Imagine starting your day with a luxurious breakfast that's part comfort food, part gourmet indulgence. This Breakfast Bread Pudding with Maple Rum Sauce isn't just a recipe—it's a morning revelation that will make you forget about boring breakfast routines forever! Combining the rich, custardy texture of classic bread pudding with a sinfully delicious maple rum sauce, this dish transforms simple day-old bread into a restaurant-worthy morning masterpiece that will have your family and guests begging for seconds.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 6 cups day-old bread, cubed
- 4 large eggs
- 2 cups milk
- 1 cup heavy cream
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup maple syrup
- 1/4 cup dark rum
Instructions
- Preheat the oven to 350°F (175°C). Generously butter a 9x13 inch baking dish to prevent sticking.
- In a large mixing bowl, cut day-old bread into 1-inch cubes, ensuring they are roughly uniform in size for even cooking.
- In a separate large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla extract, ground cinnamon, and salt until the mixture is smooth and well combined.
- Gently fold the bread cubes into the egg mixture, allowing the bread to soak and absorb the liquid. Let sit for 10-15 minutes to ensure thorough absorption.
- Transfer the soaked bread mixture to the prepared baking dish, spreading it evenly and pressing down gently to ensure all bread is covered with the custard.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the center is set but still slightly jiggly.
- While the bread pudding is baking, prepare the maple rum sauce by combining maple syrup and dark rum in a small saucepan.
- Heat the maple rum sauce over medium heat, stirring occasionally, until it is warm and slightly reduced, about 5-7 minutes.
- Remove the bread pudding from the oven and let it cool for 10 minutes before serving.
- Drizzle the warm maple rum sauce over individual servings of the bread pudding.
- Serve immediately, optionally garnished with a dusting of powdered sugar or a dollop of whipped cream.
Tips
- • Use day-old bread for the best texture—slightly stale bread absorbs the custard mixture more effectively • Allow the bread to soak in the egg mixture for at least 10-15 minutes to ensure maximum flavor absorption • Don't overbake! The center should still be slightly jiggly when you remove it from the oven • For extra richness, consider using brioche or challah bread instead of standard white bread • The maple rum sauce can be made ahead of time and gently reheated before serving • If you want to make this dish ahead, you can prepare it the night before and refrigerate, then bake in the morning • Serve warm for the most decadent experience, and don't be shy about adding a dollop of whipped cream or a sprinkle of powdered sugar
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 10g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 145mg
