Bread Pudding with Rum Sauce
I stayed at Embassy Suites and ordered a bread pudding. It came with rum sauce on top, at first I was discouraged, but it tasted delicious. I soon couldn't find another like it. I have replicated it to perfection here!
I stayed at Embassy Suites and ordered a bread pudding. It came with rum sauce on top, at first I was discouraged, but it tasted delicious. I soon couldn't find another like it. I have replicated it to perfection here!
- Carbohydrate 44.947640003165 g
- Cholesterol 130.48000000541 mg
- Fat 5.66893666799894 g
- Fiber 1.76610005442301 g
- Protein 13.8680533355651 g
- Saturated Fat 2.23432000085008 g
- Serving Size 1 1 Serving (179g)
- Sodium 490.004500027728 mg
- Sugar 43.181539948742 g
- Trans Fat 0.683242333387436 g
- Calories 288 calories
Step-by-step
- Pre-heat oven to 400(F). Mix all ingredients, except bread, until well blended.
- Cut bread into medium sized pieces and place in casserole dish. Pour mixture over bread.
- Turn oven down to 350(F) and bake for 45 minutes.
- Top with "Damn Good" Rum Sauce (Attached)
Substituting heavy cream for milk alters the fat content and raises the coagulation temperature of the custard, resulting in a denser and richer crumb that requires an additional ten minutes in the oven to set properly. French bread with a sturdy, chewy crust performs best here because it absorbs the liquid without dissolving into mush prematurely. Stale bread works efficiently due to its lower moisture content, permitting maximum liquid absorption during the assembly phase.
Whisking the eggs thoroughly with the sugar and milk before pouring the mixture over the cubed bread ensures uniform protein distribution and prevents curdling during baking. Cutting the bread into uniform medium-sized pieces guarantees equal fluid penetration throughout every piece in the casserole dish. Overcrowding the baking vessel traps moisture unevenly, while spacing the pieces correctly promotes even heat circulation.
Managing oven temperatures dictates the structural success of the custard. Preheating to 400 degrees Fahrenheit creates an initial thermal surge before dropping the dial to 350 degrees Fahrenheit, a technique that prevents the exterior from scorching while the interior proteins set gently. Baking for 45 minutes yields a firm yet trembling center; pulling the dish too early leaves a watery pool, while overcooking produces a rubbery texture.
Cooling the finished pudding for fifteen minutes allows the internal starches to gelatinize fully and firm up for slicing. Drizzling the warm rum sauce over the portions just before serving utilizes residual heat to meld the flavors together. Storing leftovers in an airtight container in the refrigerator preserves quality for up to three days without compromising the sauce integration.
