This Bread Pudding with Rum Sauce is the ultimate comfort dessert — rich, warm, and packed with flavor. Perfect for using up day-old bread, it’s a cozy treat that feels like a hug in every bite.
Bread Pudding with Rum Sauce
Our recipe turns simple ingredients like bread, whole milk, heavy cream, and eggs — into a rich, velvety custard, perfectly spiced with cinnamon and vanilla. The bread soaks up the creamy mixture, baking into a soft, custardy center with a golden, slightly crisp top.
The real star of the dish is a decadent dark rum sauce made with butter, sugar, and a splash of rum, drizzled warm over the pudding for a bold, buttery finish.
For more of our favorite comfort desserts, check out: Dulce de Leche Cheesecake Bars, Apple Cobbler, Maple Pumpkin Bread Pudding, and Lemon Blueberry Pastry Braid.
Why You Will Love This Recipe
- Perfect Balance of Flavors: A cozy mix of cinnamon, nutmeg, and vanilla creates a warm, spiced dessert that’s rich, comforting, and utterly irresistible.
- Customizable Toppings: Make it your own! Top it with vanilla ice cream, whipped cream, or fresh banana slices.
- Simple to Make: With just 15 minutes of prep and a handful of basic steps, this dessert feels fancy without the hassle — perfect for any occasion.
- Customizable Rum Sauce: You can tailor the rum sauce to your taste.
- Crowd-Pleaser: Whether it’s a holiday gathering or a cozy night in, this bread pudding is a guaranteed hit that’ll have everyone asking for seconds.
How To Make Perfect Bread Pudding With Rum Sauce
Preheat the Oven: Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish with butter or non-stick spray to ensure easy serving and a perfectly golden crust.
Prepare the Custard: In a large bowl, whisk together eggs, sugar, whole milk, heavy cream, vanilla, cinnamon, and nutmeg.
Soak the Bread: Place the bread cubes in the greased baking dish. Pour the custard over the bread, making sure every piece is coated. Let it sit for 10–15 minutes so the bread absorbs all that delicious flavor.
Bake to Perfection: Bake the pudding for 25–30 minutes, until the top is golden brown and the custard is set. Let it cool slightly while you whip up the rum sauce.
Make the Rum Sauce: In a saucepan, melt butter over medium heat. Add sugar and a beaten egg, whisking constantly until the mixture thickens (about 3–4 minutes). Remove from heat and stir in dark rum and vanilla. Adjust the rum to taste.
Serve and Enjoy: Drizzle the warm rum sauce over the bread pudding and dig in!
Pro Tips
- Use Stale or Crusty Bread: Slightly stale or crusty bread (like French bread or brioche) works best — it soaks up the custard without turning mushy, giving you the perfect texture.
- Let It Soak: Give the bread at least 15 minutes to soak up the custard. For even more flavor, let it sit longer if you have the time.
- Adjust the Rum to Taste: Start with ¼ cup of rum in the sauce, then taste and add more if you want a stronger kick.
- Serve the Sauce Warm: The rum sauce thickens as it cools, so drizzle it over the warm bread pudding right before serving. If it gets too thick, gently reheat it on the stove.
Key Ingredients And Substitutions
Stale Bread: Day-old French bread or brioche works best. If you don’t have stale bread, lightly toast fresh bread for a similar effect.
Whole Milk: Adds creaminess to the custard. For a richer flavor, try evaporated milk or coconut milk.
Heavy Cream: Makes the pudding extra delicious. Sweetened condensed milk can be used, but reduce the sugar to balance the sweetness.
Granulated Sugar: Sweetens both the pudding and the sauce. Swap in dark brown sugar for a deeper, caramel-like flavor.
Large Eggs: Five eggs create a rich, custardy base. Use fewer eggs if you prefer a lighter texture.
Cinnamon & Nutmeg: These spices add cozy warmth. Feel free to add a pinch of allspice for extra depth.
Raisins: Add a sweet, chewy texture. Swap in dried cranberries or other dried fruits if you prefer.
Dark Rum: Gives the sauce a warm, bold flavor. For a non-alcoholic version, use rum extract and adjust to taste.
Whipped Cream (Optional): A dollop on top adds a creamy, indulgent finish.
Frequently Asked Questions
Can I make bread pudding ahead of time?
Yes! You can assemble the pudding and refrigerate it overnight before baking. If already baked, store it in the fridge and reheat before serving.
Can I make the rum sauce without alcohol?
Absolutely! Swap the rum for rum extract or vanilla extract for a family-friendly version.
Why is my bread pudding dry?
This can happen if the bread didn’t soak long enough or if it was overbaked. Be sure to let the bread absorb the custard and bake just until set.
Can I freeze bread pudding?
Yes! Wrap it tightly and freeze for up to 3 months. Thaw in the fridge overnight and reheat before serving.
Bread Pudding with Rum Sauce
Ingredients
Bread Pudding
- 12 oz Day Old French Bread or Brioche cubed
- 1½ cups Whole Milk
- 1 cup Heavy Cream
- 1 cup Granulated Sugar
- 5 large Eggs
- 1 tsp Vanilla Extract
- 1 tsp Cinnamon
- ¼ tsp Nutmeg
- 3 tbsp Raisins
- Butter to grease the pan
- Whipped Cream (Optional) to serve
Rum Sauce
- ½ cup Unsalted Butter
- 1 cup Sugar
- 1 Egg beaten
- ¼ cup Dark Rum adjust to your preference
- 1 tsp Vanilla Extract
Instructions
- Preheat the oven to 350°F. Grease a baking dish (about 9×13 inches or a similar size) with butter or non-stick spray.
- In a large mixing bowl, whisk the eggs, sugar, milk, heavy cream, vanilla extract, cinnamon, and nutmeg until well combined.
- Place the cubed bread into the greased baking dish. Pour the custard mixture over the bread cubes, making sure to cover all pieces. Let it sit for 10–15 minutes so the bread can absorb the custard. Add raisins if using.
- Bake for 25-30 minutes until the top is golden brown and the custard is set. Let it cool slightly while you prepare the rum sauce.
- In a medium saucepan over medium heat, melt the butter.
- Add the sugar and beaten egg, whisking constantly until the sugar is dissolved and the mixture thickens slightly. This will take about 3–4 minutes.
- Remove the saucepan from the heat and stir in the dark rum and vanilla extract. Drizzle the warm rum sauce over the bread pudding when serving.
Notes
- Slightly stale or crusty bread works best for bread pudding as it absorbs the custard without becoming too mushy.
- Giving the bread time to soak up the custard ensures every piece is flavorful. You can even let it sit longer than 15 minutes if you have time.
- Start with ¼ cup of rum, then taste and add more if you’d like a stronger flavor. For a non-alcoholic version, use rum extract or skip the rum entirely.
- Rum sauce thickens as it cools, so for the best texture, drizzle it over the warm bread pudding right before serving. If it cools too much, reheat gently on the stove.
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