Ingredients

The following ingredients have 9 Servings
  • 8 cup(s) artisan cranberry walnut bread (can use other breads such as raisin, cinnamon or plain white bread)
  • 2 cup(s) heavy whipping cream
  • 2 cup(s) whole milk
  • 1/2 cup(s) unsalted butter
  • 4 - eggs
  • 4 teaspoon(s) vanilla extract
  • 2 tablespoon(s) ground cinnamon
  • SAUCE
  • 2/3 cup(s) heavy cream
  • 2 cup(s) granulated sugar
  • 1 cup(s) unsalted butter
  • 4 tablespoon(s) rum extract (I use Adam's Jamaican rum extract)

Instruction

  • Preheat your oven to 350 degrees.
  • Coat a large casserole dish with non-stick baking spray, I use Baker's Joy.
  • Cut bread into 1" pieces, placing them in a large mixing bowl.
  • Mix whipping cream and milk together. Stir in 1/2 cup of unsalted butter and cook over a medium heat until butter is melted.
  • Stir this milk mixture into the bowl of bread cubes. Let mixture stand for 20 minutes so liquid can absorb into bread pieces.
  • Beat eggs slightly to blend. Add vanilla and ground cinnamon.
  • Pour into mixture. Mix well.
  • Pour into prepared baking dish.
  • Bake for 1 to 1 1/2 hours until bread pudding is set and golden brown.
  • SAUCE: Put heavy cream, butter, and sugar in a saucepan. Cook on low heat until sugar is dissolved. Do not boil. Add rum extract and stir well.
  • Pour rum sauce over hot bread pudding just before serving.
  • Keep refrigerated in separate containers and heat before serving leftover bread pudding.