Bread Pudding

Ingredients

1 loaf French bread (or, like, brioche, if you’re fancy)

1 qt. heavy whipping cream

2 12-oz. bags white-chocolate chips

1 Tbsp. vanilla

1 cup sugar

2 whole eggs

Cinnamon (to taste)

1 14-oz. can condensed milk

2–4 Tbsp. rum

Directions

1. Position rack toward the bottom of the oven and preheat to 350 degrees.
2. Break bread into small pieces and place into a 9x13-inch pan.
3. Put heavy whipping cream and white-chocolate chips into a large, microwave-safe bowl, and microwave in 45-second increments, stirring in between, until the chocolate is melted completely.
4. In a separate bowl, whisk together vanilla, sugar, and eggs.
5. Pour egg mixture into cream mixture and stir to combine, then pour over torn bread pieces. (This is when you’ll sprinkle cinnamon on the dish, if you’re here for that.)
6. Place pan on a baking sheet, to catch spills, and bake for 40 minutes, until golden brown.
7. Serve with rum sauce.
Rum Sauce
1. In a small saucepan, on low heat, warm condensed milk for two or three minutes, stirring constantly. Don’t let it bubble.
2. Stir in rum.
3. Keep mixture warm, stirring constantly, until ready to serve.

Never Lose Track of Your Favorite Recipes.