Bread Pudding with Rum Sauce

If you’re craving something warm, comforting, and indulgent, few desserts compare to a classic bread pudding recipe with rum sauce. It’s rich, cozy, and filled with nostalgia, making it the kind of dessert you want to share with loved ones on a chilly evening. But here’s the best part: it’s surprisingly easy to make.

Whether you’re a seasoned baker or someone who usually sticks to boxed brownies, this recipe is approachable, fun, and guaranteed to impress. Let’s dive into everything you need to know about making the ultimate bread pudding with a decadent rum sauce that ties it all together.

What is bread pudding

Bread pudding is an old-fashioned dessert with roots going back to the 11th and 12th centuries. Originally, it was a clever way to use up stale bread, turning what could have been waste into something delicious. Today, it’s a beloved comfort dessert worldwide, often appearing on holiday menus or as a cozy treat for dinner parties.

At its core, bread pudding is made by soaking bread cubes in a custard mixture of milk, cream, eggs, and sugar, then baking until golden. The result is a dish that’s crispy on top but soft and custardy inside. Add a drizzle of rum sauce, and you’ve got a showstopper dessert.

Why rum sauce makes it extra special

The bread pudding itself is delicious, but the rum sauce takes it to another level. Rum adds warmth, depth, and a subtle kick that balances the sweetness of the custard and bread. If you’ve ever had a bread pudding without sauce, you’ll know it can sometimes feel a bit plain. The sauce fixes that by giving every bite a rich, silky finish.

Rum is also a fantastic flavor enhancer. Fun fact: Statista reports that the global rum market is projected to reach USD 21.5 billion by 2028, proving just how much people love this spirit not only in cocktails but also in desserts.

Pro Tip: If you’re serving kids or anyone avoiding alcohol, don’t worry. You can substitute rum with rum extract (alcohol-free) or even vanilla for a similar flavor without the alcohol content.

Ingredients you’ll need

To make the best bread pudding recipe with rum sauce, here’s what you’ll need:

For the bread pudding

• 1 loaf of day-old brioche, challah, or French bread (about 6–7 cups cubed)
• 4 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup granulated sugar
• 1 tsp cinnamon
• 1 tsp vanilla extract
• ½ tsp nutmeg
• ½ cup raisins or chopped pecans (optional, but highly recommended)

For the rum sauce

• ½ cup unsalted butter
• 1 cup brown sugar
• ½ cup heavy cream
• ¼ cup dark rum (or 1 tsp rum extract)
• Pinch of salt

Pro Tip: Brioche and challah are best because they’re soft yet sturdy, soaking up the custard without turning mushy. French bread is a good budget-friendly alternative.

Step-by-step instructions

Step 1: Prep the bread

Start by cubing your loaf of bread into roughly 1-inch pieces. Aim for uniform sizes so the bread bakes evenly and soaks up the custard properly. If your bread is fresh, spread the cubes on a baking sheet and let them sit out uncovered for at least 3–4 hours, or even overnight.

The goal here is to dry out the bread. Dry bread acts like a sponge, pulling in all the custard flavors instead of turning mushy. If you’re short on time, you can speed things up by placing the cubes in the oven at 250°F (120°C) for about 10–15 minutes until they feel slightly crisp but not toasted.

Pro Tip: Brioche or challah works beautifully because of their buttery flavor, but even simple French bread will give you that lovely custardy texture. Avoid soft sandwich bread, it’s too thin and tends to dissolve.

Step 2: Make the custard

In a large mixing bowl, crack in 4 eggs and whisk until smooth. Add 2 cups of milk and 1 cup of heavy cream, then whisk again until combined. Slowly incorporate 1 cup of granulated sugar, whisking so it dissolves evenly.

Now for the flavor magic: stir in cinnamon, nutmeg, and vanilla extract. These spices are the soul of bread pudding, giving it warmth and a dessert-like fragrance. The mixture should look slightly thick but still pourable, think of it as a cross between French toast batter and pastry cream.

