New Orleans Bread Pudding with Caramel Rum sauce

bread

🥗Healthier: whole grain bread

💰Cheaper: day-old bread

Whole grain bread is more nutritious; day-old bread is budget-friendly.

cream

🥗Healthier: low-fat milk

💰Cheaper: evaporated milk

Low-fat milk reduces calories; evaporated milk is often cheaper.

rum

💰Cheaper: vanilla extract

Vanilla extract can provide flavor without alcohol.

Cut the bread into medium-sized cubes.

Add the bread cubes into a medium-sized bowl.

In a small food processor, pulse 1/2 cup of pecan halves until coarse crumbs.

In a large bowl, combine 2 cups of whole milk, 1 and 1/2 cups of evaporated milk, 1 cup of heavy whipping cream, 1/3 cup of bacardi white rum, 5 large eggs, 1 tablespoon of vanilla extract, and 5 tablespoons of melted unsalted butter. Stir until incorporated.

Add 1 and 1/4 cups of sugar, 1 and 1/4 cups of brown sugar, 1 and 1/2 teaspoons of cinnamon, 1/8 teaspoon of nutmeg, 1/2 teaspoon of allspice, and 1/4 teaspoon of salt to the mixture. Stir to combine.

Add 1/2 cup of raisins and 1/2 cup of chopped pecans to the mixture and stir.

Add the bread cubes to the mixture and press down to ensure they absorb the liquid. Let soak for 10 to 15 minutes.

Butter the bottom and sides of a 9 by 13 inch baking pan.

Preheat the oven to 325°F.

Give the mixture a quick stir and pour it into the baking pan. Spread it evenly.

Bake in the preheated oven for 45 minutes.

To make the caramel rum sauce, combine 1 cup of sugar and 1/2 cup of water in a medium-sized pot and stir.

Simmer the mixture for 10 minutes until it turns amber in color.

Add 3 tablespoons of unsalted butter, 1 teaspoon of vanilla, 1/2 teaspoon of butter extract, and 1/8 teaspoon of salt to the caramel mixture and stir.

Stir in 1/2 cup of heavy whipping cream and 3 tablespoons of rum. Stir to combine and turn off the heat.

Let the caramel sauce cool for about 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens