Bread Pudding with Rum Sauce

A close-up image of homemade bread pudding being generously drizzled with rich, creamy rum sauce. The pudding has a perfect golden-brown crust with softly toasted edges and a fluffy, moist interior. The thick, velvety sauce cascades down the pudding, pooling gently on the vintage porcelain plate that features delicate brown floral patterns.

Classic Bread Pudding with Rum Sauce featuring a rich, custard-soaked bread base served warm with a decadent homemade rum sauce. A comforting and indulgent dessert perfect for any occasion.

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Course: Dessert

Cuisine: American

Keyword: Best rum sauce for bread pudding, Bread Pudding with Rum Sauce, Easy bread pudding with rum sauce, Easy rum sauce, Old fashioned bread pudding with rum sauce, Rum sauce recipe, White chocolate bread pudding with rum sauce

Prep Time: 15

Cook Time: 1

Resting Time: 30

Total Time: 1 45

Servings:

Calories: 520kcal

Cost: $10

Equipment

9x13 inch baking dish (Buttered)
Large mixing bowl (For custard mixture)
Medium saucepan (For rum sauce)
Whisk (For blending custard and sauce)
Cutting board & knife (For cubing bread)
Rubber spatula (To press and mix bread)
Measuring cups & spoons (Standard set)

Ingredients

For Bread Pudding:

6 cups Bread cubes - Day-old French bread, brioche, or challah
3 Eggs - Large
2 cups Whole milk - Or almond milk for dairy-free
1 cup Heavy cream - Or full-fat coconut milk
¾ cup Granulated sugar - Or monk fruit sweetener
¼ cup Brown sugar - Packed
2 teaspoon Vanilla extract
1 teaspoon Ground cinnamon
¼ teaspoon Ground nutmeg
½ teaspoon Salt
½ cup Raisins - Optional
2 tablespoon Butter - Melted

For Rum Sauce:

½ cup Unsalted butter
1 cup Granulated sugar
½ cup Heavy cream
¼ cup Dark rum - Or substitute with bourbon or extract
1 teaspoon Vanilla extract
¼ teaspoon Salt

Instructions

Preheat oven to 350°F (175°C) and butter a 9×13-inch baking dish.
Cube bread and toast it for 10–15 minutes if not stale.
Add bread cubes to the baking dish, sprinkle with raisins (optional).
Whisk milk, cream, eggs, sugars, vanilla, cinnamon, nutmeg, and salt in a bowl.
Pour custard over bread, press gently, and soak for 30 minutes.
Drizzle melted butter on top, cover with foil, and bake for 30 minutes.
Remove foil and bake another 25–30 minutes until golden and set.
Melt butter in saucepan, add sugar, and stir until dissolved.
Add cream, simmer for 5–7 minutes until slightly thickened.
Stir in rum, vanilla, and salt. Let cool slightly.
Cool pudding 15–20 minutes, then serve warm with rum sauce and optional toppings.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

Nutrition