Bread Pudding with Rum Sauce
Indulge in the ultimate comfort dessert with this rich and decadent Bread Pudding with Rum Sauce. Perfectly golden and infused with warm notes of vanilla and cinnamon, this classic recipe transforms day-old bread—like French bread or buttery brioche—into a luscious custard base. The dish is elevated by an optional sprinkling of raisins, adding a touch of sweetness in every bite. What truly sets this dessert apart is the velvety rum sauce, crafted from dark rum, brown sugar, and heavy cream, creating a luxurious topping that’s impossible to resist. Ready in just over an hour, this crowd-pleasing treat is ideal for family gatherings, special occasions, or any time you’re craving a decadent slice of nostalgia. Pair it with a scoop of ice cream or enjoy it warm from the oven—either way, it’s an irresistible symphony of flavors!
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Recipe Information
Ingredients
- 6 cups Day-old bread (French bread or brioche, cubed)
- 3 cups Whole milk
- 1 cup Heavy cream
- 1 cup Granulated sugar
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 1 teaspoon Cinnamon
- 2 tablespoons Unsalted butter (melted)
- 0.5 cup Raisins (optional)
- 0.25 cup Unsalted butter (for rum sauce)
- 0.5 cup Brown sugar (for rum sauce)
- 0.25 cup Heavy cream (for rum sauce)
- 2 tablespoons Dark rum
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick spray.
Place the cubed bread into the prepared baking dish. If using raisins, sprinkle them evenly over the bread cubes.
In a large mixing bowl, whisk together the milk, heavy cream, sugar, eggs, vanilla extract, cinnamon, and melted butter until smooth.
Pour the custard mixture evenly over the bread cubes, pressing gently with a spatula to ensure all the bread is soaked. Let the mixture sit for 10 minutes to absorb.
Bake the bread pudding in the preheated oven for 40-45 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
While the bread pudding is baking, prepare the rum sauce: In a small saucepan over medium heat, melt the butter and stir in the brown sugar. Cook for 2-3 minutes until the sugar dissolves.
Stir in the heavy cream, salt, and dark rum. Bring the mixture to a gentle boil, then reduce the heat and simmer for 3-4 minutes, stirring constantly, until the sauce thickens slightly.
Once the bread pudding is baked, remove it from the oven and allow it to cool slightly. Serve warm with the rum sauce drizzled generously over the top.
Nutrition Facts
Calories |
5842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.2 g | 272% | |
| Saturated Fat | 111.1 g | 556% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 1351 mg | 450% | |
| Sodium | 5804 mg | 252% | |
| Total Carbohydrate | 856.2 g | 311% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 431.4 g | ||
| Protein | 128.3 g | 257% | |
| Vitamin D | 12.4 mcg | 62% | |
| Calcium | 1522 mg | 117% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 3102 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
