Spiced Rum Bread Pudding with Bourbon Crème Anglaise

Spiced Rum Bread Pudding with Bourbon Crème Anglaise ingredients

• 8 cups day-old French bread or brioche, cut into 1-inch cubes
• 2 cups whole milk
• 1 cup heavy cream
• 4 whole large eggs
• 0.75 cup granulated sugar
• 0.25 cup dark brown sugar, packed
• 4 tbsp unsalted butter, melted
• 0.25 cup dark rum (e.g., Myers's)
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 0.5 tsp ground nutmeg
• 0.25 tsp salt
• 0.5 cup raisins or dried cranberries (optional)
• 4 whole large egg yolks
• 0.5 cup granulated sugar
• 1.5 cups whole milk
• 2 tbsp bourbon
• 1 tsp vanilla extract

How to make Spiced Rum Bread Pudding with Bourbon Crème Anglaise

1. Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish. Place 8 cups of cubed day-old bread into the prepared baking dish.
2. In a large bowl, whisk together 2 cups whole milk, 1 cup heavy cream, 4 large eggs, 0.75 cup granulated sugar, and 0.25 cup dark brown sugar until well combined and the sugar has dissolved.
3. Stir in 4 tablespoons melted unsalted butter, 0.25 cup dark rum, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 0.5 teaspoon ground nutmeg, and 0.25 teaspoon salt.
4. If using, fold in 0.5 cup raisins or dried cranberries. Pour the wet mixture evenly over the bread cubes in the baking dish, pressing down gently to ensure all bread is moistened. Let it sit for 15-20 minutes to allow the bread to soak up the custard.
5. Bake for 50-60 minutes, or until the bread pudding is puffed, golden brown, and a knife inserted into the center comes out mostly clean. The internal temperature should be around 190°F (88°C).
6. While the pudding bakes, prepare the Bourbon Crème Anglaise. In a medium bowl, whisk 4 large egg yolks and 0.5 cup granulated sugar until pale yellow and creamy.
7. In a small saucepan, gently heat 1.5 cups whole milk over medium heat until small bubbles form around the edges, but do not boil. Slowly pour about half of the hot milk into the egg yolk mixture, whisking constantly to temper the eggs.
8. Return the tempered egg mixture to the saucepan with the remaining milk. Cook over low to medium-low heat, stirring continuously with a wooden spoon or heatproof spatula, until the sauce thickens enough to coat the back of the spoon (nappe), about 8-10 minutes. Do not let it boil, or the eggs will scramble.
9. Remove the crème anglaise from the heat and stir in 2 tablespoons bourbon and 1 teaspoon vanilla extract. Strain the sauce through a fine-mesh sieve into a clean bowl to remove any potential cooked egg bits, ensuring a smooth consistency.
10. Serve the warm bread pudding with a generous drizzle of the Bourbon Crème Anglaise. The sauce can also be served chilled if preferred.

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