Bread Pudding With Rum Sauce Or Whiskey Vanilla Sau

Name: Bread Pudding With Rum Sauce Or Whiskey Vanilla Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 loaf French Bread, Stale; 1 pound Butter (not Margarine); 1/4 pounds Raisins, Golden; 3 whole Eggs, Beaten; 1/4 cups Brown Sugar; 1/4 cans Evaporated Milk; 1-1/4 cup Sugar; 1 can Pineapple, Crushed, Small; 3 Tablespoons Vanilla Extract; FOR RUM SAUCE; 1/4 pounds Butter, Melted; 1 cup Sugar; 1 cup Flour; 1/2 cups Rum, Good Quality; FOR WHISKEY VANILLA SAUCE; 2 teaspoons Cornstarch; 2 Tablespoons Water; 1-1/2 cup Heavy Cream; 1 teaspoon Vanilla Extract; 1/3 cups Bourbon; 1/3 cups Sugar; 1 dash Salt

Servings: persons

1 loaf French Bread, Stale
1 pound Butter (not Margarine)
1/4 pounds Raisins, Golden
3 whole Eggs, Beaten
1/4 cups Brown Sugar
1/4 cans Evaporated Milk
1-1/4 cup Sugar
1 can Pineapple, Crushed, Small
3 Tablespoons Vanilla Extract
FOR RUM SAUCE
1/4 pounds Butter, Melted
1 cup Sugar
1 cup Flour
1/2 cups Rum, Good Quality
FOR WHISKEY VANILLA SAUCE
2 teaspoons Cornstarch
2 Tablespoons Water
1-1/2 cup Heavy Cream
1 teaspoon Vanilla Extract
1/3 cups Bourbon
1/3 cups Sugar
1 dash Salt

1
Preheat oven to 350 degrees.
2
Wet the bread with water, then squeeze the water out of it. Place in well-greased 4 x 10-inch baking pan.
3
Melt the butter and mix with all other bread pudding ingredients. Pour mixture into pan over bread.
4
The pudding will rise in the first hour. After an hour, remove pan from oven and stir the mixture to tighten it. Return to the oven for the second hour and half of cooking.
5
Bake for total of 2 1/2 hours. Cool.
6
RUM SAUCE
7
Place all rum sauce ingredients in double boiler and cook for 10 minutes. Using a mixer, beat until fluffy. Pour over individual slices of the bread pudding.
8
WHISKEY VANILLA SAUCE
9
Mix together the water and cornstarch. Carefully bring the cream to a boil in a small saucepan. While boiling, slowly whisk in the water-cornstarch.
10
When the sauce is thickened, remove from the heat and add the vanilla, bourbon, salt, and sugar.
11
Set aside to cool to room temperature.
12
Pour over individual slices of the bread pudding.

1837

kcal

Calories

132

Fat

149

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 loaf French Bread, Stale, 1 pound Butter (not Margarine), 1/4 pounds Raisins, Golden, 3 whole Eggs, Beaten, and more.

Yes, Bread Pudding With Rum Sauce Or Whiskey Vanilla Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Bread Pudding With Rum Sauce Or Whiskey Vanilla Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions