Thanksgiving Bread Pudding
Description
For Thanksgiving, bread pudding with a sweet rum sauce is a nice alternative to pumpkin pie, but why not make both since everyone looks forward to the holiday dessert table?
Ingredients
•
3 cups cubed bread
•
2 cups white sugar
•
2 cups half-and-half
•
5 large eggs, beaten
•
2 teaspoons pure vanilla extract
•
1/2 cup raisins
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1 cup packed light brown sugar
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1/2 stick unsalted butter, softened
•
1 cup white sugar
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1 stick unsalted butter, melted
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1 large egg, beaten
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2 teaspoons pure vanilla extract
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1/4 cup rum
Directions
1
Scatter bread on a rimmed baking sheet in a single layer. Place inside a cold oven with the light on for 8 hours to overnight. Remove from the oven.
2
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
3
Mix sugar, half-and-half, and eggs together in a large bowl. Mix in vanilla. Add bread cubes and let sit until liquid is absorbed, 2 to 3 minutes. Stir in raisins. Pour into the prepared pan.
4
Mix brown sugar and butter for topping together in a small bowl until crumbly. Sprinkle over the bread mixture.
5
Bake in the preheated oven until set, 35 to 45 minutes.
6
While the bread pudding is baking, prepare rum sauce: stir sugar, melted butter, egg, and vanilla together in a saucepan over medium heat. Stir until sugar melts. Add rum and stir until well combined.
7
Remove bread pudding from the oven. Drizzle rum sauce over top and serve.