I’ll have rum with that bread pudding

Bread PuddingBy Tiffany Young

Chef Bren Young shows how to make an easy recipe to eat during the holidays: bread pudding with rum sauce.

Bread pudding
1 day-old loaf of bread, cubed
1/3 c sugar
1/2 c brown sugar
3/4 c milk
Dash of cream
1 tsp. salt
Cinnamon to taste
1/2 c “conditioned” raisins (Raisins soaked in rum for about 20 minutes)

Preheat oven to 350 degrees.


Put bread in a 9 x 13″ casserole dish sprayed with Pam. Whisk together eggs, sugars, milk, cream, vanilla and cinnamon. Pour over bread and sprinkle with cinnamon. Take a spatula and push bread down until it soaks up the  egg and milk mixture. Bake in oven 45 minutes.


Take 1 stick of butter and melt in a sauce pan. Add 1/2 cup granulated sugar and 1/2 cup of regular sugar. Stir until melted and smooth. Add cream and mix thoroughly. Take off heat. Add rum to taste.

Serve pudding warm and drizzle with rum sauce.

Yum yum!

Note: You can also use brandy or grand marnier in place of rum.