Diva Tasting: Dessert…

Bread Pudding with Vanilla Rum Sauce


3 Large Eggs Eggs, Beaten

1 ½ Cups White Sugar

4 Tablespoons Light Brown Sugar

1 Teaspoon Ground Cinnamon

¼ Cup Butter, Melted

3 Cups Half n Half or Whole Milk

10 Slices Hearty Cinnamon Swirl Bread, Toasted And Cut Into Cubes

1 Cup Raisins (Optional)

1 Cup Light Brown Sugar


1 Tablespoon All-Purpose Flour

1 Pinch Ground Cinnamon

1 Egg

4 Tablespoons Butter, Melted

1 ¼ Cups Half n Half or Whole Milk

1 Pinch Salt

1 Tablespoon Vanilla Extract

1 Teaspoon Rum Extract


Step 1

Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.

Step 2

In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, cinnamon, 1/4 cup of butter, and 3 cups of the milk together, and gently stir in the bread cubes and raisins (optional). Lightly spoon the mixture into the prepared baking dish.

Step 3

Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.

Step 4

Variation: May use 1 French Baguette toasted and cubed instead of cinnamon loaf for less cinnamon taste.

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