The warm, sweet aroma of freshly baked bread pudding wafts through your kitchen, embracing you like a cozy hug on a chilly evening. Golden, custard-soaked bread nestled among bursts of raisins and hints of cinnamon beckon you to take that first mouthful. Add a drizzle of luscious butter rum sauce, and it’s a sensory experience that transports you straight to your childhood, reminding you of family gatherings and festive celebrations. Whether it’s a crisp autumn evening or a holiday gathering filled with laughter, Bread Pudding with Butter Rum Sauce is the dessert that will warm your heart and delight your taste buds.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Bread Pudding with Butter Rum Sauce
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Bread Pudding with Butter Rum Sauce

Growing up, I remember my grandmother whipping up this classic dessert, the excitement bubbling as she poured that buttery sauce over the still-warm bread pudding. It was a time for sharing stories and creating memories, and now, I pass that tradition along. As the leaves turn and the holidays approach, there’s no better time to make this rich, creamy indulgence. I’m so excited to share this recipe with you—it’s time to dive into a bowl of warm goodness that feels like home.

Why You’ll Love This Recipe

Simple & Quick: With just 25 minutes of prep, this comforting dessert comes together effortlessly.
Irresistible Flavor: Soft, custard-soaked bread mingles with rum and vanilla for a blissful combination that’s hard to resist.
Eye-Catching Appeal: The golden brown top and drizzled sauce make this dish as beautiful as it is tasty.
Flexible Serving: Perfect for dessert or brunch, you can serve this bread pudding warm, cold, or even alongside your favorite ice cream.
Diet-Friendly Options: Easily adaptable for gluten-free bread or dairy-free cream, making it suitable for various dietary needs.

Ingredients You’ll Need

Sturdy Day-Old Bread (12–16 oz): Use a hearty loaf like challah or French bread for the best texture. If you’re short on time, slightly stale bread works too; just let it sit out for a few hours.
Large Eggs (7): These create the silky custard texture, helping bind the pudding while adding richness. Make sure they’re at room temperature for even mixing.
Whole Milk (2.5 cups): Adds creaminess without being too heavy. You can substitute it with almond milk or coconut milk for a dairy-free option.
Heavy Cream (1 cup): For that luxurious mouthfeel, elevate the flavor while keeping it decadent. If you’re watching the calories, you can reduce it to half-and-half.
Spiced Rum (1/4 cup): This ingredient not only enhances the flavor but also adds depth. Regular dark or golden rum works well in a pinch.
Granulated Sugar (1 cup) & Brown Sugar (1/4 cup): These sugars sweeten the pudding and create a lovely caramelized top. Feel free to experiment with coconut sugar for a distinct flavor.
Vanilla Extract (2 teaspoons): Pure vanilla extract provides a warm, sweet aroma. Vanilla bean paste is a wonderful alternative if you have it on hand.
Cinnamon (1 teaspoon): This spice allows warmth to shine through, elevating every bite. You could even add nutmeg or cardamom for a twist.
Salt (1/4 teaspoon): A pinch balances the sweetness beautifully.
Raisins or Chocolate Chips (1 cup): Your choice! Whether you love the sweetness of raisins or the indulgence of chocolate, both add delightful texture.
Unsalted Butter (1/2 cup): The base for the butter rum sauce, its richness complements the other ingredients perfectly. Divide it into 8 tablespoons for better melting.
Additional Brown Sugar (1 cup) & Heavy Cream (1/2 cup): Used in the sauce, it enhances the dessert’s richness; for an extra kick, add a bit more rum in the sauce.
Salt (1/4 teaspoon): To finish the sauce, bringing out all those great flavors.

How to Make Bread Pudding with Butter Rum Sauce

Prepare the Bread: Start by cutting your loaf of sturdy day-old bread into 1-inch cubes. These will be the heavenly sponge for your custard. Let the bread sit out uncovered for a few hours or up to 24 hours. This time allows it to dry out a bit, which helps absorb the custard later. If you’re in a hurry, a quick bake at 300°F for 10 minutes will do the trick!

Grease the Pan: Grab a 9×13-inch baking pan and coat it lightly with nonstick spray. Spread the bread cubes in the pan, ensuring they’re evenly distributed. Sprinkle raisins, cinnamon chips, or whatever strikes your fancy over them for bursts of sweetness in every bite.

Whisk the Custard: In a large mixing bowl, start whisking together the eggs. Pour in the whole milk, heavy cream, and spiced rum before adding both sugars, vanilla, cinnamon, and salt. Stir until well combined, creating a silky custard that infuses flavor throughout the bread.

Soak the Bread: Pour the custard mixture evenly over the bread cubes, making sure every piece has a chance to soak in that rich goodness. Cover the dish tightly with plastic wrap or aluminum foil and refrigerate it for at least 4 hours, but ideally up to 24 hours, to let those flavors meld beautifully.

Preheat and Rest: Once you’re ready to bake, take the bread pudding out of the fridge and let it sit while you preheat your oven to 350°F (177°C). This brief resting period enables the custard to settle and ensures an even bake.

Bake Until Set: Place your bread pudding in the oven, uncovered, and bake it for 50–55 minutes. The center should be set, and the top should be golden brown and fragrant. If you notice it browning too quickly, cover it loosely with aluminum foil. It should feel slightly firm to the touch.

Make the Butter Rum Sauce: In a medium saucepan over medium heat, melt the unsalted butter. Add the additional brown sugar and whisk until melted and combined—then slowly pour in the heavy cream while whisking vigorously. Bring this mixture to a gentle boil, then reduce the heat and let it simmer for about 3 minutes. Remove it from the heat and stir in spiced rum and salt; allow it to cool for at least 10 minutes to thicken.

Serve & Enjoy: Once your bread pudding is baked and has cooled for about 5–10 minutes, cut it into slices. Drizzle with that buttery rum sauce over each piece or serve it on the side. It’s even delightful paired with a scoop of ice cream for that extra touch of indulgence!

Storing & Reheating

To store your leftover Bread Pudding with Butter Rum Sauce, keep it tightly covered in the refrigerator for up to 3 days. You can reheat individual slices in the microwave for about 30 seconds or until warm. If you prefer to freeze portions, wrap them in plastic wrap and foil for up to 3 months. Reheating from frozen will require a bit more time in the oven at 350°F (175°C) until warmed through, keeping in mind that the texture may change slightly upon thawing but will still be delicious.

Chef’s Helpful Tips

Avoid using fresh bread as it may become too mushy; day-old or lightly toasted bread holds up beautifully.
Ensure your eggs and dairy are at room temperature for better incorporation; this leads to a smooth custard.
Keep an eye on the baking time; a toothpick inserted in the center should come out clean for perfectly set pudding.
Feel free to mix in your favorite add-ins like nuts or different dried fruits!
Prepare the bread pudding the night before—it gets even better as it soaks overnight!
Experiment with flavors in the butter rum sauce by adding a tad of vanilla or cinnamon for an extra layer of richness.

When you serve this delightful Bread Pudding with Butter Rum Sauce, you bring home-cooked comfort to every gathering, evoking warmth and cherished memories with each slice. The sweet aroma and creamy texture invite everyone to slow down and enjoy life’s simple pleasures. Don’t hesitate to try variations like adding your favorite nuts or fruits; cooking should be fun and personal. So grab your ingredients and get ready for a delicious experience!

Recipe FAQs

Can I use any type of bread for this recipe?

Absolutely! While sturdier types like challah or French bread are recommended because they hold up better, feel free to use whatever you have on hand. Just avoid very soft breads as they may become mushy.

How do I know when the bread pudding is done?

A good indicator is to watch for the top to be golden and slightly firm to the touch. Additionally, inserting a toothpick or knife in the center should come out clean to ensure the custard is fully set.

Can I prepare the bread pudding ahead of time?

Yes! You can prepare the whole dish up to 24 hours in advance. After mixing the custard and pouring it over the bread, simply cover and refrigerate until ready to bake the next day.

What should I do with leftovers?

Store any leftover bread pudding in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave or oven for a comforting snack any time!