How to Make Bread Pudding with Rum Sauce
Step #1: In a medium saucepan, combine the hot buttered rum batter, milk, and rum over medium heat. Simmer, stirring constantly, until the batter is dissolved and the mixture is warmed through, about 5 minutes. It all started when I discovered Panzanella, a “bread salad” that stays crisp because the bread is toasted first. This opened my eyes to the potential of leftover bread beyond just croutons. Since then, my love for bread-based dishes has grown. I’ve perfected recipes like Easy Greek Panzanella and Caprese Panzanella. Now, let’s talk about using that leftover Hot Buttered Rum Batter. Despite giving some away, I always have extra. This bread pudding is the perfect way to use it and create a truly special dessert. Step #2: Crack the eggs into a large mixing bowl and beat well. Working very slowly, temper the eggs by drizzling ¼ cup of the hot milk mixture into the egg bowl, whisk eggs as you pour. Repeat this process until all of the milk mixture is combined with the eggs. Step #3: Cut the bread into bite-sized cubes and add them to the large bowl. Use a wooden spoon to toss the bread cubes, coating them evenly in the egg mixture. Let rest for 30 minutes. Step #4: Meanwhile, preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Step #5: Transfer the soaked bread cubes to a buttered 9×13 baking dish. Bake for 45-50 minutes or until set. To reheat, thaw in the fridge overnight if frozen, then warm in a 350°F (175°C) oven for 15-20 minutes until heated through. You can also microwave individual portions for 1-2 minutes.
