This is one of my favorite breakfast recipes, ever ever ever.
One quick question: is this breakfast? Forget that. In my house, today, it was breakfast.
One thing that should never be allowed to happen in the universe is waking up early on a non-work day.
The neighborhood dogs here in the Philippines need a lesson in the rules of the universe because this morning they woke me up at 6am. After laying in bed and thinking villainous thoughts about how to get my hands on a few dog tranquilizers, intermingled with a few spiteful thoughts about how in the world Bjork can sleep through their barking and how he’s getting way more sleep than me which is SO not fair, I decided to get up.
But you know what I always say?
The early bird gets the sauce.
Allllllllll to herself.
This is the epitome of bread pudding.
It’s so easy, so cozy, and so sticky in a way that can only be good with bread pudding. It’s so filled with juicy rum and butter raisins which I will make an exception for this time, and so perfect for soaking up a little something named Hot Butter Rum Sauce.
Which, in and of itself, makes this recipe worth your while.
I guess there are a few good things about getting up early and mostly they are delivered on a fork and dripping with sugar.
This bread pudding with hot butter rum sauce is the best bread pudding I’ve ever had! The sauce alone will change your life.
For the pudding
- 7–8 cups torn or cubed French bread
- 3/4 cup dark brown sugar
- 3 cups milk
- 4 tablespoons butter
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 2/3 cup raisins
- 1/4 cup rum, divided
- 4 beaten eggs
For the sauce
- 1/3 cup heavy cream
- 1 cup white sugar
- 1/2 cup butter
- For the bread pudding, cut or tear bread into pieces and place in a large bowl. In a medium saucepan over low heat, melt brown sugar, milk, butter, cinnamon, vanilla, raisins, and 2 1/2 tablespoons rum. Stir constantly until sugar is dissolved. Pour over bread and allow to soak for 30 minutes.
- Preheat oven to 350 degrees. Add 4 beaten eggs to the soaked bread mixture and stir gently. The bread should be completely saturated with the egg and milk mixture. Pour into a buttered 9-inch square baking dish and bake for 40-50 minutes until the top is browned and the middle is set. Do not overbake or the bread pudding will become dry.
- For the sauce, melt the heavy cream, white sugar, and butter in a medium saucepan over low heat. Do not boil or the mixture will start to crystallize. When sugar has dissolved, add 1 1/2 tablespoons rum. Pour the warm sauce over each slice of bread pudding before serving.
Store leftovers in the fridge and keep the sauce in a separate container. To reheat an individual slice, place it in a bowl with a spoonful of sauce on top and stick it in a 350 degree oven for 5-10 minutes (or a minute in the microwave would work, too). Voila! Saucy and perfect. Also, you could make this in a 9×13 pan but the slices wouldn’t be quite as thick. You can decide if that’s a good thing or not. 🙂
Good times, friends. Good times.