Prep 10 mins
Cook 45 mins
This bread pudding always gets rave reviews, and you'll get cravings for it! Don't bring it to parties, because you'll never get a bite! The rum just adds that je-ne-sais-quoi. Scotch also makes a nice substitute, but it's not quite the same.
- 1⁄3-1⁄2 loaf of day old vienna bread or 1⁄3-1⁄2 loaf French bread (any other crusty bread will do)
- 3 cups milk, separated
- 3 eggs
- 1⁄2 cup sugar
- 1⁄4 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon vanilla
- 2 1⁄2 teaspoons rum
- 1 tablespoon maple syrup
- raisins (optional)
- 2 tablespoons brown sugar
- 1 teaspoon rum
- Cube bread and place, crust side down, into a casserole dish.
- Scald 1 1/2 cups milk and pour over bread.
- Let sit 15 mins (or up to 25 if bread is really crusty/hard).
- Preheat oven to 350 degrees F.
- Whisk eggs with spices and salt.
- Add sugar and whisk until dissolved.
- Add remaining ingredients.
- Scald remaining 1 1/2 cups milk.
- Add milk to egg mixture in 1/2 cup increments and whisk thoroughly after each addition.
- Pour mixture over bread.
- Bake for 45-50 minutes, or until top browns and a fork inserted near the center comes out clean.
- Meanwhile, mix together rum and brown sugar.
- Add just enough water to obtain a molasses-like consistency.
- About 7 minutes before the end of baking, spoon topping mixture on.
- Serve warm.
- Reheats well.