• 1/4 lb. (1 stick) unsalted butter, softened
  • 1 cup plus 2 tablespoons sugar
  • 2 (12 oz.) cans evaporated milk (3 cups)
  • 3 eggs
  • 2 tsp. vanilla
  • 1 tsp. ground cinnamon
  • 3/4 tsp. ground nutmeg
  • 1/2 tsp. salt
  • 1/4 tsp. cream of tarter
  • 1/4 tsp. ground ginger
  • 7 slices stale (preferred) white sandwich bread, toasted
  • Rum Sauce:
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/2 cup whipping cream
  • 1/2 cup packed brown sugar
  • pinch of salt
  • 2 Tbsp dark Rum


Place the butter and sugar in a large bowl of an electric mixer and beat on medium speed until creamed, about 5 minutes, pushing sides down with a rubber spatula. Add the milk, eggs, vanilla,
cinnamon, nutmeg, salt, cream of tarter, and ginger, beating on low speed until batter is thoroughly blended, about 3 minutes, and
pushing sides down as needed.
Line the bottom of an ungreased 8 x 8 inch baking pan evenly with the toasted bread, breaking it into small pieces. Pour the mixture over the bread and let sit for about 1 hour, patting down the bread that floats up occasionally.
Bake at 450 degrees until very well browned and the mixture shakes like a bowl of jelly when the pan is gently shaken back and forth, 20 to 25 minutes. Remove from oven and let cool about 15 minutes before serving.

Rum Sauce:
Melt butter in heavy medium saucepan over medium-high heat. Add cream, sugar, and salt. Bring to boil, stirring until sugar dissolves. Remove from heat. Stir in rum.

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Submitted 6/13/05.
Submitted By: Meryl
Bread Pudding with Rum Sauce