Buttermilk Bread Pudding with Rum Sauce
Author: 
 
Recipe Name: Buttermilk Bread Pudding with Rum Sauce Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 6 servings
Ingredients
  • 6 cups cubed French bread
  • 1¼ cups buttermilk or whole milk
  • 1 cup plus 3 tablespoons heavy cream, divided
  • ¾ cup sugar, divided
  • 4 eggs, lightly beaten
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons plus ½ teaspoon rum, divided
  • Pinch of salt
  • 4 tablespoons unsalted butter
  • ½ teaspoon ground cinnamon
Instructions
  1. Place the bread cubes in a 13-by-9-inch greased baking dish and set aside. In a mixing bowl, whisk together the buttermilk or whole milk, 1 cup of the cream, ¼ cup of sugar, eggs, vanilla extract, ½ teaspoon of the rum and salt. Pour over the bread cubes and stir gently to combine. Let stand for 30–40 minutes. Preheat the oven to 375 degrees and bake for 50 minutes. Place on a wire rack to cool.
  2. Meanwhile, place the butter in a medium saucepan over medium-low heat to melt. Add the remaining sugar and cream as well as the cinnamon. Stir constantly until the sugar dissolves and the sauce begins to thicken, about 8 minutes. Add the remaining rum. Set aside to cool for 10 minutes before serving warm.
  3. Author:
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/bread-pudding/