Bread Pudding made with brown butter and rum sauce. This a great dish to make at any time of the year, but it is exceptionally enjoyed at Mardi Gras time.
For The Pudding
- 4 ½ cups whole milk – or more as needed
- 2 cups heavy cream
- 1 ½ cups sugar
- 1 ½ tsps ground cinnamon
- 1 ½ tsps vanilla
- zest from one orange
- 12 eggs – beaten
- 1 tb butter – unsalted
- 4 cups very stale italian bread – broken into small cubes
- ¼ tsp nutmeg – or more to taste
For The Sauce
- 8 tbs butter – unsalted
- ½ cup corn syrup – light
- 1 cup sugar
- 1 cup dark rum
- 1 cup heavy cream
- pinch of salt
- 1 tsp vanilla
- 1 cup almonds – sliced
- To make the pudding, preheat the oven to 350º.
- Whisk together milk, cream, sugar, cinnamon, vanilla, orange zest, nutmeg and eggs in a large bowl.
- Mix in the very stale bread cubes and let them soak for about 30-40 minutes. It is difficult to determine how much milk will be absorbed so if the mixture looks dry, add more milk.
- In the meantime, butter a 9X13-inch baking dish.
- After the bread has soaked, slowly pour it into the prepared dish.
- Bake until golden – approximately 40-45 minutes.
- To make the sauce, melt the butter in a medium saucepan over moderate heat until the sauce turns a light brown color with a nutty aroma – about 4-6 minutes.
- Slowly add the corn syrup, sugar, rum, cream salt and vanilla.
- Cook until the sauce has thickened enough to coat the back of a spoon – about 15 minutes.
- Remove from the heat, add the almonds and stir them in to coat completely.
- Serve by putting a large spoonful on a plate or into a small bowl. Pour the buttered rum sauce over the pudding.