RumChata® Bread Pudding
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
PRODUCTS
Instructions
- 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.
RumChata® is a registered trademark of Agave Loco LLC and is not affiliated with ACH Food Companies, Inc.
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