Pro Tip: Taste-test a spoonful of the custard mixture (before adding the eggs if you want to be cautious) to see if it needs a little extra spice or sweetness. This is your chance to customize the flavor.

Step 3: Combine bread and custard

Grease a medium-sized baking dish with butter, making sure to coat the sides and corners. This prevents sticking and also adds richness to the pudding’s edges. Place the cubed bread into the dish, spreading it evenly.

Pour the custard slowly over the bread, making sure it seeps into every nook and cranny. Gently press down on the bread with the back of a spoon or spatula so all cubes absorb liquid. Don’t skip this step, otherwise, some pieces might dry out during baking.

Let the dish sit on the counter for 20–30 minutes. This resting time is crucial because it allows the bread to fully soak up the custard. You’ll notice the cubes plump up as they drink in all that creamy goodness. If you’re prepping ahead, you can cover the dish and refrigerate it for a few hours before baking.

Step 4: Bake

Preheat your oven to 350°F (175°C). Place the baking dish on the middle rack and bake for 45–50 minutes. The bread pudding should puff up slightly, turning golden brown on top. The edges will look firm and caramelized, while the center should remain soft and custardy.

To test doneness, insert a knife or skewer into the middle. It should come out mostly clean, with just a touch of custard clinging to it. That slight jiggle in the center is what keeps the pudding moist and luscious.

Pro Tip: If the top browns too quickly, cover the dish loosely with foil for the last 10–15 minutes. This prevents burning while still allowing the custard to cook through.

Step 5: Make the rum sauce

While the pudding bakes, it’s time to make the star of the show: the rum sauce.

In a medium saucepan, melt ½ cup of unsalted butter over medium heat. Once melted, add 1 cup of brown sugar and stir until it dissolves into the butter, creating a smooth, caramel-like base. Slowly pour in ½ cup of heavy cream while whisking and let the mixture bubble gently for 2–3 minutes. This step thickens the sauce and gives it a silky consistency.

Remove the pan from heat and stir in ¼ cup of dark rum (or 1 teaspoon of rum extract if you prefer alcohol-free). Finish with a pinch of salt to balance the sweetness. The result is a glossy, rich sauce with just the right amount of warmth and depth.

Pro Tip: If you want a thicker sauce, simmer for an extra 2–3 minutes. For a thinner drizzle, add a splash more cream.

Step 6: Serve

When the bread pudding comes out of the oven, let it rest for 5–10 minutes so it firms up slightly. Then, spoon generous portions into bowls or onto dessert plates.

Drizzle the warm rum sauce over each serving, letting it soak into the golden bread. For extra indulgence, add a scoop of vanilla ice cream or a swirl of whipped cream on top. If you’re serving guests, a light dusting of powdered sugar makes it look bakery-worthy.

Pro Tip: Bread pudding is always best when served warm, but if you have leftovers, reheat gently in the oven with a little extra sauce to bring it back to life.

Variations to try

One of the best things about bread pudding is how flexible it is. You can easily tweak it to match the season or your cravings.

• Holiday twist: Add dried cranberries and orange zest for a festive flavor.
• Chocolate lovers: Toss in chocolate chips before baking and drizzle with chocolate-rum sauce.
• Tropical vibe: Use coconut milk in the custard and add shredded coconut for a Caribbean-inspired dessert.
• Boozy upgrade: Swap dark rum for spiced rum or bourbon for a deeper, smokier flavor.

Pro Tip: Always serve bread pudding slightly warm. It brings out the custard’s creaminess and makes the sauce even more luscious.

Why this recipe works so well

Many bread pudding recipes can turn out too dry or too soggy. This one strikes the perfect balance thanks to the ratio of bread to custard. The secret? Using both milk and cream. Milk keeps it light, while cream makes it decadent.

Another reason this recipe shines is the sauce. According to surveys, 67% of people prefer desserts with a sauce or topping compared to those without. It adds moisture, contrast, and a sense of indulgence.

