Bread and butter pudding is such a classic when it comes to winter desserts. There are lost of variations to the recipe, but this one is a real winner! The brioche bread makes a real difference, since it’s so light and buttery already and just soaks up all that syrupy goodness. The spices and brown sugar add a rich earthy sweetness, while the rum brings a splash of something special! Serve with custard or vanilla ice cream.
- 3 cups of milk
- 3 tablespoons of butter
- 1 teaspoon of real Maple Syrup
- 1 teaspoon of ground cinnamon
- 3/4 cup packed brown sugar
- 4 tablespoons of spiced rum
- 1/2 cup of raisins
- 7 slices of French bread or Brioche bread cut 1/2 inch thick and then cut into 1 inch cubes
- 4 eggs, beaten
- Custard or vanilla ice cream, to serve
In a medium saucepan, add the milk, butter, maple syrup, cinnamon, brown sugar, rum, and raisins.
Bring to a simmer over medium heat and stir until all of the butter is melted and the sugar has disintegrated (approx. 5 minutes).
Remove from heat.
In a large bowl, add the broken pieces of bread.
Pour the milk mixture over the bread.
With a large spoon or ladle, press down on the bread to ensure it soaks up the milk.
Let stand for 30 minutes at room temperature.
Pre-heat the oven to 350 degrees F.
After 30 minutes, most of the milk mixture should be absorbed.
Slowly pour the beaten eggs over the bread and stir; care to not break all the bread.
Transfer the bread mixture to a greased 1.5 quart baking dish or greased ramekins.
Bake for approx. 50 minutes.
Let stand for a few moments before digging in.
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