RumChata® Bread Pudding
Preheat oven to 350°F. Spray an 8 x 8-inch baking dish with cooking spray. Cut the bread into 3/4-inch cubes and set aside.
Ingredients
- 8 slices cinnamon swirl bread (about 6 cups when cubed)
- 3/4 cup milk
- 1/4 cup heavy cream
- 1/4 cup RumChata® Caribbean Rum with Cream
- 1/3 cup Crown® Golden or Lily White® Corn Syrup
- 2 eggs, beaten
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
RumChata® Sauce:
- 1/4 cup sugar
- 2 teaspoons Fleischmann's® Corn Starch
- 1/4 cup heavy cream
- 1/4 cup Crown® Golden or Lily White® Corn Syrup
- 1 tablespoon butter
- 1/4 cup RumChata® Caribbean Rum with Cream
- Whipped cream, optional
Method
Preheat oven to 350°F. Spray an 8 x 8-inch baking dish with cooking spray.
Cut the bread into 3/4-inch cubes and set aside.
Whisk together milk, cream, rum cream, corn syrup, eggs, sugar and cinnamon until well mixed. Stir in bread cubes and pour into prepared pan.
Bake for 45 minutes or until browned and set.
While the bread pudding is baking, prepare the sauce. Combine the sugar and corn starch in a small saucepan. Add the cream, corn syrup and butter. Bring to a boil, stirring frequently, and boil for 1 minute. Remove from the heat and slowly stir in the rum cream.
Serve the bread pudding with sauce and whipped cream, if desired.
