Description
This classic Bread Pudding with Butter Rum Sauce is a comforting dessert featuring cubes of day-old bread soaked in a rich custard made with eggs, milk, cream, and spiced rum. Baked to perfection and served warm with a decadent butter rum sauce that perfectly complements the pudding’s soft, custardy interior and slightly crisp top. Ideal for a cozy gathering or holiday treat.
Ingredients
Bread Pudding
- 12–16 ounce (340–454g) loaf of sturdy day-old bread, cut in 1-inch cubes (around 10–12 cups)
- 7 large eggs
- 2 and 1/2 cups (600g/ml) whole milk
- 1 cup (240g/ml) heavy cream
- 1/4 cup (60g/ml) spiced rum (or regular dark/golden rum)
- 1 cup (200g) granulated sugar
- 1/4 cup (50g) packed light or dark brown sugar
- 2 teaspoons pure vanilla extract or vanilla bean paste
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup (150–180g) raisins, cinnamon chips, or chocolate chips (or a mix)
Butter Rum Sauce
- 1/2 cup (8 Tbsp; 113g) unsalted butter, cut into 8 Tbsp-size pieces
- 1 cup (200g) packed light or dark brown sugar
- 1/2 cup (120g/ml) heavy cream
- 2 Tablespoons spiced rum (or regular dark/golden rum)
- 1/4 teaspoon salt
Instructions
- Prepare the bread: Cut the bread into 1-inch cubes. Let the cubed bread sit out uncovered for a few hours or up to 24 hours to dry out, which helps it absorb the custard better.
- Assemble bread pudding: Grease a 9×13-inch baking pan with nonstick spray and spread the bread cubes evenly. Sprinkle raisins or cinnamon chips over the bread cubes.
- Mix custard: In a large bowl with a pour spout, whisk together eggs, milk, heavy cream, spiced rum, granulated sugar, brown sugar, vanilla extract, cinnamon, and salt until well combined.
- Soak bread: Pour the custard mixture evenly over the bread cubes. Cover the pan tightly and refrigerate for at least 4 hours or up to 24 hours to ensure the bread absorbs the custard thoroughly.
- Preheat oven and rest: Remove the pudding from the refrigerator and let it sit at room temperature for 10–15 minutes while you preheat the oven to 350°F (177°C).
- Bake bread pudding: Bake uncovered for 50–55 minutes or until the center is set and no longer liquidy. If the top browns too much, loosely cover with foil to prevent over-browning.
- Make butter rum sauce: In a medium saucepan over medium heat, melt the butter. Add brown sugar and whisk until dissolved. Slowly whisk in heavy cream and bring the mixture to a boil. Reduce heat to medium-low and simmer for 3 minutes. Remove from heat and whisk in rum and salt. Let sauce cool at least 10 minutes to thicken.
- Serve: Let bread pudding cool for 5–10 minutes. Serve warm with butter rum sauce poured over or on the side, optionally topped with ice cream.
- Store leftovers: Cover leftovers tightly and refrigerate for up to 3 days.
Notes
- If you don’t have time to dry the bread cubes for hours, briefly toast them in the oven at a low temperature to help them dry out.
- You can substitute raisins with chocolate chips or cinnamon chips for variety.
- For a boozier flavor, increase the rum slightly in both custard and sauce.
- This bread pudding can be made with gluten-free bread to accommodate gluten-free diets.
- Prep Time: 30 minutes (plus 4-24 hours soaking time)
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
