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.
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 lage Eggs
- 1 tsp Vanilla Extract
- 1 tsp Cinnamon
- ¼ tsp Nutmeg
- 3 tbsp Raisins
- Butter to grease the pan
- Whipped Cream 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 your oven to 350°F. Lightly butter or spray a 9×13-inch baking dish (or something close in size) to keep the pudding from sticking.
- In a large bowl, whisk together the eggs, sugar, milk, cream, vanilla, cinnamon, and nutmeg until smooth and well blended.
- Add the bread cubes to your prepared dish. Pour the custard evenly over the top, pressing gently to make sure every piece gets coated. Let it sit for 10–15 minutes so the bread soaks it all in. Sprinkle in raisins now if you're using them.
- Bake for 25 to 30 minutes, or until the top is golden and the custard has set. Let it cool a bit while you make the sauce.
- Melt the butter in a saucepan over medium heat. Stir in the sugar and beaten egg, whisking constantly until the mixture thickens slightly—about 3 to 4 minutes.
- Take the pan off the heat and stir in the dark rum and vanilla. Pour the warm sauce over the bread pudding just before 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.