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Bread Pudding with Caramel Rum Sauce (Delicious without Rum too) Recipe

Bread Pudding with Caramel Rum Sauce (Delicious without Rum too)
Submitted Jul 21, 2006 by MrsMaz

Courtesy of Sandra Lee Recipe Summary Difficulty: Easy Prep Time: 15 minutes Cook Time: 50 minutes Yield: 8 to 10 servings


  • 1 pound store-bought brioche bread
  • 1/2 cup golden raisins, optional
  • 1/3 cup dark rum
  • 1/4 cup pecan pieces, lightly toasted
  • 1/4 cup walnut pieces, lightly toasted
  • 1/4 teaspoon ground nutmeg
  • 2 (4.4 ounce) boxes Vanilla Pudding
  • 2 egg yolks, beaten
  • 2/3 cup store-bought butterscotch caramel sauce
  • 3 tablespoons dark rum
  • 3 tablespoons heavy cream
  • 5 cups cold whole milk
  • Caramel Rum Sauce:
  • Nonstick cooking spray


Preheat oven to 350 degrees F. Spray a 13 by 9-inch baking dish with nonstick cooking spray. Tear brioche into 1-inch pieces and place in prepared dish. In a large bowl, combine milk, custard dessert mix, rum, eggs, and nutmeg. Whisk until well blended. Stir in nuts and raisins, if using. Pour over brioche; press down lightly on brioche to submerge into custard. Let stand for 10 minutes, or until brioche absorbs custard slightly. Bake for 50 minutes, or until top is golden brown and bread pudding puffs. Serve warm with Caramel Rum Sauce. Caramel Rum Sauce: Combine caramel sauce, cream, and rum in medium glass bowl. Heat in microwave for 45 seconds. Whisk to blend. Drizzle over bread pudding


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