Bread pudding is a classic and easy dessert. But with this rum sauce on top of it just makes it bomb. The bread pudding & rum sauce combo is amazing.
Recipe video:
Growing up bread pudding was something that I enjoyed eating. It was always the quickest dessert that could be made within an hour. I still make it to this day and I always look forward to having. But now I’ve spiced things up by making this Caribbean-Style Bread Pudding & Rum Sauce.
I wanted to share a bread pudding recipe because it is something I really enjoy making and eating. I didn’t want to post yet another recipe, although it is a Caribbean-Style one, but I did want to do something different. Thankfully, I decided to make this amazing rum sauce to go on top of it.
The rum sauce is easy to make. This sauce was inspired by the famous crème anglaise sauce when I was making it. At first, I tried to make it without the eggs because I thought it would be too many eggs in this recipe. However, not adding eggs to this sauce made it super runny and not rich in flavour. I believe the eggs in the sauce balanced out the rum and didn’t make it too strong.
Bread pudding is sooo easy to make. I cannot say that enough, I know I’ve probably said that over a 100 times already but it is true. Desserts are my favorite, even if my body doesn’t seem to like it and when they are easy and quick to make that is a problem for me.
Having this dessert at home was a huge problem for me this week. But it was a problem that I very much enjoyed and this week it will be your problem as well.
Before diving into the recipe, I thought I should share some TIPS & TRICKS with you guys first.
TIPS & TRICKS
- Bread: To make my life easier, I like to use sliced bread because it is already soft and will absorb the ingredients way quicker. Some people tend to use French or Italian loaf bread, if you feel like using those then I suggest soaking your bread in water overnight and then continuing with the rest of the steps. I also used whole wheat bread but that was just a personal preference, you can also use regular white bread. But I recommend using sliced bread to go quicker.
- Rum: I am no rum connaisseur so I just went with the cheapest dark rum. Please don’t judge me. I don’t think that the most expensive rum will affect this recipe if you don’t use it. I used a $3 rum and I loved the sauce very much. However, I do suggest using a dark rum instead of a white rum because of the differences in flavor and aroma. I added the rum after the tempering stage so it can simmer down a little.
- Making the sauce: If you are familiar with the crème anglaise technique then this sauce will be a breeze for you. Basically, I just revamped the classic crème anglaise by adding spices and dark rum. The key is to simmer everything on a low heat and to stir constantly. If you neglect the stirring then the mixture will burn. I like to stand next to my stove when making this sauce. I used cinnamon, nutmeg and allspice in the sauce along with the rum, vanilla extract, milk, cornstarch and of course the egg yolks. Both the cornstarch and egg yolks help make this sauce thick and creamy.
I hope you enjoy the recipe.
Now, let’s get into it.
Caribbean-Style Bread Pudding & Rum Sauce
Ingredients
Bread Pudding:
- 12 slices White or whole wheat bread cut into cubes
- 4 medium Eggs
- 1 & 1/2 cups Whole milk at room temperature
- 1/2 cup Condensed milk
- 1/4 cup Raisins (optional but recommended)
- 1 & 1/2 tsp Vanilla extract
- 1 tsp Fresh or ground cinnamon
- 1 tsp Fresh or ground cinnamon
- 1 tsp Allspice
- 1/2 tsp Almond essence
- 1/4 tsp Salt
Rum Sauce:
- 2 medium Egg yolks at room temperature
- 1/2 cup Whole milk at room temperature
- 1/3 cup Granulated sugar
- 3 tbsp Dark rum
- 1 tsp Cornstarch
- 1/2 tsp Vanilla extract
- 1/2 tsp Fresh or ground cinnamon
- 1/4 tsp Fresh or ground nutmeg
- 1/4 tsp Allspice
Instructions
Preheating the oven:
- Preheat your oven to 375°F/180°C. Grease a 9×13 baking dish and set aside.
Making the bread pudding batter:
- In a mixing bowl, start by whisking together the eggs, salt, vanilla extract, spices and almond essence.
- Add the bread cubes and mash them into the egg mixture.
- Add the condensed milk and continue to mash the mixture until it is the mixture is well combined together.
- Stir in the raisin then transfer the mixture to the baking dish.
- Bake for 45-50 minutes or until a toothpick inserted in comes out clean and the top is set.
- Once it is done baking set aside and let it cool completely.
Making the rum sauce:
- In a small sauce pan over low heat, warm the milk and spices. Making sure to stir constantly.
- In a mixing bowl, whisk together the egg yolks, sugar and cornstarch. Whisk until the whole mixture comes together perfectly.
- Temper the egg mixture by gradually incorporating the milk mixture. Once the egg and milk mixture are mixed together, return it to the pan and place over the heat.
- Stir in the rum and let it simmer for 10 minutes. Do not let it boil, if it starts to boil lower the heat.
- Remove from the heat and strain the mixture into a serving cup and let it cool for at least 10 minutes.
- Pour the sauce over a slice of the bread pudding and enjoy!
Other baked goods you may enjoy:
