Bread Pudding with Rum Caramel Sauce

 

Bread Pudding with Rum Caramel Sauce1

I always end up with many end loaves of bread stuffed in my refrigerator.  We buy a new loaf and no one wants to finish the old loaf.  So…time to make a bread pudding with rum caramel sauce.

Besides making stuffing for chicken or turkey, bread pudding is the perfect way to use up your stale bread.  I hate throwing away any food, so I’m always creating new recipes for any leftover.

This bread pudding with rum caramel sauce is an easy dessert and you probably won’t have to run to the store for extra ingredients.  I used Craisins, but you can use raisins or any dried fruit…or none at all.  You can add nuts if you like or even cut up an apple or pear.  This is one of those recipes that you can make any way your family would prefer.

Bread Pudding with Rum Caramel Sauce2

Most people think that you have to use white bread for bread pudding.  Well, I’m going to tell you that you can use any bread you like.  In the past, I’ve even used rye bread and it has turned out wonderful.  I had 3 slices of raisin bread in my freezer and used those up in this recipe.  So, don’t be afraid to add something other than white bread.  Maybe you have one sub roll left or a couple rolls from dinner, or even some stale hot dog buns.

If you don’t like the flavor of rum or you don’t want alcohol, you can omit it and just make a plain caramel sauce.  Or, for that matter, omit the caramel if you want and make a plain vanilla sauce.

Bread Pudding with Rum Caramel Sauce | Recipe

(Makes 1 casserole dish of bread pudding)

Bread Pudding Ingredients:

1 loaf of bread (approximately 20 slices)
3 eggs
1/2 cup sugar
1/2 cup brown sugar
2 cups milk
1/2 cup heavy cream (if you don’t have, just use milk or half & half)
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. salt
1 cup Craisins (optional, or fruit of choice)
2 T. butter (melted)

Rum Caramel Sauce Ingredients:

1/4 cup butter
1/4 cup sugar
1/4 cup firmly packed brown sugar
1/2 tsp. cinnamon
6 caramels (cubed)
1/2 cup milk
1 T. cornstarch
1/2 cup heavy cream (if you don’t have, just use milk or half & half)
1 tsp. vanilla
3-4 T. Spiced (or Coconut) Rum

INSTRUCTIONS:

Bread Pudding

Tear bread into 1″ – 2″ pieces in a large bowl.

In a separate bowl, mix (by hand, whisk, or electric mixer) all remaining ingredients except Craisins and butter.

When thoroughly combined, pour over bread.  Mix well.  I find it easier to use my hands.

Add Craisins and mix.

Bread Pudding with Rum Caramel Sauce2

Put melted butter in bottom of casserole dish and coat bottom and sides of dish.

Add bread mixture to casserole dish.

Bread Pudding with Rum Caramel Sauce3

Bake at 325° for 1 hour.  Top should be browned and a little crusty.  Serve warm or cold with Rum Caramel Sauce.
Rum Caramel Sauce:

In a medium sauce pan, add butter, sugar, brown sugar, cinnamon, and caramel.  Melt on medium heat just until sugars and caramels are well incorporated with the butter.  (Cubing the caramel speeds up the time needed to melt them.)

Rum Carmel Sauce

Add cornstarch to milk and mix thoroughly.  Pour into sauce pan with butter and sugar mixture and continue to cook to a low boil.  Let simmer another 5 minutes to thicken.

Rum Carmel Sauce1

Remove from heat.

Add cream, vanilla, and rum.  Mix to combine all ingredients.  Serve hot over warm bread pudding.

Bread Pudding with Rum Caramel Sauce

Store in refrigerator and just zap in the microwave when you want another piece of bread pudding with rum caramel sauce.

Enjoy!

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About Sylvia Ellie

The Culinary Cucumber hopes to share some easy, quick, and inexpensive recipes. Please share your thoughts and suggestions. You can also join me on GooglePlus! Sylvia On Google+

Comments

  1. Sylvia, is this your website? If so, best of luck!!!
    First recipe I am going to try!

    • Yes, Kathy. Started it a few months ago. I have a long way to go before I collect enough recipes, but it’s been fun. Enjoy the bread pudding. We sure did. Had to tell Dean to take it to work so we wouldn’t eat the whole thing. But I’m sure it will freeze well, too.

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