Sweet bread is cubed and soaked in a rich custard spiked with spiced rum and vanilla, and baked until golden. It's a great make-ahead dessert!
Keyword bread pudding
Prep Time 20minutes
Cook Time 55minutes
Total Time 1hour15minutes
8cupscubed challah bread*slightly stale
3/4cuppacked brown sugar
2tbspdark spiced rum
Preheat oven to 350 degrees F.
In a large bowl, whisk to combine the heavy cream, milk, eggs, brown sugar, vanilla, and rum. It should be a gorgeous mocha color.
Add the stale bread cubes and raisins, toss gently, and let it sit for 15 minutes. Toss the bread halfway through so the cubes can evenly soak up the liquid.
Pour all of the liquid and bread cubes into an 8x8 baking dish***, keeping in mind it will look like too much liquid, but it’s not. It will absorb during baking.
Bake for 50-60 minutes, until it has set and soaked up the liquid. It should be golden on the edges, but still glisten a bit in the center.
Serve as is, or with ice cream, a dusting of powdered sugar, or chocolate sauce. Enjoy!
*This is about half of a 20-ounce loaf. I buy mine at TJ's. You can also use brioche.**Large and extra large both work.***You can also bake in individual ramekins, but reduce baking time drastically, and start checking after 30 minutes. You can also do a 10" quiche dish.