. The sauce can also be made ahead and reheated when ready to serve.
While possible, freezing may affect the texture, making it more dense or watery. For best results, enjoy Bread Pudding with Hot Buttered Rum Sauce fresh or refrigerated.
Bread Pudding with Hot Buttered Rum Sauce stands as a testament to classic comfort food, blending simple ingredients into a dessert of exceptional richness and flavor. It captures the essence of tradition while offering room for creativity and personal taste. Whether served at a festive table or as a cozy family treat, the combination of custardy bread and warm, spiced sauce invites both nostalgia and indulgence. With its ease of preparation, potential for variation, and unforgettable taste, this dessert is bound to become a beloved favorite in your recipe collection. Try Bread Pudding with Hot Buttered Rum Sauce today and discover why this classic endures across generations and celebrations.
Ingredients
- 1 loaf (14-16 oz) day-old French bread or brioche, cubed
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 1 cup granulated sugar
- ¼ cup packed light brown sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup unsalted butter, melted (plus more for greasing pan)
- ½ cup golden raisins (optional)
- ½ cup chopped pecans or walnuts (optional)
- For the Hot Buttered Rum Sauce:
- ½ cup unsalted butter
- 1 cup powdered sugar
- ¼ cup heavy cream
- ¼ cup dark rum
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
-
1Preheat your oven to 350°F (175°C). Generously butter a 9x13-inch baking dish to prevent sticking.
-
2Place the cubed bread in a large mixing bowl. If using, add the golden raisins and chopped nuts to the bread cubes and gently toss.
-
3In a separate bowl, whisk together the eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until smooth and well combined.
-
4Heat the milk and heavy cream in a saucepan over medium-low heat until warm but not boiling. Remove from heat and slowly whisk the warm milk mixture into the egg mixture to temper the eggs.
-
5Pour the combined custard mixture over the bread cubes. Gently fold to coat all pieces evenly, allowing the bread to soak for at least 15 minutes until most liquid is absorbed.
-
6Pour the bread and custard mixture into the prepared baking dish. Drizzle the melted butter evenly over the top.
-
7Bake for 45-50 minutes or until the top is golden brown and a knife inserted in the center comes out clean. If the top browns too quickly, tent the dish loosely with foil.
-
8While the pudding bakes, prepare the Hot Buttered Rum Sauce. In a saucepan, melt the butter over medium heat. Stir in the powdered sugar and mix until smooth.
-
9Add the heavy cream, dark rum, vanilla extract, and salt to the sauce. Whisk until smooth and slightly thickened, about 3-5 minutes. Remove from heat and keep warm.
-
10Allow the bread pudding to cool for at least 10-15 minutes after baking. Serve warm, generously spooned with Hot Buttered Rum Sauce over each portion.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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