Imagine a dessert so decadent, so luxuriously rich, that it transforms ordinary bread into a culinary masterpiece that will make your taste buds dance with delight! This Cinnamon Raisin Bread Pudding with Rum Sauce is not just a dessert; it's a warm, comforting embrace that combines the nostalgic flavors of cinnamon-spiced bread with a sinfully smooth rum sauce that will transport you to dessert heaven.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 6 cups cubed cinnamon raisin bread
- 2 cups milk
- 4 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 cup raisins
- 1/4 cup rum
- 1/2 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick cooking spray to prevent the bread pudding from sticking.
- In a large mixing bowl, combine the cubed cinnamon raisin bread and raisins. Toss gently to evenly distribute the raisins throughout the bread cubes.
- In another mixing bowl, whisk together the milk, eggs, granulated sugar, vanilla extract, ground cinnamon, and rum until well combined. Ensure the mixture is smooth and the sugar is dissolved.
- Pour the egg mixture over the cubed bread and raisins. Gently fold the mixture together using a spatula or wooden spoon, ensuring all the bread is soaked with the liquid. Let it sit for about 10 minutes to allow the bread to absorb the custard mixture.
- Transfer the soaked bread mixture into the prepared baking dish, spreading it out evenly. Use the spatula to press down slightly, ensuring the mixture is compact.
- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a knife inserted in the center comes out clean. The pudding should be set but still slightly moist in the center.
- While the bread pudding is baking, prepare the rum sauce. In a small saucepan over medium heat, combine the heavy cream and remaining rum. Stir gently until the mixture is warmed through but not boiling.
- Once warmed, remove the saucepan from heat and let it cool slightly. You can add a pinch of ground cinnamon or a splash of vanilla extract to enhance the flavor if desired.
- Once the bread pudding is done baking, remove it from the oven and let it cool for about 10 minutes before serving. This will help it set further.
- To serve, cut the bread pudding into squares and drizzle the warm rum sauce over each serving. Enjoy your delicious cinnamon raisin bread pudding with rum sauce!
Tips
- Use day-old or slightly stale cinnamon raisin bread for the best texture - it absorbs the custard mixture more effectively.
- Let the bread soak in the egg mixture for at least 10 minutes to ensure maximum flavor absorption.
- Press the bread mixture gently into the baking dish to create a uniform texture.
- Don't overbake - the center should remain slightly moist for the most luxurious consistency.
- For an extra touch of decadence, serve warm with a scoop of vanilla ice cream alongside the rum sauce.
- If you prefer a less boozy version, you can substitute the rum with vanilla extract or apple juice.
- Always let the bread pudding rest for 10 minutes after baking to allow it to set properly before serving.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 52g
Protein: 10g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 130mg
