Bread Pudding Recipe from WifeWithAKnife.com

Bread Pudding with Butter Rum Sauce

Thanksgiving leftover dinner rolls inspired me to make a rummy delicious bread pudding. Steve doesn't like bread pudding, and as I hoped, the addition of the rum sauce made it more appetizing to his palate.

Left-over Thanksgiving rolls - too many to eat. Extra Half and Half, whatever shall I do? Bread pudding to the rescue!

Bread Pudding Ingredients:

1.5 cups sugar
6 large beaten eggs
3 cups half and half
2 teaspoons pure vanilla extract
2 tablespoons Meyers rum
3 cups cubed leftover rolls, toasted in the oven until lightly browned

Rum Sauce Ingredients:

1 cup sugar
1/2 cup (1 stick) butter
1/8 cup water
1/2 cup Meyers Rum
1 teaspoon pure vanilla extract

Preparation:

Preheat the oven to 350°. Grease a large baking dish (13" x 9" by x 2") and put toasted bread in pan

Mix together sugar, eggs, and milk in a bowl; add vanilla and rum. Pour over cubed bread and stir to make sure all bread is covered let sit for 15 minutes.

Bake for 45 minutes, or until knife inserted in center comes out clean. Remove from oven. Pour rum sauce over pudding while hot.

Serve warm or cold.

Hot bread pudding just out of the oven with rich butter rum sauce soaking in

The Sauce:

Melt butter in small saucepan. Add sugar and water, and cook stirring occasionally, until sugar is melted. Add rum and vanilla and turn off heat. When bread pudding is done, stir sauce well and pour over bread pudding. It is a lot of sauce and it will take a while to absorb into the pudding.