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Sensational Rum-Spiked Bread Pudding 9 Ways

Rum-Spiked Bread Pudding
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Indulge in this warm and festive rum-spiked bread pudding, a perfect holiday dessert infused with comforting spices.

Ingredients

Scale
  • 1 loaf day-old bread, cut into 1-inch cubes
  • 4 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup granulated sugar
  • 1/4 cup dark rum
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • Pinch of salt
  • Butter for greasing

Instructions

  1. Preheat your oven to 350°F (175°C). Butter a 9×13 inch baking dish.
  2. Spread the bread cubes in a single layer on a baking sheet and toast in the preheated oven for 10-12 minutes, or until lightly golden. Remove from oven and set aside.
  3. In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, dark rum, vanilla extract, cinnamon, nutmeg, allspice, and salt until well combined.
  4. Add the toasted bread cubes to the egg mixture and gently toss to coat. Let the bread soak for at least 15 minutes, stirring occasionally.
  5. Pour the bread mixture into the prepared baking dish.
  6. Bake for 45-55 minutes, or until the pudding is set and golden brown on top. A knife inserted into the center should come out clean.
  7. Let the bread pudding cool slightly before serving.

Notes

  • Serve warm with a drizzle of rum sauce or a dollop of whipped cream.
  • For a richer flavor, you can soak the bread cubes in the custard mixture for up to an hour.

Nutrition

Find it online: https://afripaket.com/rum-spiked-bread-pudding-recipe/