Portuguese Bread Pudding With Rum and Salted Caramel Sauce
Ready In: 2 hrs 20 mins
Serves: 15
Yields: 1 piece
Ingredients
- 1 Portuguese bread, loaf cut into 1 inch cubes (10-12 cups)
- 4 cups whole milk
- 4 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- 6 eggs
- 3 tablespoons salted butter
- 3⁄4 cup brown sugar
- 1 tablespoon rum
- 1⁄3 cup heavy cream
Directions
- Heat milk, unsalted butter and vanilla extract in a pan over medium heat until butter melts.
- Take milk mix off of heat and set aside until cool.
- While milk is cooling, place bread cubes in a single layer on a cookie sheet and toast at 350 for 10 minutes to make them stale. This may take 2-3 batches.
- Coat a 9x13 baking dish with butter and add all toasted bread cubes to this dish.
- When milk has cooled, beat all 6 eggs in a separate bowl and mi into milk mixture.
- Pour milk and egg mixture over bread cubes, pressing down gently to ensure all pieces get coated. Let soak for 1 hour.
- After 1 hour, bake for 50 minutes uncovered until bread is brown but center is still a little jiggly.
- While bread pudding is cooling, begin to make the caramel sauce.
- In a sauce pan, melt butter in pan over medium heat. Add the brown sugar and rum and stir until sugar is dissolved and bubbling.
- Very slowly add the cream, stirring constantly.
- Remove from heat.
- To serve, plate a 3 inch square of warm bread pudding. Drizzle with a little caramel sauce. Top with a small scoop of vanilla bean ice cream (optional) and drizzle with a little more sauce.
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