Cast-Iron Bread Pudding with Spiced Rum Glaze

As a non-bread pudding eater myself, I urge you to try this recipe! You won’t regret it. In honor of the cool weather and my Dad’s birthday over the Labor Day weekend, I give you this hearty and sweet brunch dish. A few secrets I’ll share with you:

1. The cast-iron skillet I used belonged to my great-great grandmother and has been loved beyond belief. However, I think you can achieve similar results with your cast iron skillet. Be sure to season your skillet properly and you’ll be good to go.
2. Butter is the secret to happiness always. Have two sticks ready to go for this recipe, plus extra to butter your cast iron skillet with.
3. The spices involved are straight up AUTUMN FEELS. Think cloves, nutmeg, and cinnamon.

Bread Pudding

• 1 package King’s Hawaiian Original Sweet Rolls (12 oz)
• 2 cups whole milk
• 1/2 cup butter
• 2/3 cup sugar
• 2 eggs, beaten
• 1 tablespoon vanilla
• 1/2 teaspoon Pumpkin Pie spice

Preheat oven to 350°F.

In a small saucepan, mix whole milk and butter. Stir over medium heat just until you see the butter is melted.

Cut bread into cubes, about 1″ or so. Throw into a large bowl and pour the milk/butter mixture over them. Let sit for a few minutes.

Butter cast-iron skillet.

Add remaining ingredients to the bowl. Pour into the buttered skillet and bake for 35-40 minutes.

Spiced Rum Glaze

• 1 cup white sugar
• 1/2 cup butter (1 stick)
• 2 tablespoons maple syrup
• 1/2 cup whole milk
• 2 tablespoons spiced rum (we like Goslings Black Seal)
• 1 teaspoon Pumpkin Pie spice

In a small saucepan, melt butter, white sugar, and maple syrup over low-medium heat.

Stir for about 3 minutes.

Slowly incorporate whole milk, spiced rum, and pumpkin pie spice.

Sauce will start to thicken a little bit. Continue stirring for a few minutes so the sugar doesn’t burn.

Pour over bread pudding in the cast iron skillet, or serve the bread pudding and let your friends pour the glaze on themselves. Enjoy!