Cornbread Pudding with Caramel Rum Sauce is decadent, easy to make and so delicious!
I’ve never really cared for bread pudding. I think it’s because some of them have a real eggy (made up word alert) taste. I don’t like or eat eggs unless they are hidden so well that I can’t find or taste them.
When I came across a recipe for cornbread pudding with whiskey caramel in Southern Living, I was intrigued, to say the least. After reading the recipe a couple of times, I decided on the spur of the moment that I would recreate it my way.
First of all, I didn’t want to call my daughter and ask her to make another liquor store run since I don’t drink and I didn’t have any whiskey lying around waiting to be used in the caramel sauce.
Secondly, their caramel sauce looked way complicated and I have my own caramel sauce that takes mere minutes and is a no-fail recipe.
Thirdly, I did have some rum leftover from a rum cake I made for my son’s birthday last year. So I did a complete remix!
Cornbread Pudding With Caramel Rum Sauce
This is, by far, the best bread pudding I’ve ever eaten. It’s crunchy, tender, slightly sweet and then the rum-infused caramel kicks in and it’s just over the top good! I made it with my Aunt Jean’s cornbread sticks!
Cornbread cubes are placed into lightly greased ramekins. The custard is mixed together and poured evenly over the cornbread cubes. After the cornbread custard sits for 5 minutes, it’s baked and served with caramel rum sauce. This is one of my favorite desserts!
Easy Caramel Rum Sauce
For the caramel rum sauce, you will need:
- 1 cup packed brown sugar
- 1/2 cup half & half
- 4 Tablespoons butter
- Pinch salt
- 1 Tablespoon vanilla extract
- 2 Tablespoons Rum
To make the caramel sauce, combine the first four ingredients in a saucepan. Whisk for 5-7 minutes or until the sauce beings to thicken. Add vanilla and whisk another minute or two. Remove from the heat and stir in the rum. Let cool. Pour into a container and place in the refrigerator. It will continue to thicken as it cools.
I like to make the Caramel Rum Sauce the night before and let it sit in the fridge overnight.
Caramel Rum Sauce
You can find my homemade vanilla extract here! Have you ever had cornbread pudding? Believe me, you’ve got to try it!
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