Bread Pudding

Bread Pudding


1 large French bread loaf (24”)

1 cup white sugar

1 cup brown sugar

¼ cup cinnamon

1/8 cup nutmeg

9 eggs, whisked

2 cans condensed milk

1 cup half and half

Your choice of fruit (ex: dried cranberries, etc.)

Spiced Rum Sauce:

1 cup brown sugar

1 stick butter

½ cup whipping cream

1 ½ -2 oz. Bayou Spiced Rum

2 lbs. powdered sugar


Tear bread into medium pieces and set aside. Mix whisked eggs, milks (condensed and half and half,) nutmeg, cinnamon, white sugar and brown sugar. Mix well; add fruit. Place bread in a Ziplock bag and pour mixture over bread. Squeeze to soak bread and refrigerate overnight. Next day, pour into a large baking pan and bake in a 375 degree oven until done, 45-60 minutes. Let cool and serve with Spiced Rum Sauce.

Stir butter and sugar over medium heat, about 2 minutes. Add cream and Rum and bring to a simmer. Simmer until sauce thickens and is reduced to 1 ½ cups, about 5 minutes.