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.
Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Emily Nabors Hall
Hot Buttered Rum Bread Pudding
Servings Per Recipe:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.