1loafsourdough breadstore bought about 24 ounces, cut into 1-inch cubes
5large eggs
4cupswhole milk
1cupgranulated sugar
2teaspoonspure vanilla extract
1teaspoonground cinnamon
1teaspoonground nutmeg
½teaspoonsalt
Rum Sauce
1cupgranulated sugar
⅓cupheavy cream
½cupunsalted butter
¼cupdark rum
Instructions
Bread Pudding:
Spray a 9x13-inch baking dish with cooking spray, and place the cubed bread into the baking sheet in an even layer.
1 loaf sourdough bread
In a large bowl, whisk the eggs.Then add the milk, sugar, cinnamon, vanilla extract, nutmeg, and salt. Pour the mixture over the cubed breadcrumbs, and cover the dish with plastic wrap. Refrigerate for at least 30 minutes (longer if possible).
5 large eggs, 4 cups whole milk, 1 cup granulated sugar, 2 teaspoons pure vanilla extract, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, ½ teaspoon salt
Preheat the oven to 350°F, and bake the bread pudding for 45 to 50 minutes or until the top is set and golden brown in color.
Rum Sauce:
Place the sugar, heavy cream, and butter in a medium saucepan. Cook over low to medium heat, while stirring constantly to prevent burning.
1 cup granulated sugar, ⅓ cup heavy cream, ½ cup unsalted butter
After the sugar melts completely, carefully pour in the rum. Stir to combine, and continue to cook for another 1 to 2 minutes. Remove from heat.
¼ cup dark rum
Serve the bread pudding on individual plates, and drizzle with rum sauce.
See post for storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of about 2 cups of bread pudding. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.