Pairing ideas for bread pudding with rum sauce

This dessert is delightful on its own, but here are some pairing ideas to make it extra special:

• Serve with hot coffee or espresso for a cozy night in.
• Pair with spiced chai for a warming combo.
• Add a scoop of vanilla ice cream or a dollop of whipped cream.
• Sprinkle powdered sugar for a café-style presentation.

If you’re entertaining, consider serving it in individual ramekins. It looks elegant and saves you from cutting messy portions.

Storage and reheating tips

Bread pudding is best enjoyed fresh, but you can absolutely store leftovers.

• In the fridge: Store in an airtight container for up to 4 days.
• In the freezer: Freeze for up to 2 months. Wrap tightly to prevent freezer burn.
• Reheating: Warm in the oven at 325°F (160°C) until heated through. Add extra sauce before serving.

Pro Tip: Avoid microwaving if you can, as it can make the bread rubbery. Oven reheating keeps it soft and delicious.

Common mistakes to avoid

• Using fresh bread: Fresh bread won’t absorb custard properly. Stick to day-old or slightly dried bread.
• Skipping the soak: Letting the bread sit in custard before baking ensures a creamy texture.
• Overbaking: Bread pudding should be moist inside, not dry. Check at the 40-minute mark.
• Forgetting the sauce: The sauce isn’t optional, it’s what makes this dessert shine.

FAQs

Final thoughts

A bread pudding recipe with rum sauce is the kind of dessert that makes people close their eyes after the first bite. It’s rich, comforting, and surprisingly simple to make. With the right bread, a creamy custard, and that dreamy rum sauce, you’ve got a dessert that feels like a hug in a bowl.

Whether you make it for a dinner party, holiday gathering, or just because you’re craving something sweet, this recipe will never disappoint. Try it once, and you’ll be hooked.

Bread Pudding with Rum Sauce

0

from

0

votes

Course: DessertsCuisine: American, EuropeanDifficulty: Easy

Servings

8

servings

Prep time

30

minutes

Cooking time

45

minutes

Calories

350

kcal

A cozy, classic bread pudding recipe made with rich custard-soaked brioche and drizzled with a warm, buttery rum sauce. Perfect for holidays, dinner parties, or a comforting sweet treat at home.

Ingredients

• For the bread pudding

• 1 loaf day-old brioche, challah, or French bread (about 6–7 cups, cubed)

• 4 large eggs

• 2 cups whole milk

• 1 cup heavy cream

• 1 cup granulated sugar

• 1 teaspoon cinnamon

• 1 teaspoon vanilla extract

• ½ teaspoon nutmeg

• ½ cup raisins or chopped pecans (optional)

• For the rum sauce

• ½ cup unsalted butter

• 1 cup brown sugar

• ½ cup heavy cream

• ¼ cup dark rum (or 1 teaspoon rum extract)

• Pinch of salt

Directions

• Prep the bread: Cut the bread into 1-inch cubes. Leave them out for several hours or overnight to dry, or toast lightly in a 250°F (120°C) oven for 10–15 minutes.
• Make the custard: In a large bowl, whisk together eggs, milk, cream, sugar, cinnamon, vanilla, and nutmeg until smooth.
• Combine bread and custard: Grease a baking dish with butter. Place the bread cubes inside and pour custard mixture over the top. Press gently so all cubes soak up liquid. Let sit for 20–30 minutes.
• Bake: Preheat oven to 350°F (175°C). Bake for 45–50 minutes until golden brown on top and just set in the middle. A knife inserted in the center should come out mostly clean with a bit of custard.
• Make the rum sauce: While pudding bakes, melt butter in a saucepan over medium heat. Stir in brown sugar until dissolved. Add cream and simmer for 2–3 minutes until thickened. Remove from heat, stir in rum and a pinch of salt.
• Serve: Spoon warm bread pudding into bowls. Drizzle with warm rum sauce and top with whipped cream or vanilla ice cream if desired.