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To make a tasty RumChata bread pudding, you need these main ingredients: - 6 cups of day-old brioche bread, cut into cubes - 4 large eggs - 2 cups whole milk - 1 cup RumChata - 1 cup granulated sugar - 1 teaspoon ground cinnamon - 1/2 teaspoon nutmeg - 1 teaspoon vanilla extract Each ingredient plays a vital role. The brioche gives a soft, rich texture. The eggs bind everything together. RumChata brings a creamy and sweet flavor, while milk adds moisture. Sugar balances the spices and adds sweetness. Cinnamon and nutmeg provide warmth and depth to the dish. Lastly, vanilla extract enhances the overall taste. For added flavor and texture, consider these optional ingredients: - 1/4 cup raisins - 1/4 cup chopped pecans or walnuts Raisins add a chewy sweetness. Nuts bring a nice crunch. You can mix and match based on your taste. Want a tropical twist? Try adding shredded coconut for a fun surprise! If you don’t have RumChata, you can make a simple substitute. Use 1 cup of milk mixed with 1 teaspoon vanilla and 1 teaspoon cinnamon. This blend mimics the flavors of RumChata well. If you want to swap the brioche, feel free to use challah or even French bread. Each option will still yield a delightful pudding. {{ingredient_image_1}} First, set your oven to 350°F (175°C). This is the perfect temperature for baking. Next, take a 9x13 inch baking dish and grease it well. Use butter or cooking spray to coat the dish. This step helps the bread pudding not to stick. In a large bowl, whisk together 4 large eggs and 1 cup of granulated sugar. Mix these until they are smooth. Then, add 2 cups of whole milk and 1 cup of RumChata. If you need a substitute for RumChata, mix 1 cup of milk with 1 teaspoon of vanilla and 1 teaspoon of cinnamon. Add 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of nutmeg. Stir this mixture until it is well combined. Now, take 6 cups of day-old brioche bread. Cut it into cubes and add it to the egg mixture. Stir gently to coat all the bread pieces. This is key for the best texture. If you like, you can fold in 1/4 cup of raisins and 1/4 cup of chopped pecans or walnuts. Let the mixture sit for about 10-15 minutes. This allows the bread to soak up the liquid. After the bread has soaked, pour the mixture into the greased baking dish. Spread it out evenly. Bake in the preheated oven for 40-45 minutes. Keep an eye on it. The top should be golden brown, and the center should be set. To check, insert a knife in the center. If it comes out clean, it is ready. Once baked, remove it from the oven and let it cool for about 10 minutes. Dust with confectioners' sugar before serving. Enjoy your delicious RumChata bread pudding! To make the best RumChata bread pudding, use day-old brioche bread. It soaks up the liquid well. Cut the bread into cubes, but don't make them too small. Keep them around one-inch. This size helps maintain a good texture. Whisk your eggs and sugar until they blend well. This step ensures a creamy and rich flavor. When you add the milk and RumChata, stir gently. You want everything to mix but not foam. Let the bread soak for about 10 to 15 minutes. This time helps it absorb all the tasty liquid. For an extra touch, use a sprinkle of nutmeg with your cinnamon. It adds a warm, cozy flavor. One common mistake is overbaking the pudding. Keep an eye on it; you want a light golden top. If the knife comes out clean, it’s done. Another mistake is not letting it cool before serving. Ten minutes of cooling lets the flavors settle. Also, don’t skip the dusting of confectioners' sugar. It gives a nice sweet touch. Serve your RumChata bread pudding warm for the best taste. A scoop of vanilla ice cream on top makes it extra special. If you want to elevate it further, drizzle with homemade caramel sauce. You can also add fresh berries for a burst of freshness. These fruits add color and a tangy flavor that pairs well with the pudding. Enjoy sharing this treat with family and friends! Pro Tips Use Day-Old Bread: Using day-old brioche will ensure that your bread pudding has the perfect texture, soaking up the custard without becoming too mushy. Let it Soak: Allowing the bread to soak for at least 10-15 minutes ensures that every piece is infused with flavor and moisture, resulting in a richer pudding. Experiment with Nuts: Feel free to switch up the nuts used in this recipe or omit them altogether. Almonds or hazelnuts can add a delightful twist. Serve Warm: This dish is best enjoyed warm. Consider serving it with a scoop of vanilla ice cream or a drizzle of caramel sauce for extra indulgence. {{image_2}} You can change the taste of RumChata bread pudding in fun ways. Try using other liqueurs like Kahlua or Bailey's for a new flavor. Each liqueur adds its own twist. For spices, think about adding ginger or allspice. They give warmth and depth to the dish. Mix and match to find your favorite combo. If you need gluten-free options, use gluten-free bread. There are many types on the market today. For dairy-free, swap whole milk for almond or oat milk. Use a dairy-free cream for the RumChata substitute. You can still enjoy this dessert without the gluten or dairy. Make RumChata bread pudding special for the holidays. Add dried cranberries or chopped apples for a festive touch. You can also sprinkle in some pumpkin spice for fall. During winter, try adding peppermint extract to the mix. Each season brings a chance to create new memories with this dessert. To keep your RumChata bread pudding fresh, store it in an airtight container. Let it cool completely before packing it up. Place a layer of plastic wrap on top to seal in moisture. You can keep it in the fridge for up to three days. This way, you can enjoy it later without losing its creamy goodness. When you're ready to enjoy your leftover bread pudding, reheating is key. Preheat your oven to 350°F (175°C). Place the bread pudding in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 15-20 minutes or until it's warm throughout. You can also microwave individual portions for about 30 seconds, but the oven keeps it fluffy. Yes, you can freeze RumChata bread pudding! Cut it into portions and wrap each piece in plastic wrap. Place them in a freezer-safe bag or container. It will stay fresh for up to three months. When you want to eat it, thaw it in the fridge overnight. Then, reheat as mentioned above for the best taste. Yes, you can make RumChata Bread Pudding ahead of time. Prepare the mixture and pour it into your baking dish. Cover it and store it in the fridge for up to 24 hours. When you're ready, bake it straight from the fridge. This method makes it easy for gatherings or busy days. Yes, you can make this recipe without alcohol. Simply mix 1 cup of milk with 1 teaspoon of vanilla and 1 teaspoon of cinnamon. This gives you a similar flavor without the RumChata. The result will still be creamy and delicious. The best bread for bread pudding is day-old brioche. Its soft texture absorbs liquid well, creating a rich pudding. You can also use challah or French bread. These options add flavor and help achieve a great texture. This article explored how to make RumChata bread pudding. We covered the key ingredients, step-by-step instructions, and useful tips. I shared flavor variations and how to store leftovers effectively. RumChata adds a rich taste, but feel free to customize it with different flavors or swap ingredients. Bread pudding can be a warm treat for any occasion. Now, you are ready to make a delightful dessert that everyone will enjoy. Get cooking, and savor each bite!

