Bread Pudding with Drunken Prunes
Indulge in the ultimate comfort dessert with this luxurious Bread Pudding with Drunken Prunes. This decadent recipe marries the pillowy softness of custard-soaked brioche or challah with the bold, boozy elegance of rum-infused prunes. Flavored with warm notes of vanilla and cinnamon, this baked delight boasts a golden, caramelized top and a rich, velvety interior. Infused with the fragrance of dark rum, the soaked prunes add a luscious burst of flavor to every bite. Whether dusted with powdered sugar or drizzled with extra rum for an added kick, this bread pudding is a show-stopping dessert perfect for celebrations or cozy evenings at home. Serve it warm alongside whipped cream or a scoop of vanilla ice cream for a truly unforgettable treat!
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Recipe Information
Ingredients
- 250 grams stale bread (brioche or challah preferred)
- 400 milliliters whole milk
- 100 milliliters heavy cream
- 3 large eggs
- 100 grams granulated sugar
- 1 teaspoon vanilla extract
- 0.5 teaspoon ground cinnamon
- 150 grams prunes
- 50 milliliters dark rum
- 1 tablespoon unsalted butter (for greasing the dish)
- 1 tablespoon powdered sugar (optional for garnish)
Instructions
Begin by soaking the prunes in dark rum for at least 1 hour, or ideally overnight, to allow them to absorb the flavor.
Preheat your oven to 180°C (350°F) and grease a medium-sized baking dish with unsalted butter.
Cut the stale bread into 1-inch cubes and spread them evenly in the prepared baking dish.
In a mixing bowl, whisk together the whole milk, heavy cream, eggs, granulated sugar, vanilla extract, and ground cinnamon until fully combined.
Pour the custard mixture evenly over the bread cubes, ensuring all pieces are well-soaked. Allow the mixture to sit for 10 minutes to soak into the bread fully.
Drain the soaked prunes (reserving any remaining rum for later) and scatter them evenly over the bread and custard mixture, slightly pressing them into the dish.
Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and the custard is set but still slightly jiggly in the center.
Remove the bread pudding from the oven and let it cool for at least 10 minutes before serving.
If desired, lightly dust the top with powdered sugar for garnish. Optionally, drizzle any reserved rum over the pudding for an extra kick.
Serve warm on its own or with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
2196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.2 g | 117% | |
| Saturated Fat | 49.1 g | 246% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 833 mg | 278% | |
| Sodium | 1654 mg | 72% | |
| Total Carbohydrate | 254.3 g | 92% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 153.4 g | ||
| Protein | 57.5 g | 115% | |
| Vitamin D | 7.8 mcg | 39% | |
| Calcium | 733 mg | 56% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1093 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
