Bread Pudding with Butter Rum Sauce Recipe
This classic Bread Pudding with Butter Rum Sauce is a comforting dessert featuring cubed day-old bread soaked in a rich custard infused with vanilla, cinnamon, and rum. Baked until golden and topped with a luscious buttery rum sauce, it’s perfect for cozy gatherings or special occasions.
- Prep Time: 20 minutes (plus 4+ hours chilling)
- Cook Time: 55 minutes
- Total Time: 5 hours 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Bread Pudding
- 12–16 ounce (340–454g) loaf of sturdy day-old bread, cut into 1-inch cubes (around 10–12 cups)
- 7 large eggs
- 2 ½ cups (600 ml) whole milk
- 1 cup (240 ml) heavy cream
- ¼ cup (60 ml) spiced rum (or regular dark/golden rum)
- 1 cup (200 g) granulated sugar
- ¼ cup (50 g) packed light or dark brown sugar
- 2 teaspoons pure vanilla extract or vanilla bean paste
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup (150–180 g) raisins, cinnamon chips, or chocolate chips (or a mix)
Butter Rum Sauce
- ½ cup (8 Tbsp; 113 g) unsalted butter, cut into pieces
- 1 cup (200 g) packed light or dark brown sugar
- ½ cup (120 ml) heavy cream
- 2 tablespoons spiced rum (or regular dark/golden rum)
- ¼ teaspoon salt
Instructions
- Prepare the Bread: Cut the bread into 1-inch cubes. Allow it to sit uncovered at room temperature for a few hours or up to 24 hours to dry out and absorb the custard better. Refer to notes if short on time.
- Grease Baking Dish: Lightly grease a 9×13-inch baking pan (or similar 3–4 quart dish) with nonstick spray to prevent sticking.
- Arrange Bread and Add Mix-ins: Spread the bread cubes evenly in the greased pan. Sprinkle raisins, cinnamon chips, or chocolate chips evenly over the bread.
- Mix Custard: In a large bowl, whisk together eggs, whole milk, heavy cream, rum, granulated sugar, brown sugar, vanilla extract, ground cinnamon, and salt until fully combined.
- Soak Bread: Pour the custard mixture evenly over the bread cubes in the pan. Cover tightly with plastic wrap or foil and refrigerate for at least 4 hours or up to 24 hours to allow the bread to soak fully.
- Preheat Oven & Rest Pudding: Remove the bread pudding from the refrigerator about 10–15 minutes before baking to let it come to room temperature. Preheat oven to 350°F (177°C).
- Bake: Bake the bread pudding uncovered for 50–55 minutes, or until the center is set and no longer liquid. If the top is browning too quickly, loosely cover with foil to prevent over-browning.
- Make Butter Rum Sauce: In a medium saucepan over medium heat, melt butter. Add brown sugar and whisk until combined. Slowly add the heavy cream while whisking continuously. Bring to a boil, then reduce heat to medium-low and simmer for 3 minutes. Remove from heat and whisk in rum and salt. Let sauce cool 10 minutes to thicken.
- Cool and Serve: Let bread pudding cool 5–10 minutes after baking as it will deflate slightly. Serve warm slices drizzled generously with butter rum sauce. Optionally serve with ice cream.
- Storage: Tightly cover leftover bread pudding and store in the refrigerator for up to 3 days.
Notes
- If short on time, cubed bread can be toasted at 350°F for 10-15 minutes to dry it out instead of waiting several hours.
- Use sturdy bread like French bread, brioche, or challah for best texture.
- Spiced rum adds depth but can be substituted with vanilla extract for a non-alcoholic version.
- Serve with vanilla ice cream or whipped cream for extra indulgence.
- Make sure custard is thoroughly absorbed to avoid a soggy or dry pudding.