Dead Parrot Rum Bread Pudding
Satisfy your sweet tooth with this bread pudding recipe! The flavors from Rock Creek Distilling’s Dead Parrot Rum make it the perfect sweet treat served as an after dinner dessert. Pair it with their White Russian cocktail for the ultimate taste of fall!
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Ingredients
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- Pudding Recipe
- 2 Hansen’s Eggs
- 2 tablespoons Hiland Butter, melted
- 2 tablespoons Dead Parrot Vanilla Bean Rum
- 2 1/2 cups Hiland Milk
- 2 cups sugar
- 2 cups bread, torn into 1/2-inch pieces
- 1/3 cup Miller Pecan Co. Pecans
- Sauce Recipe
- 1/2 cup sugar
- 1 stick Hiland Butter
- 1/2 cup Braum’s Heavy Cream
- 1/4 cup Dead Parrot Vanilla Bean Rum
- Preheat oven to 325 degrees.
- Beat eggs, add butter and Dead Parrot Vanilla Bean Rum. Gradually add sugar and mix until dissolved.
- Place bread in bottom of a 9” round baking pan.
- Pour liquid over bread.
- Sprinkle with pecans.
- Bake for 50 – 60 minutes, until a knife inserted in the bread pudding comes out clean.
- ****Sauce Directions – Combine all ingredients over medium- high heat in a sauce pan. Slowly heat the mixture until it thickens enough to cover the back of a spoon.
- Pour sauce over bread pudding.