Rumchata Bread Pudding

13 ingredients
5 steps

Ingredients

  • 1 pound Loaf Of Challa Bread (or Other Egg Bread Like Brioche), Cut Into 1 Inch Cubes
  • 1 cup Raisins
  • 5 Large Eggs
  • 2-1/2 cups Half-and-Half, Divided
  • 1 cup RumChata, Divided
  • 1-1/2 cup Packed Brown Sugar, Divided
  • 1/2 cups Granulated Sugar
  • 1 Tablespoon Vanilla Extract
  • 2 teaspoons Ground Cinnamon
  • 1/4 teaspoons Salt
  • 4 Tablespoons Unsalted Butter, Melted And Slightly Cooled
  • 1 Tablespoon Cornstarch
  • 3 Tablespoons Unsalted Butter

Directions

  1. 1
    1. Spray a 13x9 inch baking dish with cooking spray. Place the bread and the raisins in a large bowl and toss them together lightly with your fingers. Pour this mixture into the prepared baking dish and spread out evenly.
  2. 2
    2. In a large bowl, whisk the eggs until lightly beaten. Add 2 cups pf the half-and-half, half of the RumChata, 1 cup brown sugar, the granulated sugar, vanilla, cinnamon, salt, and melted butter. Whisk until well combined. Pour the custard over the bread. Let it rest for 20-30 minutes while occasionally pressing the bread down into the custard with the back of a wooden spoon. Preheat oven to 350 F.
  3. 3
    3. After the bread has finished soaking and oven is preheated, put dish into the oven. Bake for 1 hour.
  4. 4
    4. In the meantime, make the RumChata sauce. In a small bowl, whisk remaining 1/2 cup half-and-half with the cornstarch until dissolved. In a small sauce pot, heat 1/2 cup brown sugar with the second amount of butter over medium heat, stirring occasionally. Once butter is melted and sugar is dissolved, stir in the half-and-half mixture. Cook until the sauce thickens, about 4 minutes. Remove the sauce from the heat and stir in the remaining half of the RumChata.
  5. 5
    5. Spoon the warm sauce over individual pieces of warm bread pudding.

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