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Bread Pudding with Spiced Rum Sauce

The best bread pudding I've ever eaten.  It's elegant yet easy to make.  The texture of the bread with the smooth and creaminess of the custard is a winning combination.  

Course Dessert
Cuisine American
Keyword Best Ever Bread Pudding, Challah Bread Pudding, The Ultimate Bread Pudding

Ingredients

  • 1 loaf Challah bread, cut in 1 inch cubes can substitute with Brioche
  • 8 large eggs at room temperature
  • 2 cups granulated sugar
  • 1 ½ cups heavy whipping cream
  • 3 ½ cups whole milk
  • 2 teaspoons pure vanilla extract
  • 1 cup golden raisins
  • ¼ cup Spiced Rum like Captain Morgan's

Instructions

  1. Pre-heat oven to 350° and butter a 13X9 baking dish.  

  2. In a bowl, soak golden raisins in the spiced rum.  It's best to allow them to soak for at least 30 minutes.  

  3. Cut Challah bread into 1-inch cubes and place in a large mixing bowl.  

  4. In a separate bowl, beat the eggs together.  Add the sugar and whisk until well combined.  Add heavy whipping cream, milk, vanilla extract and whisk until the ingredients are well incorporated and sugar dissolved.  

  5. Strain the custard mixture through a sieve directly over the cubed Challah bread.   Using a spatula, fold to coat all the bread cubes.  Add the raisins and the spiced rum.  Fold to combine and evenly distribute the raisins.  

  6. Pour into prepared baking dish and bake for one hour.  Remove and allow to slightly cool. Serve warm with Spiced Rum Sauce, recipe below.   

Recipe Notes

SPICED RUM SAUCE 
  • 1 stick of unsalted butter 
  • 1 cup light brown sugar, packed 
  • 1/2 cup heavy whipping cream 
  • 2 Tablespoons Captain Morgan's spiced rum 
  • 3/4 teaspoon ground cinnamon
 

  1. Whisk butter and brown sugar in a saucepan over medium heat until melted and smooth.    Add cream, spiced rum and cinnamon.    The sauce will bubble up, but keep whisking the sauce until it thickens – about 5 minutes.    Makes 1 1/2 cups.