The Best Bread Pudding Recipe | Bread Pudding With Barbancourt| Episode 232

Preheat oven to 350 degrees.

Cut the ends off the Italian loaf and slice it into 8 slices.

Cut the slices into cubes.

In a bowl, whisk together 3 eggs, 2 cups of milk, 1 teaspoon of cinnamon, nutmeg, 1 tablespoon of raw brown sugar, and 1/2 cup of granulated sugar.

Soak 1/2 cup of raisins in 3 tablespoons of rum for 30 minutes, then drain and add to the milk mixture.

Pour the milk mixture over the cubed bread and let it soak for 20 minutes.

Fold the soaked raisins into the bread mixture.

Spray a baking pan with cooking spray and pour the bread pudding mixture into the pan.

Sprinkle brown sugar and remaining cinnamon on top.

Bake in the oven for 25 to 30 minutes until the top is golden.

For the sauce, melt 1 stick of butter in a saucepan over medium heat, add 1/2 cup of sugar, a pinch of salt, and 3 tablespoons of heavy cream, stirring until thickened.

Add 2 tablespoons of rum to the sauce and stir.

Serve the bread pudding with the sauce and optional vanilla ice cream.

Equipment Needed

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