No get together is ever complete without a dessert and this really easy Make-Ahead Cinnamon Bread Pudding recipe with rum custard sauce is the perfect one I have in mind. A hit of alcohol with the rum caramel sauce takes this bread pudding up a few notches so go ahead and get baking!
I think I’ve underestimated the power of Bread Pudding all my life. Or maybe, I’ve just been deprived of a really awesome bread pudding recipe. A few months ago, Denver’s grandma sent some bread pudding over for us. I’m usually not one for bread pudding because it’s too eggy and mushy for my liking. But one bite of what she sent, and I could not stop! It was more like sweet, caramel custard soaked cake slices with bits of crunchy nuts. I couldn’t even tell that it had bread in it. I have been craving it since then.
Recently at a family dinner, I decided that it was time to try my hand at making some of this. I quickly called up grandma for her recipe. While I followed it to a large extent, I wanted to add my own little touches. I wanted the bread slices to be individually seen and didn’t want them turning to mush, so I kept them intact without soaking them for too long. Some cinnamon and nutmeg added a fantastic flavor. A hit of alcohol with the rum caramel sauce and it took this bread pudding up a few notches. Honestly, I was biting my nails when I served it because I was serving it to my father-in-law. Now you can imagine how nervous I was, because he had had his mother’s bread pudding all his life. But you’ll be pleased to know that the entire platter was wiped clean, mostly by him 🙂
I knew then that it was a dessert that’s going to make it’s appearance over and over again at the dinner table. Guys, I’d love to see your pictures if you try this out on Instagram.
Easy Make-Ahead Cinnamon Bread Pudding
- 7 slices White Bread stale, sliced diagonally in
- 3/4 cup Milk
- 2 Eggs
- 1 tablespoon Vanilla Extract
- 5 - 6 teaspoons Brown Sugar + Extra for sprinkling
- Pinch Salt
- 1/2 teaspoon Cinnamon powder
- 1/4 teaspoon Nutmeg powder
- 2 tablespoons Butter melted
- 2 tablespoons Nuts chopped (I used walnuts and almonds)
Rum Custard Sauce
- 3/4 cup Milk
- 1 Egg
- 1/4 cup Sugar
- 1/2 teaspoon Vanilla Extract
- 1 pinch Salt
- 1 1/2 tablespoons Dark Rum
For Bread Pudding:
- Pre-heat oven to 160 degree celcius.
- Brush a baking dish with melted butter.
- In a bowl, whisk together milk, eggs, vanilla extract, sugar, salt, cinnamon powder, nutmeg powder and the remaining butter till properly combined.
- Lightly soak each slice of bread (for 5 seconds) in this mixture and arrange on the baking dish.
- Pour the remaining egg mixture all over the bread.
- Sprinkle with chopped nuts and some more sugar.
- Bake in a pre-heated oven at 160 degree celsius for 30-35 mins. Once baked, remove from oven, and let the pudding cool. Once cool, cover with aluminium foil and and refrigerate for at least an hour or two. Serve cold with some rum custard sauce.
- For Rum Custard Sauce
- In a pan, slowly bring the milk to a simmer.
- In a large bowl, whisk together egg, sugar, vanilla and salt till light and fluffy.
- Add hot milk in a slow stream to the egg mixture while whisking vigorously so that the egg doesn't scramble. This method is called tempering, and ensures that the egg is cooked without scrambling. It's important to add milk slowly so that the egg doesn't cook too quickly.
- Strain the mixture into another pan if required. Now put this pan on a slow flame and keep stirring till the mixture starts to thicken up. As soon as the mixture starts coating the back of a spoon, take it off heat and transfer to another bowl.Again it's important to warm up the egg mixture slowly and keep stirring so that it doesn't curdle.Stir in the rum at this point.
- Let the custard cool down to room temperature, after which it can be refrigerated in an airtight container for up to 3 days. Serve with cold cinnamon bread pudding.