Mulate’s Homemade Bread Pudding With Butter Rum Sauce: A Taste of New Orleans

The scent of warm spices, rum, and buttery goodness always transports me back to a small, bustling cafe in the French Quarter of New Orleans. It was there, tucked away from the vibrant street music, that I first tasted bread pudding that transcended the ordinary. Forget dry, cubed bread; this was a revelation of smooth, custard-like perfection, infused with the essence of the city itself. This recipe, inspired by Mulate’s version, captures that magic – a decadent dessert that’s surprisingly easy to create at home.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 10-12
• Yield: One 9×13 inch pan of bread pudding
• Dietary Type: Not specified (Contains dairy and eggs)

Ingredients

• 6 large eggs
• 2 cups whole milk
• 2 cups half-and-half
• 1 cup sugar
• 1 teaspoon vanilla extract
• 6 hamburger buns
• 1/2 cup raisins
• Butter or nonstick cooking spray, for the pan

Butter Rum Sauce

• 4 tablespoons (1/2 stick) unsalted butter
• 1/4 cup sugar
• 1/2 cup heavy cream
• 1/2 cup rum (dark spiced rum recommended, such as Captain Morgan)

Equipment Needed

• 9 x 13-inch baking pan
• Large mixing bowl
• Whisk
• 1-quart saucepan

Instructions

1. Preheat your oven to 350°F (175°C). Generously grease a 9 x 13-inch baking pan with butter or nonstick cooking spray and set aside. This will prevent the bread pudding from sticking and ensure easy removal after baking.
2. In a large mixing bowl, whisk the eggs until they are light and frothy. This step is essential for creating a smooth custard base.
3. Add the milk, half-and-half, sugar, and vanilla extract to the bowl with the eggs. Whisk everything together thoroughly until the sugar is completely dissolved and the mixture is well combined.
4. Break the hamburger buns into smaller pieces and place them evenly in the prepared baking pan.
5. Sprinkle the raisins evenly over the pieces of hamburger bun in the pan.
6. Pour the liquid mixture from the bowl over the hamburger buns and raisins in the pan. Gently press down on the bread pieces to ensure that all the bread is thoroughly soaked in the liquid. This step is crucial for achieving the desired smooth texture. Let it sit for about 10 minutes to ensure maximum absorption.
7. Bake in the middle rack of the preheated oven for 45 minutes, or until the bread pudding is set and the top is golden brown. To check for doneness, insert a knife into the center of the pudding. If the knife comes out clean, it is ready. If not, continue baking for a few more minutes.
8. Remove the bread pudding from the oven and let it cool for at least 15 minutes before serving.
9. If you prefer a firmer texture, chill the bread pudding in the refrigerator for about 2 hours, then reheat it gently before serving.
10. While the bread pudding is cooling, prepare the Butter Rum Sauce. Place the butter in a 1-quart saucepan and set over medium heat.
11. Once the butter has melted completely, add the sugar to the saucepan and whisk to combine. Cook for 3 minutes, stirring constantly, until the sugar has dissolved and the mixture is smooth.
12. Add the heavy cream and rum to the saucepan and cook for 5 minutes, or until the sauce has slightly thickened. Continue to stir frequently to prevent burning.
13. Serve the warm Butter Rum Sauce generously over the warm bread pudding.

Expert Tips & Tricks

• Bread Choice: While this recipe calls for hamburger buns, you can experiment with other types of bread, such as brioche or challah, for a slightly different flavor and texture. Just be sure to adjust the soaking time accordingly, as some breads absorb more liquid than others. Slightly stale bread works best.
• Spice It Up: For an extra layer of flavor, consider adding a pinch of ground cinnamon, nutmeg, or allspice to the egg mixture.
• Nutty Addition: Toasted pecans or walnuts make a delicious addition to the bread pudding. Sprinkle them over the bread before pouring on the liquid mixture.
• Prevent Burning: To prevent the top of the bread pudding from browning too quickly, you can tent it with aluminum foil during the last 15 minutes of baking.
• Rum Variation: Feel free to experiment with different types of rum in the butter rum sauce. A dark rum will provide a richer, more intense flavor, while a light rum will be more subtle. You can also use rum extract for a non-alcoholic version.

Serving & Storage Suggestions

Serve the Mulate’s Homemade Bread Pudding warm with a generous drizzle of the warm Butter Rum Sauce. A scoop of vanilla ice cream or a dollop of whipped cream also makes a delightful accompaniment.

Leftover bread pudding can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving. The Butter Rum Sauce can also be stored separately in the refrigerator for up to 3 days and reheated gently before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	308.6 kcal	N/A
Calories from Fat	101 g	33%
Total Fat	11.3 g	17%
Saturated Fat	5.6 g	27%
Cholesterol	149.7 mg	49%
Sodium	205.8 mg	8%
Total Carbohydrate	43.1 g	14%
Dietary Fiber	0.8 g	3%
Sugars	28.8 g	N/A
Protein	9.4 g	18%

Variations & Substitutions

• Dairy-Free: Substitute almond milk or coconut milk for the whole milk and half-and-half. Use a vegan butter substitute for the butter in the sauce.
• Gluten-Free: Use gluten-free hamburger buns.
• Boozy Boost: Add a tablespoon or two of rum to the bread pudding mixture for an extra kick of flavor.
• Fruit Forward: Add other dried fruits like cranberries or chopped dates along with or instead of the raisins.

FAQs (Frequently Asked Questions)

Q: Can I make this bread pudding ahead of time?
A: Yes, you can assemble the bread pudding a day in advance and store it covered in the refrigerator. Bake as directed when ready to serve.

Q: Can I use different types of rum for the sauce?
A: Absolutely! Dark rum provides a richer flavor, while light rum is more subtle. Experiment and find your favorite.

Q: How do I prevent the bread pudding from becoming soggy?
A: Be sure to thoroughly soak the bread in the liquid mixture, but don’t oversoak. Also, avoid overbaking, which can cause the bread pudding to become dry and then soggy as it cools.

Q: Can I freeze leftover bread pudding?
A: While you can freeze it, the texture may change slightly upon thawing. For best results, wrap individual slices tightly in plastic wrap and then foil before freezing. Thaw in the refrigerator overnight.

Q: What can I substitute for the half-and-half?
A: You can use equal parts whole milk and heavy cream, or simply use all whole milk for a slightly lighter version.

Final Thoughts

This Mulate’s inspired bread pudding is a delightful journey into the heart of New Orleans cuisine. The combination of simple ingredients, careful preparation, and that irresistible Butter Rum Sauce will transport you to the French Quarter with every bite. Don’t be afraid to experiment with variations to make it your own. I encourage you to try this recipe and share your creations with friends and family. It’s a guaranteed crowd-pleaser and a beautiful way to bring a little bit of New Orleans magic into your home. And be sure to let me know what you think – I love hearing your feedback! Perhaps pair it with a strong cup of chicory coffee for the full NOLA experience!