Hot Buttered Rum Bread Pudding

• Refrigerated

  • 5 Eggs

• Baking & Spices

  • 1 cup Buttered rum batter, Hot

• Bread & Baked Goods

  • 1 (1 pound loaf Stale french or italian bread

• Dairy

  • 3 cups Whole milk

• Beer, Wine & Liquor

  • 1/2 cup Spiced rum

Found on thewanderlustkitchen.com

Description

Ingredients

• 1 cup hot buttered rum batter
• 3 cups whole milk
• 1/2 cup spiced rum
• 5 eggs
• 1 (1 pound) loaf of stale French or Italian bread

Directions

• In a medium saucepan, combine the hot buttered rum batter, milk, and rum over medium heat. Simmer, stirring constantly, until the batter is dissolved and the mixture is warmed through, about 5 minutes.
• Crack the eggs into a large mixing bowl and beat well. Working very slowly, temper the eggs by drizzling 1/4 cup of the warm milk mixture into the egg bowl, whisking as you pour. Repeat this process until all of the milk mixture is combined with the eggs.
• Cut the bread into bite-sized cubes and add to the large mixing bowl. Use a wooden spoon to toss the bread cubes, coating them evenly in the egg mixture. Let rest for 30 minutes.
• Meanwhile, preheat your oven to 350 degrees Fahrenheit.
• Transfer the soaked bread cubes to a buttered 9 x 13 baking dish. Bake 45-50 minutes or until set.