Vanilla Bean Bread Pudding with a Caramel Rum Sauce
 
Prep time
Cook time
Total time
 
This indulgent dessert is a great way to use up old bread. This pudding uses moist croissants as a base, baked with sugar, milk, eggs and lots of vanilla flavouring. Topped with a delicious caramel rum sauce, this bread pudding is sure to disappear quickly!
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • Pudding:
  • 2 Tbsp vanilla bean paste (or 2 whole vanilla beans)
  • 1 cup granulated sugar
  • 2 cups milk
  • 3 eggs, beaten
  • 3 tsp vanilla extract
  • 5 cups torn/cubed croissants (about 5 croissants)
  • .
  • Sauce:
  • 2 Tbsp butter (1/4 stick)
  • ¾ cup packed brown sugar
  • 1 Tbsp dark rum
  • ½ cup heavy cream
Instructions
  1. Preheat oven to 350°. Liberally grease an 8-inch square baking dish; set aside.
  2. In a large mixing bowl, stir together vanilla paste and sugar until well mixed and fluffy. Add in milk, eggs and vanilla extract and beat until well blended.
  3. Stir in bread pieces, then pour mixture into baking dish. Bake for 40-50 minutes until a toothpick inserted in the centre comes out clean. Remove from oven and let cool 20 minutes before serving.
  4. While bread is cooling, make sauce. Melt the butter in a small saucepan over high heat. Add brown sugar and rum and cook, whisking until the sugar has melted and the mixture is smooth. Whisk in the cream and cook until slightly thickened. Serve warm over bread pudding.
Recipe by Port and Fin at https://portandfin.com/vanilla-bean-bread-pudding-with-a-caramel-rum-sauce/