Here is another recipe you can make to celebrate rum month. It incorporates rum and chocolate into a very delicious treat. You can also use up any stale bread you have in the house instead of letting it go to waste. I had some hamburger buns leftover from the Fourth of July so I threw those in with the cubed French bread.
Chocolate Rum Bread Pudding
- 2 1/2 c. half and half
- 6 eggs
- 1 1/4 c. sugar
- 2 TBS. vanilla
- 1 to 2 loaves of stale French bread, cubed (you may use any cubed, stale bread measuring to 9 cups)
Whisk together half and half, eggs, sugar, and vanilla in a large bowl. Add bread cubes to egg mixture and stir. Refrigerate for at least 1 hour. Pull bread cubes out of the refrigerator after alloted time.
- 1 1/4 c. brown sugar
- 1 stick butter
- 1 1/2 tsp. cinnamon
- 1/4 tsp. salt
- 1 TBS. vanilla
- 1/3 c. rum
- 8 squares semi-sweet chocolate
In a medium sauce pan melt together brown sugar, butter, cinnamon, salt, vanilla, rum, and chocolate on medium to low heat. When the mixture is melted and smooth add it to the bread cube mixture and stir together. Place mixture in a 9x13 greased pan and bake at 350 degrees for 55 minutes.
Want more rum recipes? Check out Examiner's Rum Month Page.
Related articles:
Rum Cake Recipe - Raleigh Easy Meals Examiner
What To Do with Stale Bread - Raleigh Easy Meals Examiner
Butterfinger Brownie Pudding - Raleigh Easy Meals Examiner
Savory Bread Pudding - L.A. Cooking Examiner
Photo by Kendra Browning
Comments
I tried bread pudding for the first time in May and had another version of it later that month. It was interesting but not something I grew up with. How strong is the rum flavor in this? Does it overpower the chocolate?
Bread pudding is such a classic desert and your sounds very tasty and rich!! Great post, thanks, s
Thanks, S.! I hope you try it. :-)
Chocolate Priestess, if you cut the rum down to 1/4 c. you can hardly taste it. There's just a little of "what is that taste? Yum!"
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