Holiday Bread Pudding
Updated Oct. 11, 2023
- Total Time
- 1 hour 45 minutes
- Prep Time
- 30 minutes
- Cook Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup dark rum
- ½cup finely chopped candied fruit
- ¾cup sugar
- 2tablespoons water
- 10slices good-quality stale white sandwich bread
- 1½cups milk
- ½cup heavy cream
- ¼cup pine nuts
- 3egg yolks
- 2egg whites
Nutritional analysis per serving (8 servings)
360 calories; 13 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 3 grams polyunsaturated fat; 51 grams carbohydrates; 2 grams dietary fiber; 35 grams sugars; 8 grams protein; 223 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Warm the rum in a small saucepan, add the candied fruit and set aside.
- Step 2
Place one-half cup of the sugar with the water in a heavy saucepan or skillet, preferably one with a nonstick lining. Place over medium-high heat, bring to a boil and allow to cook until it turns a rich amber color. Immediately pour this caramel into a four-cup metal loaf pan that does not have a nonstick lining and tilt the pan so the bottom and sides become coated with caramel. Keep tilting the pan as the caramel cools so the coating is even.
- Step 3
Preheat oven to 375 degrees.
- Step 4
Cube the bread and place it in a bowl. Scald the milk and cream and pour over the bread. Stir. Fold in the candied fruit and rum and the pine nuts. Add the remaining sugar. Lightly beat the egg yolks and stir them in.
- Step 5
Beat the egg whites until stiff. Fold into the bread pudding. Spoon the pudding into the caramel-lined pan. Place in the oven and bake for one hour.
- Step 6
Allow to cool to room temperature and refrigerate overnight.
- Step 7
Run a knife around the edges, unmold onto a platter and serve.
Private Notes
Comments
I used an entire Panettone bread (store bought) as suggested by another comment, skipped the caramel entirely (also suggested) and made a crème anglaise to pour over top. It was delicious
My small bubble and I really enjoyed this, as two of us don’t like pumpkin pie. I took my cue from the other reviewer and used a panettone, and substituted Jack Daniels for the rum. Meanwhile, I answered a brief text only to burn the caramel, so I just eliminated it. I didn’t have a bread pan that fit the requirement so I baked the pudding in a 9.25” cast iron skillet which was the perfect size and baked the pudding about 15 min. faster, never a bad thing on Thanksgiving!
For a shortcut, I used a store bought panettone, already with dry fruit, and made in individual ramekins, skipping the caramel base since panettone is already pretty sweet. I used the proportions given for milk, cream, eggs and rhum (which is basically eggnog): delicious, but quite boozy. I used half Captain Morgan spiced rhum and 1/2 Myers Dark. I usually don't mind tasting the alcohol in desserts but this was too pronounced for many of my guests. Next time I'll use French Negrita
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