Breakfast Bread Pudding with Rum Sauce

Do you host a breakfast or brunch during the holiday season, or maybe something special for your family Christmas morning? This is wonderful and needs to be prepared the night before. This is really a very easy recipe, just long instruction.


Breakfast Bread Pudding with Rum Sauce
8 servings
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1 teaspoon cinnamon
1 1/2 cups granulated sugar
1 1/2 pound cinnamon raisin bread, torn up into bite size pieces
4 tablespoons unsalted butter, softened
4 large eggs, at room temperature
4 cups half-and-half
2 tablespoons vanilla (preferably Mexican, or you can use 1 tablespoon vanilla extract and 1 tablespoon vanilla bean paste)

Mix the cinnamon into the sugar until well combined; set aside. Butter a 9-by-13-inch glass baking pan and place the torn-up bread into it.

In a large mixing bowl, beat the butter until it is creamy. Mix in the cinnamon sugar and beat until very creamy. Add the eggs, one at a time, and beat until well combined. Mix in the half-and-half and vanilla, and beat well. (The mixture will be thin and will not be completely combined; this is normal.) Stop the beater and use a spatula to mix as well as possible.

Pour the butter mixture over the torn-up-bread. Cover the pan with plastic wrap and place in the refrigerator overnight.

In the morning, remove the pan from the refrigerator and discard the plastic wrap.

Preheat oven to 350 degrees F.

Bake the pudding for 30 minutes, then remove from the oven and stir with a wooden spoon. Place the pudding back in the oven and bake for an additional 30 minutes, until it is puffed and golden. While the pudding is baking, prepare the rum sauce (see below)

Place the pudding on a rack and carefully pour the rum sauce over it. Allow the rum sauce to soak into the pudding (2-3 minutes, and then serve. Pudding will be very hot.

Rum Sauce
4 ounces (1 stick) unsalted butter
1 cup light brown sugar
1/3 cup best quality rum
1/4 teaspoon freshly grated nutmeg
1 large egg

In a medium-size saute' pan, melt the butter. Add the sugar, rum, and nutmeg, and stir with a wooden spoon or heatproof spatula until the sugar dissolves and the mixture is well blended.

Remove from the heat and allow to cool slightly, still in the pan.

In a small bowl, beat the egg until it is very frothy. Beat the egg into the butter mixture until well combined. Place the saute' pan back on the stove and cook, stirring, over medium-low heat, until the mixture thickens.

Remove from the heat and immediately pour over the pudding.