BEST Bread Pudding With Fifolet Rum Sauce!!


12 -14 cups bread cubes (1 or 2 loaves), day old French bread is best
1 tablespoon unsalted butter
3 cups heavy cream
3 cups whole milk
6 large eggs
1 7⁄8 cups brown sugar
4 1⁄2 teaspoons vanilla extract
1 1⁄2 teaspoons cinnamon
1⁄4 teaspoon salt
Confectioners' sugar, for garnish (if desired)

Rum Sauce:

2 cups heavy cream
1⁄2 cup whole milk
1⁄2 cup sugar
2 tablespoons cornstarch
3⁄4 cup Fifolet Spice Flavored Rum
1 pinch salt
2 tablespoons unsalted butter

Ingredient directions:

Using the first set of ingredients, prepare the bread pudding by following the steps below:

  1. Preheat oven to 350.
  2. Grease a 9x13 inch baking pan with the butter. Set aside.
  3. Place the bread cubes in a large bowl.
  4. Combine the cream, milk, eggs, brown sugar, vanilla, cinnamon and salt in a large bowl.
  5. Stir to combine and then pour over the bread cubes.
  6. Allow to sit at room temperature for 30 to 45 minutes.
  7. Transfer to the prepared pan and bake until the center of the pudding is set, 50 to 60 minutes.
  8. Garnish with the confectioner's sugar and serve with Rum Sauce - directions below:

Sauce Directions:

  1. In a one quart saucepan over medium heat, combine the cream milk and sugar.
  2. Place the cornstarch and 1/4 cup of the rum in a small bowl and whisk into a slurry.
  3. Pour the slurry into the cream sauce and bring to a boil.
  4. Once the sauce boils, reduce the heat to a gentle simmer and cook, stirring occasionally for 5 minutes.
  5. Remove the sauce from heat. Stir in the salt, butter, and remaining 1/2 cup of rum. Serve warm.
Bread Pudding Fifolet Rum