The best part about Thanksgiving dinner is the leftovers! And dessert is no exception. Here’s a sweet recipe to turn your wicked after-dinner dessert into a wicked after-Thanksgiving breakfast.
Wicked Jack’s Butter Rum Bread Pudding
4 cups Wicked Jack’s Butter Rum Cake cubed
3 cups milk
3 tablespoons butter
1 teaspoons vanilla extract
1 teaspoons ground cinnamon
3/4 cup packed brown sugar
4 eggs, beaten
Preheat oven to 350 degrees F.
In a large saucepan, add milk, butter, vanilla, cinnamon and brown sugar. Simmer and stir until sugar dissolves.
In a large bowl, add the cubed bread and pour in the hot milk mixture. Let sit for 30 minutes so the bread absorbs the milk.
Add the beaten eggs to the mixture and stir. Pour bread pudding into a buttered 1 1/2-quart baking dish and bake for 50 minutes.