Bread Pudding With Caramel Rum Sauce

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READY IN: 1hr 5mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
  • PUDDING
  • nonstick cooking spray
  • 1
    lb purchased brioche bread
  • 5
    cups cold whole milk
  • 2
    (4 1/2 ounce) boxes jello brand american custard mix
  • 13
  • 2
    egg yolks, beaten
  • 14
    teaspoon ground nutmeg
  • 12
    cup pecan pieces, lightly toasted & chopped
  • 12
    cup golden raisin (optional)
  • CARAMEL RUM SAUCE
  • 23
    cup butterscotch caramel sauce (Smucker's)
  • 3
    tablespoons heavy cream
  • 3
    tablespoons dark rum
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DIRECTIONS

  • BREAD PUDDING:
  • Preheat oven to 350ºF.
  • Spray a 13x9" baking dish with nonstick cooking spray.
  • Soak the raisins in the rum for at least 5 minutes.
  • Tear brioche into 1" pieces and place in prepared dish.
  • In a large bowl, combine milk. custard dessert mix, eggs and mutmeg.
  • Whisk until well blended.
  • Stir in nuts and raisins, if using.
  • Pour over brioche; press down gently on brioche to submerge into custard.
  • Let stand 10 minutes, or until brioche absorbs custard slightly.
  • Bake for 50 minutes, or until top is golden brown and bread pudding puffs.
  • Serve warm with Caramel Rum Sauce.
  • CARAMEL RUM SAUCE:
  • Combine caramel sauce, cream and rum in medium glass bowl.
  • Heat in microwave for 45 seconds.
  • Whisk to blend.
  • Drizzle over bread pudding.
  • Serve warm and enjoy!
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