Caribbean-Style Bread Pudding & Rum Sauce
Bread pudding is a classic and easy dessert. But with this spice rum sauce on top of it just makes it bomb.The bread pudding & rum sauce combo is amazing.
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 9x13 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!