Bread pudding is an easy, feed a crowd Southern staple. Day old bread soaked in a vanilla custard gets baked into golden brown goodness. It's all topped with a spiced rum sauce that's decadent and dreamy.
Ingredients:
1/2 stick butter
8 cups diced bread (day old or dried in the oven)
4 cups whole milk
4 eggs
2 cups sugar
2 Tbl Pure Vanilla Extract
Directions:
Preheat oven to 350 degrees. Place butter in a 9X13 baking dish and place in the oven to melt the butter. Meanwhile, whisk together the milk, eggs, sugar and Pure Vanilla Extract. Remove the pan from the oven, place the bread in the pan and pour the custard over the bread. Bake uncovered for 20-30 minutes or until the top is golden brown and the center barely jiggles.
Ingredients for the Spiced Rum Sauce:
1/2 stick butter
2 Tbl flour
1 can condensed milk
1/2 cup whole milk
1/4 cup Spiced rum
1/2 tsp Vietnamese Cinnamon
1/2 tsp Chai Spice
2 tsp Pure Rum Extract
Directions for the Spiced Rum Sauce:
In a saucepan set over medium heat, add the butter to the pan and melt. Whisk in the flour and cook until it darkens slightly in color and smells nutty. Whisk in the condensed milk, milk, spiced rum, Vietnamese Cinnamon, Chai Spice and Pure Rum Extract. Bring to a simmer and whisk until the sauce thickens. Taste and adjust with extra spiced rum, if desired. Serve over warm bread pudding.