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my sugar free bread pudding w/rum sauce

(2 ratings)
Recipe by
Rosette Rooney
New Orleans, LA

My hubby likes fruit in his bread pudding, so I tweaked my mom's recipe by adding some dried fruit. It's a nice touch. He also prefers a rum sauce to a whiskey sauce, so voila!

(2 ratings)
yield 8 serving(s)
prep time 25 Min
cook time 1 Hr
method Bake

Ingredients For my sugar free bread pudding w/rum sauce

  • 7-8 c
    day old bread, which has been cubed
  • 3 c
    whole milk
  • 1 c
    heavy cream
  • 3
  • 2 Tbsp
    pure vanilla extract (like madagascar)
  • 3 Tbsp
    butter, melted
  • 1 c
    dehydrated fruit (mix it up - 1/4 c. pineapple, 1/4 c. cranberries or cherries, 1/2 c. raisins, etc)
  • 2 c
  • 1/2 c
  • 1/2 c
    brown sugar
  • 1/2 stick
    butter (2 oz)
  • 1/2 c
    heavy cream
  • 1/2 c
    light corn syrup
  • 3 Tbsp
    light rum

How To Make my sugar free bread pudding w/rum sauce

  • 1
    Preheat oven to 350 degrees.
  • 2
    Put dehydrated fruit into a small sauce pan with 1 1/2 cup of water. Simmer 20 minutes, until rehydrated.
  • 3
    Place cubed bread into large mixing bowl. Add the sugar, the cardamon and the cinnamon. Stir to mix (or use your hands). Pour milk over the cubes and mix well with a spatula. Drain the fruit and pour the fruit over the cubes. In a 2 cup measuring cup, melt the butter. Pour it over the cubed bread. Then measure the cup of heavy cream in the same cup. Add the eggs to the cream and mix thoroughly.
  • 4
    Pour the egg/cream mixture over the cubes and mix thoroughly. Be sure to press down on the bread to help it absorb the milk mixture.
  • 5
    Transfer the entire mixture into a 9x13 baking pan (I used glass). Bake for about 45 minutes (mixture will puff up).
  • 6
    Let pudding cool down a bit, but do serve it while still warm. If you must refrigerate any leftovers, just reheat in the microwave.
  • 7
    To make the sauce, over low heat stir together the splenda, brown sugar, butter, heavy cream and corn syrup. When the butter has melted, turn off the heat and let cool a few minutes. Then, add the vanilla and rum. Makes about 1 1/2 cups of sauce.
  • 8
    Serve the bread pudding with the warm rum sauce and enjoy!

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