Caramel Rum Bread Pudding

Caramel Rum Bread Pudding


Bread pudding with its own caramel sauce, the only thing else needed is maybe some ice cream, SOooo... Good

Modified from: Caramel Bread Pudding

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Serving size has been adjusted!
Original recipe yields 8 servings

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  • Prep

  • Cook

  1. In Mixer on medium speed whip eggs for till well blended, about 2 to 3 minutes.
  2. Add milk, cream, 1/2 cup sugar, salt, vanilla and Rum. Blend ingredients until smooth and creamy.
  3. Cut Bread into 1 inch cubes, and place into mixture. Let soak for about an hour stirring gently occasionally so all the mixture is absorbed and the bread is moist.
  4. While the bread is soaking, in a medium sauce pan, over high heat, combine 1 cup sugar, vinegar and 1/2 cup water. Stir until all sugar is dissolved.
  5. Continue to cook without stirring until sugar is dark amber in color, about 10 minutes. Remove from heat and carefully add 1/4 cup water. Swirl pan until water is fully incorporated into the sugar.
  6. Quickly pour the carmel into a 9 inch baking pan, carefully swirling the pan and mixture so the caramel evenly coats teh bottom and some of the sides. Set aside until cool
  7. Preheat oven to 350 degrees
  8. Boil enough water to fill bottom of large roasting pan
  9. Rub cooled pan and caramel with butter. Place bread mixture in pan and pack gently. Cover with parchment
  10. Place pan in large roasting pan and fill roasting pan with the hot water about half way up the side of the 9 inch pan
  11. Bake for about an hour and 15 minutes until a knife inserted in middle comes out almost clean. Do NOT over bake.
  12. Let stand 5 to 10 minutes the run a knife around outside of pan and invert pan onto large plate.


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