Portuguese Bread Pudding With Rum and Salted Caramel Sauce

Recipe by Chef BeeGee
READY IN: 2hrs 20mins
YIELD: 1 piece




  • 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.