New Orleans Style Bread Pudding with Rum Sauce
Indulge in the rich, soulful flavors of the South with this New Orleans Style Bread Pudding with Rum Sauce, a comforting classic dessert brimming with warm spices, buttery softness, and a boozy kick. Made with cubes of day-old French bread soaked in a creamy custard base of milk, eggs, vanilla, and cinnamon, this baked masterpiece achieves the perfect golden-brown crust while remaining irresistibly tender inside. Sweet, plump raisins add a delightful chew, complemented by the star of the show—a luxurious dark rum sauce that’s velvety smooth and lightly spiked, making every bite pure decadence. Ready in just over an hour and perfect for serving a crowd, this easy-to-make bread pudding is a showstopper for holiday gatherings or whenever you're craving a taste of Louisiana’s culinary magic.
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Recipe Information
Ingredients
- 8 cups day-old French bread
- 4 cups whole milk
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 4 tablespoons unsalted butter (melted)
- 1 cup raisins
- 2 tablespoons dark rum
- 4 tablespoons unsalted butter (for sauce)
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- 3 tablespoons dark rum (for sauce)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set it aside.
Cut the French bread into 1-inch cubes. Place the bread cubes in a large mixing bowl.
In a separate bowl, whisk together the milk, granulated sugar, eggs, vanilla, and ground cinnamon until smooth and well-combined.
Pour the milk mixture over the bread cubes, ensuring all the bread is soaked. Let it sit for 10 minutes to allow the bread to absorb the liquid.
Stir in the melted butter and raisins. Mix gently to evenly distribute the ingredients.
Transfer the bread mixture to the prepared baking dish, spreading it out evenly. Bake for 50-60 minutes, or until golden brown and set in the center.
While the pudding bakes, prepare the rum sauce. In a small saucepan, melt 4 tablespoons of butter over medium heat.
Add the powdered sugar and whisk until fully dissolved.
Stir in the heavy cream and 3 tablespoons of dark rum. Simmer for 2-3 minutes, stirring constantly, until the sauce thickens slightly.
Remove the bread pudding from the oven and let it cool for 10 minutes. Serve warm, drizzled generously with the rum sauce.
Nutrition Facts
Calories |
9008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.4 g | 280% | |
| Saturated Fat | 101.1 g | 506% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 1141 mg | 380% | |
| Sodium | 12754 mg | 555% | |
| Total Carbohydrate | 1479.0 g | 538% | |
| Dietary Fiber | 62.6 g | 224% | |
| Total Sugars | 497.8 g | ||
| Protein | 242.2 g | 484% | |
| Vitamin D | 15.7 mcg | 78% | |
| Calcium | 1864 mg | 143% | |
| Iron | 61.2 mg | 340% | |
| Potassium | 5286 mg | 112% | |
*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.
