• Rum Bread Pudding With Boozy Fruit and Rum Sauce


Rum Bread Pudding

By Andrew Zimmern

Rum Bread Pudding With Boozy Fruit and Rum Sauce


  • 1 cup half-and-half
  • 1 cup heavy cream
  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 1 cup brown sugar
  • 6 large eggs
  • 1/3 cup melted butter
  • 1 tsp ground cinnamon
  • Several pinches freshly ground nutmeg
  • Several pinches ground cloves
  • Several grinds of black peppercorns
  • 2 tsp vanilla extract
  • 1 tsp sea salt
  • 1 cup Flor de Caña rum
  • 1 cup raisins
  • 1 cup sliced dried apricots
  • 1 cup chopped dried plums or figs
  • 14-16 cups of large cubes of bread. That typically equals a 2 pound loaf. I like to use half challah and half dense country white boule or loaf…a pound loaf of each

The Sauce

  • 1 cup Flor de Caña rum
  • 1/2 cup packed light brown sugar
  • 1/2 cup unsalted butter
  • 1/4 cup heavy cream


The day before, take your dried fruit and place in a 1 quart ziploc bag. Pour in the cup of rum and squeeze out excess air. Let sit for 24 hours. Drain any excess rum not absorbed by the fruit. Reserve it. Preheat oven to 350ºF. Whisk together half-and-half, milk, cream, both sugars, eggs, melted butter, cinnamon, cloves, nutmeg, ground pepper, vanilla, and sea salt in a large bowl. Add bread and the plumped dried fruit. Stir to combine. Let stand 15 minutes, stirring occasionally. Transfer to a  buttered 13- x 9-inch baking dish. Bake until golden and set, 45 to 50 minutes. Cool on a wire rack.

Meanwhile, combine the rum (if you have any leftover from the plumping process start with that), brown sugar, the 1/2 cup butter, and 1/2 teaspoon salt in a saucepan over medium. Bring to a simmer; cook, stirring occasionally, until viscous, about 12-14 minutes. Stir in the cream and 2 teaspoons vanilla. Simmer briefly, for a minute or so…. Drizzle some of the sauce over the bread pudding. Serve with remaining sauce at the table.

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