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Pumpkin Bread Pudding with Hot Buttered Rum Sauce
Amy Faries • Mar 03, 2020
Soft brioche bread pudding with a delicious taste of pumpkin and spices throughout. Topped with a mouth watering hot buttered rum sauce!
The beginning of something good
I had never made bread pudding before this experience, but I always have loved the texture and flavor of a good bread pudding. Over in these parts of Florida a local place called 4Rivers BBQ has some delicious bread pudding. One day a week they make their bread pudding with Krispy Kreme Donuts and although it is so sweet, it is oh so tasty! Making bread pudding is honestly very easy and I feel like its a great dish to make for a beginner baker! I first tested this recipe out right before hurricane Dorian came. I planned to make it and test it out on my family who were all staying together in preparation for the hurricane. I whipped it together the morning the hurricane was supposed to arrive and it was a huge hit with my family. I was pleasantly surprised at how easy it was to make, but I knew I wanted to make a few more tweaks to it to make sure that it was perfect.
I looked at multiple recipes to make sure I had the correct ingredients and such but I really wanted to make this recipe my own. I decided to use brioche bread because it is such a delicious bread on its own, but when used to make a bread pudding it really adds an extra element of flavor. You really want to make sure that your bread is slightly stale so that it better absorbs all of your wet ingredients. Some bakers refer to this texture as "day old bread" but brioche is such a soft bread that you need to leave it out and let it get slightly stale in order to achieve the texture we want for bread pudding. When the bread fully absorbs all of those delicious flavors it really makes the bread pudding taste absolutely delicious. The addition of the pumpkin puree and spices really bring the fall element right into this pudding. Now, on to the amazing hot buttered rum sauce! It is honestly so tasty I have no words to describe it. It really makes the bread pudding, bread pudding if you know what I mean. It adds a buttery and warm element to this already amazing dish. You can add as much of it as you would like! Anywhere from a small drizzle to the entire pot (not like I have done that...).
Make sure to thoroughly butter your dish so that nothing sticks. I used a zip lock bag , stuck my hand in it, scooped some butter out and lathered it all over the baking dish.
Cube up your stale bread and place into your baking dish
Whisk up all of your wet ingredients
Pour your wet mixture all over your bread making sure everything is evenly coated
Warm and delicious bread pudding ready to serve up!
Tips
-Make sure to use stale (day old) bread. I like to open up my bread a couple of hours before so that it starts to feel a little crisp on the outside but it is still is soft in the center. You do not want your bread to be so stale that it feels like a crouton.
-Use fresh spices! If your spices are not fresh or they are expired then your bread pudding flavors may not come out as well.
-Thoroughly butter your baking pan to ensure that nothing sticks and you can scoop out the perfect slice the first try!
-Ensure that all of your bread is coated in the wet mixture in order to make sure there are no crisp bits when put in the oven.
-For the hot buttered rum sauce remember to keep stirring! This will help to make sure there are no burnt bits in the sauce.
-You can add as much rum to your hot buttered rum sauce as you would like. Its all about personal preference. If you prefer a subtle rum taste don't add as much when making your sauce. But, if you really want the flavors of the rum to come through add more 1 Tsp at a time.
Ingredients
Bread Pudding
1 loaf of stale brioche bread
3 cups of whole milk
1 cup of pumpkin puree
2/3 cup of brown sugar
1/2 cup of sugar
4 eggs
1 1/2 Tsp of vanilla extract
1 Tsp cinnamon
1/4 Tsp nutmeg
A pinch of ginger
Hot buttered rum sauce
1/2 cup of butter
1/3 cup of heavy whipping cream
1 cup of sugar
2 Tsp of rum (any rum you like, I used Captain Morgan dark rum)
Instructions
Bread Pudding
-Step 1: Preheat your oven to 350 degrees. Butter your 9 x 13 baking dish and make sure you coat every corner.
-Step 2: Cube up your brioche bread and place it into your buttered baking dish.
-Step 3: In a large bowl whisk together your milk, pumpkin puree, brown sugar, sugar, eggs, and all of your spices. Make sure everything is fully combined.
-Step 4: Pour your wet mixture over your cubed brioche bread and make sure that everything is evenly coated. Let this mixture sit on the counter for 20 minutes so that it can fully absorb into the bread.
-Step 5: Once the mixture has been on the counter for 20 minutes, place into your preheated oven and cook for 50-55 minutes or until the bread pudding is set.
-Step 6: Once your pudding is fully set, take it out of the oven and let it sit on the counter for 5 minutes. Cut and serve with your delicious hot buttered rum sauce we are about to make.
Hot Buttered Rum Sauce
-Step 1:
When there is about 10 minutes left on your pudding begin to make the sauce.
-Step 2:
In a small saucepan, melt your butter, heavy whipping cream, and sugar over low to medium heat constantly stirring.
-Step 3: Once your butter is all melted and your sugar granules have all dissolved add your rum. Feel free to add more to your liking 1 Tsp at a time.
-Step 4: Pour over your bread pudding and enjoy!
**Keep your sauce and bread pudding in separate airtight containers in the fridge. When ready to reheat place in your microwave or oven. Will stay fresh for up to 5 days in your fridge**
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