Bread Pudding with Rum Sauce

Bread Pudding with Rum Sauce is one of those timeless desserts that never disappoints — rich, warm, and full of flavor. It’s perfect for using up leftover bread and totally crave-worthy.

Bread Pudding with Rum Sauce

There’s something about warm bread pudding that just feels like home. It bakes up golden and soft, with a melt-in-your-mouth center and a hint of cozy spice in every bite. But the real magic happens when it’s served warm and topped with a buttery rum sauce. Rich and smooth, it soaks into the pudding and turns this simple dessert into pure comfort.

If you’re in the mood for more cozy, feel-good desserts, don’t miss my Yams with Marshmallows, Dulce de Leche Cheesecake, Maple Butter Cinnamon Rolls, and Apple Cobbler!

Why You’ll Love Bread Pudding with Rum Sauce

• Easy to Make: Simple ingredients and straightforward steps make this dessert super easy, even for beginner bakers.
• Perfect for Leftover Bread: A great way to use up day-old French bread, brioche, or whatever you have on hand.
• Comforting: With warm spices and a rich custard base, it’s the kind of dessert that feels like a hug.
• Customizable Rum Sauce: Buttery and sweet — it’s the finishing touch that makes this bread pudding unforgettable.

How To Make Perfect Bread Pudding with Rum Sauce

Preheat the Oven: Set your oven to 350°F and lightly grease a 9×13-inch baking dish with butter or non-stick spray. This helps everything bake evenly and makes cleanup a breeze.

Make the Custard: In a large bowl, mix together the eggs, sugar, milk, cream, vanilla, cinnamon, and nutmeg until smooth and well combined.

Soak the Bread: Add your bread cubes to the prepared baking dish. Pour the custard mixture over the top, making sure all the bread gets coated. Let it sit for about 10–15 minutes so the bread can soak up all that flavor.

Bake Until Golden: Place the dish in the oven and bake for 25–30 minutes, or until the top is golden and the center is just set. Let it cool slightly before serving.

Make the Rum Sauce: While the pudding cools, melt the butter in a small saucepan over medium heat. Stir in the sugar and a beaten egg, whisking constantly for 3–4 minutes until the sauce thickens. Take it off the heat and add in the rum and vanilla. Taste and adjust the rum to your preference.

Time to Serve: Spoon the warm sauce over each serving and enjoy!

Pro Tips

• Use Day-Old Bread: Slightly stale or crusty bread holds up better, soaking in the custard without turning soggy.
• Let It Soak In: Give the custard time to really soak into the bread — 15 minutes is good, but longer is even better if you’ve got the time.
• Serve the Sauce Warm: Rum sauce thickens as it cools, so it’s best poured warm over the pudding. If it firms up too much, just warm it gently on the stove.

Key Ingredients And Substitutions

Stale Bread: I like using day-old French bread or brioche — they soak up the custard without turning to mush.

Milk: Whole milk adds the richest flavor, but low-fat works too if that’s what you’ve got. You can use almond or oat milk as a plant-based option, though it will slightly change the taste.

Eggs: Large eggs help hold everything together. If I’m out, I’ve used an egg substitute, but it does make the texture a bit less creamy.

Sugar: I usually go with granulated sugar, but sometimes I swap in brown sugar for a deeper, caramel-like flavor.

Vanilla Extract: A splash of vanilla adds warmth. If I want a stronger flavor, I use vanilla bean paste instead.

Cinnamon & Nutmeg: These cozy spices give it that classic flavor. I adjust the amounts depending on who I’m making it for (or just how I’m feeling!).

Raisins: They add a little chew and natural sweetness. Dried cranberries or chopped dates work great too.

Butter: I butter the baking dish so nothing sticks, and I use it in the rum sauce for extra richness.

Rum: Dark rum gives the sauce its bold flavor, but bourbon works too. For a non-alcoholic version, just use a little rum extract or leave it out entirely.

Frequently Asked Questions

What’s the best bread to use?

Brioche, challah, or French bread work great, especially if they’re a little stale. They soak up the custard without falling apart.

Can I make bread pudding ahead of time?

Yes! You can prep everything the night before. Just cover and chill it in the fridge, then bake it fresh the next day. If it’s already baked, store it in the fridge and reheat when you’re ready to serve.

Can I make the rum sauce without alcohol?

Absolutely. Just use rum extract instead of dark rum, or go with vanilla extract for a kid-friendly version. It’ll still be rich and buttery!

Can I leave out the raisins?

Feel free to skip them or swap in dried cranberries, chopped dates, or even chocolate chips.

Why did my bread pudding turn out dry?

It might not have soaked long enough, or it may have baked too long. Let the bread sit in the custard for at least 15 minutes, and bake just until the center is set but still soft.

Can I freeze bread pudding with rum sauce?

Yes! Let it cool, wrap it tightly, and freeze for up to 3 months. Thaw in the fridge overnight, then reheat in the oven or microwave until warm.