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Cubes of bread are baked in a spiced rum custard, then topped with an irresistible butter rum sauce in this Bread Pudding recipe. Enjoy with whipped cream or a scoop of ice cream for a decadent yet easy dessert.
Bread pudding is one of those recipes that has been around forever, allegedly originating in England as “poor man’s pudding” and later becoming very popular in New Orleans. The name is a bit misleading, as it’s closer to a French toast casserole than what we think of as pudding. Cubes of bread are soaked in an egg custard, similar to how French toast is dipped in egg custard, and then baked.
This classic bread pudding recipe is made with raisins, cinnamon, and spiced rum, but I’ve made several other variations too, like blueberry, butterscotch, cherry, and banana. Try them all and let me know which one is your favorite!
Why This Is My Favorite Bread Pudding Recipe
- Lovely spiced flavor. The custard is made with a bit of spiced rum. The rum cooks off but leaves behind a yummy spiced flavor. I added a bit of extra cinnamon to enhance that as well.
- The butter rum sauce. In addition to the spiced rum in the bread pudding itself, I add an easy butter rum sauce on top. It’s sweet and creamy, made with brown sugar, heavy cream, and just a splash of spiced rum. It’s the final touch that sets this recipe over the top.
- Make-ahead friendly. I love that I can prepare and assemble this the night before, pop it in the fridge overnight, and then bake it later. Perfect for enjoying warm from the oven!
Key Ingredients
Let’s take a look at the ingredients needed to make this recipe, including the butter rum sauce. Scroll down to the exact card below for the exact measurements.
For the Bread Pudding:
- Bread – I like to use day-old sourdough. Brioche, challah, and French bread are also great options.
- Eggs – They give the pudding a texture similar to French bread casserole, adding richness and substance to the custard.
- Whole milk & heavy cream – I like to use both to create a rich, creamy, and thick custard. 2% milk would be okay in place of the whole milk, but I wouldn’t use skim.
- Spiced rum – Such as Captain Morgan to add a spiced element.
- Sugar – Equal parts granulated sugar and light brown sugar sweeten the mixture.
- Vanilla extract
- Ground cinnamon – Adds warm flavor to the dish.
- Salt – Helps to balance the sweet flavors.
- Raisins – Adds a bit of texture and sweet flavor.
For the Butter Rum Sauce:
- Butter – I used unsalted. If using salted, you won’t need to add the pinch of salt.
- Brown sugar – Melts and caramelizes to make the sauce sticky sweet.
- Heavy cream – Adds a bit of creaminess to the sauce.
- Spiced rum – You can’t have rum sauce without rum! It also adds the warm cinnamon flavor.
How To Make Bread Pudding
This is not necessarily a quick recipe because the bake time alone is an hour, but it is an easy one! The printable instructions can be found in the recipe card below.
- Prep. Preheat the oven to 350F. Grease the baking dish.
- Add the bread. Place the bread cubes evenly in the baking dish. