| ready for the oven |
i started with a recipe i found via google. the photo looked AMAZING and so i was sold. (as an aside, greg is the one who taught me the best way to search for recipes is to search images. if it looks good, it probably tastes good.)
![]() |
| much sexier than my photos |
apparently, this is a recipe from the bon ton cafe in new orleans and appropriately should be made with bourbon. however, despite having a very full liquor cabinet, we didn't have any bourbon - and quite frankly, i prefer dark rum sauce for my baked goods, so that was the first substitution.
then i forgot to pick up the necessary quart of milk, but i did have about a pint of heavy whipping cream and a half gallon of vanilla soy milk in the fridge. substitution #2!
and finally, my usual dark rum sauce recipe also needed heavy whipping cream (which i had already allocated and used for the bread pudding when it dawned on me that i needed more) so i found a different recipe than my old stand-by. substitution #3!
these substitutions added up to a damn good dessert. i actually almost finished the last piece today by myself after lunch, but decided to leave half of it for greg. i am a very good wife!
anyhow, here's the altered recipe for your baking pleasure...
insanely delicious bread pudding
1 loaf french bread, at least a day old, cut into 1-inch squares (about 6-7 cups)
1 qt milk (i used half vanilla soy milk and half heavy whipping cream)
3 eggs, lightly beaten
~ 1 1/2 cups sugar *
2 tbsp vanilla
1 cup raisins, soaked in dark rum while you put the other ingredients together
1/4 teaspoon allspice
1/2 teaspoon cinnamon
3 tbsp unsalted butter, melted
* the original recipe called for 2 cups of sugar, which even i felt was excessive. i probably used a little over 1 1/4 cups.
preheat oven to 350°f.
soak the bread in milk in a large mixing bowl. press with hands until well mixed and all the milk is absorbed. this is important! you definitely want the milk to be soaked up. i wore little plastic food grade gloves while i did this; i highly recommend them for people who don’t like to touch certain foods.
in a separate bowl, beat eggs, sugar, vanilla, and spices together. gently stir into the bread mixture.
drain the raisins, reserving the rum for your sauce. gently stir the raisins into the mixture.
pour the melted butter into the bottom of a 9x13 inch baking pan. coat the bottom and the sides of the pan well with the butter. (this is another place where those gloves come in handy!)
pour the bread pudding mix into the pan and bake at 350°f for 35-45 minutes, until set. the pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. can also make in individual ramekins.
note: i cooked for 30 minutes and then checked in at 5 minute increments until done. it took about 45 minutes or a shade longer, but this is a dish i keep an eye on because i hate dry bread pudding. even a good sauce doesn’t make up for an overly toasted top, in my opinion.
and speaking of a good sauce, of course i found one! thank you, pillsbury dough boy.
hot buttered rum sauce
1 cup firmly packed brown sugar
½ cup butter (1 stick - cut into four pieces)
1/8 teaspoon salt
1 14-oz. can sweetened condensed milk (not evaporated)
¼ cup dark rum
2 teaspoons vanilla
in a medium saucepan, combine brown sugar, butter, salt, and condensed milk. bring to a boil over medium heat, stirring constantly to prevent scorching. cook until sugar is dissolved.
remove from heat. stir in rum and vanilla. (it will hiss at you as the booze burns off!) feel free to add a bit more rum; lord knows i did.
you can store the sauce in the fridge but you’ll want to reheat it when you use it. it gets semi-solid like soft caramel when it’s cold.
serve yourself a big piece of bread pudding and drizzle liberally with rum sauce. we also added a dollop of whipped cream.
| not a great photo, but i was in a hurry to get this in mah belly! |
the bread pudding recipe allegedly makes 8-10 servings but we probably could have finished it in one night. we ate it for breakfast on monday!










