Ingredients3 h servings 847
- Beat eggs in a large bowl with an electric mixer on medium speed until foamy, 2 to 3 minutes. Beat in milk, cream, 1 1/2 cup sugar, rum, vanilla extract, and salt until mixture is thoroughly combined. Gently stir bread cubes into the egg mixture to coat. Let bread soak until the egg mixture has been absorbed, about 1 hour; stir occasionally.
- Dissolve 1 cup sugar with 1/2 cup water and vinegar in a heavy saucepan. Place over high heat and cook without stirring until the sugar mixture is dark amber in color, about 10 minutes. Remove from heat and let cool until it stops bubbling. Gradually stir 1/4 cup water into the syrup, about 1 tablespoon at a time, stirring until water is incorporated.
- Pour warm sauce into a 9x9-inch baking pan and swirl the pan so the caramel sauce coats the bottom and sides of the pan. Let caramel sauce set, about 15 minutes. Coat inside of baking dish and caramel layer with butter. Transfer soaked bread cubes and any remaining liquid into the baking dish over caramel sauce and gently press bread cubes together. Cover pan with parchment paper.
- Preheat oven to 350 degrees F (175 degrees C).
- Place baking pan into a large roasting pan and pour enough boiling water into the roasting pan to reach halfway up the sides of the baking pan.
- Bake in the preheated oven until a knife inserted into the middle of the pudding comes out clean, about 1 hour and 15 minutes. Let stand for 5 to 10 minutes. Run a knife around the outside of the pan and invert pudding and caramel sauce onto a serving platter.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Per Serving: 847 calories; 36.9 109.5 17 288 723 Full nutrition
ReviewsRead all reviews 11
This actually works. Good way to avoid buying caramel topping. My only changes are - didn't use Italian bread (I put my bread heels in the freezer so I can cook things like bread pudding once ...
I made this twice this week, the first time I burnt the caramel and made it with out it. The pudding was so good I made it again and didn't burn the caramel. I used 3 day old dry Italian loaf on...
I was scared to use so many eggs! but this is my favorite bread pudding now - seriously the best I've ever made!! I followed the recipe completely - except for adding a teaspoon of cinnamon. It ...
I changed VERY little (added soaked Craisins and cinnamon, vanilla to the caramel sauce) and this recipe is absolutely delicious! I wouldn't change anything else...can't rave enough...pick this ...
I adapted the recipe a lot to make a dairy free desert. I used 5 heaping cups of fresh whole grain crumbled bread, & being uncertain how many cups of bread there would be in the Italian loaf, ...
Very good recipe, I added a teaspoon of cinnamon and replaced the spiced rum with fireball, (do to on hand availability :) ) I cheated and bought some caramelized pecans to go wi...
First time I've ever made a bread pudding and it was FABULOUS. I could not find an Italian loaf to save my life so I used a French loaf. And I added a tsp of vanilla extract to the caramel sauce...
Made this for my Husband for Father's Day.....my whole family loved it and the couple of fork fulls I allowed myself were so worth it :) I added two teaspoons of cinnamon to the egg mixture. I...