“This bread pudding always gets rave reviews, and you'll get cravings for it! Don't bring it to parties, because you'll never get a bite! The rum just adds that je-ne-sais-quoi. Scotch also makes a nice substitute, but it's not quite the same.”

Ingredients Nutrition


  1. Cube bread and place, crust side down, into a casserole dish.
  2. Scald 1 1/2 cups milk and pour over bread.
  3. Let sit 15 mins (or up to 25 if bread is really crusty/hard).
  4. Preheat oven to 350 degrees F.
  5. Whisk eggs with spices and salt.
  6. Add sugar and whisk until dissolved.
  7. Add remaining ingredients.
  8. Scald remaining 1 1/2 cups milk.
  9. Add milk to egg mixture in 1/2 cup increments and whisk thoroughly after each addition.
  10. Pour mixture over bread.
  11. Bake for 45-50 minutes, or until top browns and a fork inserted near the center comes out clean.
  12. Meanwhile, mix together rum and brown sugar.
  13. Add just enough water to obtain a molasses-like consistency.
  14. About 7 minutes before the end of baking, spoon topping mixture on.
  15. Serve warm.
  16. Reheats well.

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