'Ohana bread pudding with spiced rum caramel sauce
Recreate the epic 'Ohana bread pudding from Disney World's Polynesian Resort!
Prep Time25 mins
Cook Time1 hr 25 mins
Total Time1 hr 50 mins
- 8 cups French or Italian loaf bread
- 5 eggs
- 3 cups milk of choice
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 and 1/2 cups granulated sugar
Spiced rum caramel sauce
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup light corn syrup
- 1 stick unsalted butter
- 1 cup heavy cream
- 1/2 cup spiced rum
- 1 teaspoon vanilla extract
Make the bread pudding
Preheat your oven to 350 degrees F. Cut the bread into 1-inch pieces and spread it out on a baking sheet. Bake in your preheated oven for about 15 minutes until lightly toasted. Generously grease a 9"x13" baking pan and place the toasted bread cubes into the pan.
In a large bowl, whisk together the eggs, milk, salt, nutmeg and sugar. Pour this over the bread and make sure to get all of the pieces soaked with the egg mixture. If you have time to spare, cover and refrigerate this overnight so the bread has time to soak up all the egg mixture. If not, go on to the next step.
Turn the oven down to 325 degrees F. Bake, covered with aluminum foil, for about 60 minutes and then uncovered for another 10 minutes. Allow the pudding to cool slightly before serving.
Make the caramel sauce
In a medium sized, heavy bottomed and high sided pan, mix together the sugars, corn syrup and butter. Melt this over medium high heat and allow it to boil. Add half of the heavy cream (it will bubble vigorously) and continue to boil until the mixture starts to become golden brown. Add the spiced rum. I used a candy thermometer and let it get to 240 degrees F (soft ball stage). Then I added the remaining heavy cream and vanilla extract. If your caramel seizes and hardens, add more heavy cream or milk to thin it out.
Serve the bread pudding warm and top with caramel sauce and a scoop of your favorite vanilla ice cream.
Source: Slightly adapted from Disney Food Blog