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French Bread Pudding with Rum Sauce

When we needed dessert for a crowd, Stevens Catering would serve bread pudding. We would put three recipes to a hotel pan, bake it and hold it in a warmer until arriving on site. We kept it warm in a chafing dish and served it with its own sauce. We often served two kinds: French Bread Pudding with Rum Sauce and Very Berry Bread Pudding with Orange Sauce. Both recipes are very light and were a hit every time we served them. Here is the recipe for French Bread Pudding. Enjoy it!

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French Bread Pudding

Inspired by Southern Living
Course Dessert
Cuisine American
Keyword french bread, Rum sauce
Servings 8

Equipment

  • 8 inch square baking dish

Ingredients

  • 1/2 cup pecans toasted and chopped
  • 1/2 cup butter softened
  • 1 cup sugar
  • 4 eggs
  • 1 3/4 cups milk
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground nutmeg
  • 1 1/2 teaspoons vanilla extract
  • 5 cups French bread cubes 1 inch

Rum Sauce

  • 3 tablespoons butter
  • 1 tablespoons flour
  • 1/2 cup sugar
  • 1 cup whipping cream
  • 2 tablespoons Rum
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground nutmeg

Instructions

  • Cream butter; gradually add sugar, beating well. Add eggs, and beat well. Stir in milk, cinnamon, 1 1/2 teaspoons nutmeg, and vanilla, mixing well. Stir in pecans and bread cubes mixing just until moist. Spoon into a greased 8 inch square baking dish. Cover and bake at 350 degrees for 45 minutes; uncover and bake 10 minutes. Serve warm with Rum Sauce.
  • Rum Sauce: Melt butter in a small saucepan; whisk in flour and cook 5 minutes. Stir in sugar and whipping cream; cook 3 minutes. Stir in Rum, vanilla, and nutmeg, and simmer 5 minutes. Yield 1 1/2 cups

For Very Berry Bread Pudding with Orange Sauce click here.

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