Food and Recipes Desserts Hot Buttered Rum Bread Pudding 5.0 (1) 1 Review Rum, brown sugar, and warming spices (don't skip the black pepper!) combine in this aromatic dessert. Brioche is often used in bread pudding, but a sturdy loaf of white bread from the bakery is best here because it won't break down as much. If you prefer to omit the alcohol, substitute 1/4 cup maple syrup for 1 cup of rum in Step 2. Bring the mixture to a boil and cook for 2 minutes. Follow recipe as directed. By Emily Nabors Hall Emily Nabors Hall Emily Nabors Hall is a food stylist and recipe developer who has contributed regularly to Real Simple since 2015 as a member of the Dotdash Meredith Food Studios team. She works with several Dotdash Meredith brands, including Southern Living, Food & Wine, Rachel Ray In Season, and Meredith Premium Publishing titles. She lives in Birmingham, Alabama, with her husband and two children. Southern Living's editorial guidelines Published on November 7, 2019 Print Share Share Tweet Pin Email Photo: Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Emily Nabors Hall Active Time: 35 mins Total Time: 50 mins Yield: 10 serves Ingredients 2 cups half-and-half 2 cups whole milk 1 1/2 cups granulated sugar 6 large eggs 1/4 cup unsalted butter, melted 1/2 teaspoon ground cinnamon 1/8 teaspoon black pepper 4 teaspoons vanilla extract, divided 1 1/2 teaspoons kosher salt, divided 15 cups bread cubes (from 1 [30-oz.] white bakery loaf) 1 cup golden raisins 1 cup (8 oz.) gold rum 1/2 cup packed light brown sugar 1/2 cup unsalted butter 1/4 cup heavy cream Directions Preheat oven to 350ºF. Whisk together half-and-half, milk, granulated sugar, eggs, melted butter, cinnamon, pepper, 2 teaspoons of the vanilla, and 1 teaspoon of the salt in a large bowl. Add bread and raisins; stir to combine. Let stand 15 minutes, stirring occasionally. Transfer to a lightly greased (with cooking spray) 13- x 9-inch baking dish. Bake until golden and set, 45 to 50 minutes. Cool on a wire rack. Meanwhile, combine rum, brown sugar, 1/2 cup butter, and remaining 1/2 teaspoon salt in a saucepan over medium. Bring to a simmer; cook, stirring occasionally, until slightly thickened, 15 minutes. Remove from heat; stir in cream and remaining 2 teaspoons vanilla. Drizzle 1/2 cup sauce over bread pudding. Serve with remaining sauce. Print