Rum Puff Pudding

A decadent dessert that’s perfect for any occasion. Delizza Belgian Mini Cream Puffs are transformed into a rich bread pudding.

Recipe created by Delizza

For the Rum Puff Pudding

  • 55 Delizza Belgian Mini Cream Puffs
  • 4 eggs, beaten
  • 1 cup milk
  • 1 cup heavy cream
  • 3 tablespoons melted butter
  • ¼ cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 3 tablespoons dark rum
  • 1 teaspoon vanilla extract

For the Crème Anglaise

  • 1 cup heavy cream
  • 4 egg yolks
  • ⅓ cup sugar
  • 2 teaspoons vanilla extract

For the Rum Puff Pudding

  1. Preheat oven to 350 degrees Fahrenheit.

  2. In a large bowl, add milk, eggs, heavy cream, butter, brown sugar, cinnamon, rum and vanilla extract. Whisk to combine.

  3. Butter a 1.75-quart baking dish and fill it with Delizza Belgian Mini Cream Puffs. Pour mixture over mini cream puffs and let stand for 10 minutes.

  4. Bake for 40 to 45 minutes, or until custard is set and edges have browned. Meanwhile, prepare Crème Anglaise (see below). Serve pudding warm, drizzled with Crème Anglaise.

For the Crème Anglaise

  1. In a small sauce pot, heat cream until bubbles begin to form.

  2. While cream is heating, whisk together egg yolks and sugar until smooth in a heatproof bowl, then add vanilla extract and whisk to combine.

  3. Slowly pour ½ cup of hot cream into egg yolk mixture, whisking continuously.

  4. Gradually add egg yolk mixture back to cream mixture. Cook, stirring nonstop, until the mixture coats the back of the spoon.