Rum and Cola Bread Pudding

Adding rum flavoring and cola make classic bread pudding amazing! Then the chocolate sauce and crumble take it to an all new level.

Prep: 20 min | Bake: 60 min | Yield: 8 servings

Ingredients

Pudding

• 6 Rhodes Artisan French Rolls, thawed to room temperature
• 2 cups Half-and-Half
• 1 tablespoon rum extract
• 2 eggs
• 1/2 cup brown sugar
• 1 cup Cola soft drink

Crumble Topping

• 2 tablespoons butter, melted
• 1/2 cup Graham cracker crumbs
• 1/3 cup toffee bits
• 1/3 cup slivered almonds

Chocolate Cola Sauce

• 1/4 cup unsalted butter
• 2 tablespoons unsweetened cocoa
• 1/2 cup cola soft drink
• 1/2 cup powdered sugar
• 1/2 teaspoon rum extract

Instructions

1. Heat oven to 350 degrees F. Spray a 9 inch square pan.
2. Cut each roll into 12 pieces. Place bread cubes into the prepared pan.
3. In a large mixing bowl, combine Half-and-Half, eggs, brown sugar, cola and rum extract. Pour over bread cubes, letting it gently soak into the bread.
4. Cover with plastic wrap and let rest for at least 30 minutes or place it in the fridge overnight.
5. Before baking, combine the crumble topping ingredients and distribute the topping over the bread pudding.
6. Bake for 50 to 60 minutes, or until a knife inserted in pudding comes out clean.
7. While baking, place all the Chocolate Cola Sauce ingredients in a sauce pot on the stove, combine at a low heat until simmering. Remove from heat and serve on top a bread pudding piece.

Attribution

Recipe and photo used with permission from: Rhodes Bake-N-Serv