Decadent Rum-Soaked Bread Pudding
Indulge in this luscious Rum-Soaked Bread Pudding, a delightful twist on a classic favorite! This recipe, crafted during my Cakes, Custards, and Creams class, transforms stale bread into a rich and creamy dessert that's bursting with flavor. The combination of plump raisins soaked in rum, combined with creamy custard and a hint of cinnamon from the bread, creates an irresistible texture that will win over even the most skeptical of bread pudding lovers. Perfect for dinner parties or as a sweet ending to any meal, this dessert is sure to impress your family and friends.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
raisins
8 ounces (soaked in rum)
rum
4 fluid ounces (for soaking raisins)
unsalted butter
2 ounces (melted for greasing and mixing)
stale bread
24 ounces (torn into chunks (Cinnamon Pecan Bread recommended))
heavy cream
2 quarts (for soaking the bread)
eggs
6 (beaten with sugar)
granulated sugar
26 ounces (for sweetening the custard)
vanilla extract
1 fluid ounce (for flavoring)
Instructions
1
In a small saucepan, combine the raisins and rum. Heat gently until just simmering, then cover and set aside to allow the raisins to plump up and infuse the rum flavor.
2
Preheat your oven to 350°F (175°C). Use a portion of the melted butter to grease a 2-inch deep hotel pan evenly, reserving the remaining butter for later use.
3
Tear the stale bread into bite-sized chunks and place them in a large mixing bowl. Pour the heavy cream over the bread and let it sit for about 15-20 minutes, allowing the bread to soften and absorb the cream.
4
In a separate bowl, beat the eggs and granulated sugar together until the mixture is smooth and thick. Stir in the vanilla extract, melted butter, the plumped raisins along with the rum from the saucepan, and mix well.
5
Gently fold the egg mixture into the soaked bread, ensuring that all the ingredients are combined without over-mixing.
6
Pour the entire mixture into the prepared hotel pan, spreading it evenly. Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the pudding is almost set in the center.
7
Remove from the oven, allow to cool slightly before serving, and enjoy the comforting flavors of this homemade bread pudding!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Rum-Soaked Bread Pudding?
It is a rich, creamy dessert made from stale bread, heavy cream, and rum-infused raisins, originally crafted during a specialized culinary class.
What kind of bread is recommended for this recipe?
Stale bread torn into chunks is required, and Cinnamon Pecan Bread is specifically recommended for the best flavor profile.
How do I prepare the raisins?
Combine 8 ounces of raisins with 4 fluid ounces of rum in a saucepan, heat until simmering, then cover and set aside to plump up.
How long should the bread soak in the cream?
The bread chunks should soak in the heavy cream for approximately 15 to 20 minutes to allow for proper absorption.
What is the required oven temperature?
The oven should be preheated to 350°F (175°C) before baking the pudding.
How much sugar is in this recipe?
This decadent recipe uses 26 ounces of granulated sugar to sweeten the custard.
What type of cream should be used?
The recipe calls for 2 quarts of heavy cream to create a rich and luscious texture.
How many eggs are needed?
You will need 6 eggs, which should be beaten with the sugar until the mixture is smooth and thick.
How long does the bread pudding bake?
The pudding should bake for 40 to 45 minutes until the top is golden brown.
What size pan is needed?
The recipe specifies using a 2-inch deep hotel pan for baking.
Do I need to grease the pan?
Yes, use a portion of the 2 ounces of melted unsalted butter to grease the pan before adding the bread mixture.
How much rum is used?
The recipe uses 4 fluid ounces of rum to soak the raisins.
Should I drain the rum from the raisins?
No, you should stir the plumped raisins along with the remaining rum from the saucepan into the egg mixture.
What is the flavor profile of this dessert?
It features a rich custard base with hints of vanilla, rum, and cinnamon from the recommended bread.
How much vanilla extract is required?
The recipe calls for 1 fluid ounce of vanilla extract for flavoring.
How do I know when the pudding is done?
The pudding is done when the top is golden brown and the center is almost set.
What should I do with the unsalted butter?
A portion is used for greasing the pan, and the remainder is stirred into the egg and sugar mixture.
Can I use fresh bread?
The recipe specifically calls for stale bread as it absorbs the custard better without becoming overly soggy.
How should I prepare the bread?
The bread should be torn into bite-sized chunks before being placed in a mixing bowl with the cream.
Is this recipe suitable for a dinner party?
Yes, it is described as a dessert sure to impress family and friends at any gathering.
How many ingredients are in this recipe?
There are 8 primary ingredients: raisins, rum, butter, stale bread, heavy cream, eggs, sugar, and vanilla extract.
What is the first step of the instructions?
The first step is to heat the raisins and rum gently in a saucepan until simmering.
How do I mix the eggs and sugar?
Beat them together in a separate bowl until the mixture is smooth and thick before adding other liquids.
How do I combine the bread and egg mixtures?
Gently fold the egg mixture into the soaked bread, ensuring everything is combined without over-mixing.
Can I substitute the cinnamon pecan bread?
While cinnamon pecan bread is recommended for its flavor, you can use other stale breads, though the taste will vary.
Does the recipe contain salt?
The recipe specifically uses unsalted butter and does not list additional salt as an ingredient.
What is the texture like?
The texture is described as rich, creamy, and irresistible.
How much bread is needed?
The recipe requires 24 ounces of stale bread.
Should the pudding be served hot?
The instructions recommend allowing it to cool slightly before serving.
What makes this a 'twist' on the classic?
The 'twist' comes from the specific combination of rum-soaked raisins and the use of heavy cream for extra richness.