I’m guessing some of you may have spent your life believing you were a bread pudding hater. I’m here to tell you that it doesn’t have to be that way. This Grand America bread pudding with rum sauce could possibly be the recipe that converts you over to the other side.
The Grand America is a beautiful hotel in downtown Salt Lake City. It’s gorgeous inside with amazing decor and the food is absolutely fabulous. My husband was lucky enough to enjoy this bread pudding before I ever did. When I was lucky enough to go their for their brunch, I completely understood why my husband raved about it.
There really are no words to adequately describe how fabulous this bread pudding is. It’s rich and moist. The outside stays firm while the inside is tender and so amazing.
It’s delicious on its own, but the rum sauce that you bathe this bread pudding in is utterly divine. You might find yourself wanting to drink this by the gallons and possibly even bathe yourself in it. This sauce is legendary, divine, mouthwatering, etc.
This stuff is evil . . . pure and downright evil. I don’t know if it’s a good or bad thing that the Grand America so willingly shared their recipe.
All you bread pudding-haters owe it to yourself to try this. You’ll never know what you’re missing if you don’t.
- Bread Pudding:
- 1 cup whole eggs , whisked (about 4 extra large)
- 1 cup granulated sugar
- 1 cinnamon stick
- 3 cups heavy cream
- 1 Tbsp. vanilla extract
- 12-16- oz croissants , brioche or other soft bread
- Rum Sauce:
- 1 cup granulated sugar
- 2/3 cup dark brown sugar (I used light)
- 2/3 cup apple juice
- 3/4 cup heavy cream
- 1-1/2 Tbsp. Meyers Rum or Rum extract
- 1 cup unsalted butter
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Pudding:
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In a medium bowl, whisk eggs very well and set aside. Heat cream with the sugar, cinnamon stick, and vanilla. Heat until hot, but not simmering. Remove from heat and whisk the eggs into the hot mixture.
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Pour mixture through fine mesh strainer. Discard solids from eggs that are trapped in strainer.
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Break the croissants into small pieces in a medium bowl. Pour hot custard over broken croissants in bowl, mixing until moistened. Allow bread to soak in custard for about 10 minutes.
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Pour moistened croissant mixture into a 9” x 13” baking dish, distributing evenly.
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Cover with foil.
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Place dish in a larger pan , then fill with about 1 inch of hot water.
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Place in oven and bake for 60 minutes at 400° - or until knife comes out clean.
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As pudding is baking, prepare sauce.
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Sauce:
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Place sugar, brown sugar, apple juice, heavy cream, and rum in a saucepan, stir to combine. Bring to a boil and boil for 5 minutes. With an immersion blender, blend in the butter. Keep the blender going in the sauce for 4 to 5 minutes. Allow sauce to cool slightly before serving it over the bread pudding.
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Store in refrigerator.
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As it cools, it will thicken and a skin will form.
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Stir occasionally to keep it smooth.
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Keep in refrigerator, covered, until ready to serve.
Recipe Source: Grand American Hotel
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