Creamy Cinnamon RumChata Bread Pudding

A delicious and indulgent bread pudding made with brioche bread, eggs, and RumChata, perfect for dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8
Calories 350 kcal

Ingredients
  

  • 6 cups day-old brioche bread, cut into cubes
  • 4 large eggs
  • 2 cups whole milk
  • 1 cup RumChata (or milk mixed with vanilla and cinnamon)
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 0.25 cup raisins (optional)
  • 0.25 cup chopped pecans or walnuts (optional)
  • to taste confectioners' sugar for dusting

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  • In a large mixing bowl, whisk together the eggs, granulated sugar, whole milk, RumChata (or milk substitute), vanilla extract, ground cinnamon, and nutmeg until well combined.
  • Add the cubed brioche bread to the egg mixture, stirring gently to ensure all pieces are coated. If using, fold in the raisins and chopped nuts.
  • Let the mixture sit for about 10-15 minutes, allowing the bread to soak up the liquid.
  • Pour the soaked bread mixture into the prepared baking dish, spreading it out evenly.
  • Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the center is set. A knife inserted in the center should come out clean.
  • Remove from the oven and let it cool for about 10 minutes before serving.
  • Dust with confectioners' sugar just before serving for a sweet finish.

Notes

Serve warm with a scoop of vanilla ice cream on top or drizzle with a homemade caramel sauce for an indulgent touch.
Keyword bread pudding, cinnamon, dessert, RumChata