APPLE RUM BREAD PUDDING WITH BUTTERSCOTCH RUM SAUCE 1 loaf french bread, cut into 1 inch cubes, about 5 1/3 cups 1 cup whole milk 1/3 cup brown sugar 1/3 cup granulated sugar 1 cup heavy cream 2 eggs 2 egg yolks 1 tsp vanilla extract 1 tsp + 1/2 tsp cinnamon 2 tbsp rum 2 large apples, peeled and cored, cut into thin slices or cubes (whichever you prefer)
This is really an old-fashioned bread and butter pudding with a fragrant flourish. You can get ready-sliced long brioche loaves, which makes life simpler, but if you need to get out a bread knife yourself, just try to slice thinly.
Laurent Torondel, the chef of BLT Steak and BLT Fish, developed this recipe for tropical bread pudding It's rich and luxurious, but quite easy to assemble Thin challah slices are layered on top of one another then drenched with a boozy mix of eggs, sugar, cream and coconut milk
NYT Cooking: This recipe is proof-positive that leftover bread can easily be converted to dessert without much work. <br/><br/>There’s room for customization here: consider adding fresh or dried fruit or a combination of spices like cinnamon, nutmeg, allspice and cardamom.