12 individual servings
YouTube instructional video is at the bottom.
What you’ll need
French bread or any other type of bread (10 ounces by weight)
Sugar
Brown sugar
Salt
Large eggs (Room temp)
Whole milk (Room temp)
Evaporated milk (Room temp)
Heavy whipping cream (Room temp)
Unsalted butter
Vanilla extract
Butter extract
Cinnamon
Nutmeg
All spice
Optional ingredients
The ingredients below can be added or omitted from the recipe. The fruit cocktail and the crushed pineapple are additional items added to the recipe after the video was completed. You will not find the items in the actual recipe video on YouTube.
Bacardi white rum (or any other type of rum of your choosing.)
Raisins or Dried Cranberries
Shelled or Pecan halves, Walnuts, Cashews, or Almonds
Crushed pineapple (8 ounce can)
I can fruit cocktail (15 ounce can)
Tools you’ll need
9 by 13 inch baking pan
Food processor
Whisk
Sturdy spoon
Spatula
Bread knife
Preparation of ingredients
Step 1- Cut 10 ounces French bread or any other type of bread with a bread knife into medium sized cubes. Once done, place bread cubes into a medium sized bowl and set aside.
Step 2- (Optional) 1/2 cup pecan halves, Walnuts, Cashews, or Almonds into a food processor. Pulse 10 times or until coarse crumbs and set aside.
Assembling the bread pudding
Note- All ingredients from step 3 to 5 are all being added into the same large bowl.
Wet ingredients
Step 3- Add 2 cups whole milk (Room temp), 1 1/2 cups evaporated milk (Room temp), 1 cup heavy cream (Room temp), 1/3 cup Bacardi white rum, milk or heavy cream (Room temp), 5 large eggs (Room temp), 5 tablespoons melted unsalted butter and 1 tablespoon Vanilla extract into a large bowl. Stir all ingredients with a whisk until combined.
Dry ingredients
Step 4- Add 1 1/4 cups sugar, 1 1/4 cups brown sugar, 1 1/2 teaspoons cinnamon, 1/8 teaspoon nutmeg, 1/2 teaspoon all spice, 1/4 teaspoon salt, 1/2 or 2/3 cup Raisins or Dried Cranberries, 1/2 or 2/3 cup chopped pecans, Walnuts, Cashews or Almonds, 1/2 or 2/3 cup Crushed pineapple and one 15 ounce can of Fruit cocktail. Stir all ingredients with a whisk until combined and set aside.
Soaking the bread pudding
Step 5- Add bread cubes into liquid mixture and press down with a large spoon until the bread absorbs the liquid mixture. Cover large bowl with lid and let soak for 10 to 15 minutes.
Baking the Bread pudding
Note- You can make the Caramel Rum sauce while the bread pudding is in the oven.
Preheat oven to 325 degrees.
Step 6- Lightly butter the bottom and sides of baking pan. Carefully stir bread pudding mixture with a sturdy spoon and add it into the baking pan. Spread around as evenly as possible. Add any toppings on top of the bread pudding.
Step 7- Place into a preheated 325 degree oven for 45 minutes.
Step 8- Remove bread pudding out of oven. Tap the top of the pudding and if it’s jiggly, it springs back, or toothpick inserted comes out clean, the pudding is done. Let cool until warm.
Making the Caramel Rum sauce
Note- You can make this while the pudding is in the oven.
Preheat fire to medium heat.
Step 9- Add 1 cup sugar and 1/2 cup water. Let come to a simmer.
Step 10- Stir and let mixture simmer for 10 minutes or until mixture is an amber like color.
Step 11- Add 3 tablespoons unsalted butter, 1 teaspoon vanilla extract, 1/2 teaspoon butter extract and 1/8 teaspoon salt. Stir all ingredients together.
Step 12- Add 1/2 cup Heavy cream and 3 tablespoons Bacardi white rum, Whole milk or heavy cream. Stir all ingredients together and turn fire off. Set mixture cool for 10 to 15 minutes. You can add more heavy cream, whole milk , and Rum as needed. Mixture will thicken as it cools.
Step 13 You can serve the bread pudding warm or cold and you can either add the caramel rum sauce onto the bread pudding per individual slice or you can pour the caramel rum sauce directly on top of the bread pudding and serve.
YouTube instructional video
