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Tools for stale bread pudding with butter rum sauce
These are the tools the Stale bread pudding with butter rum sauce recipe itself calls for, and what each one does in it. We don't own, use or test these products ourselves, so nothing here is a personal recommendation.
9 × 13-inch baking pan
What the recipe uses it for: Holds the bread cubes and custard for the soak and the bake (step 2).
What to look for: 9 × 13 inches (23 × 33 cm), or any 3–4-quart baking dish.
Whisk
What the recipe uses it for: Whisks the custard, then the sauce (steps 3 and 6).
What to look for: A medium balloon whisk.
Medium saucepan
What the recipe uses it for: Melts the butter and brown sugar for the butter rum sauce (step 6).
What to look for: About 2 quarts, heavy bottom.
Aluminum foil
What the recipe uses it for: Covers the pan for the soak and tents the top if it browns too fast (steps 4–5).
What to look for: Wide enough to cover a 9 × 13 pan.