Bread Pudding with Rum Sauce
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.
Servings: 8 Servings
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 9x13 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.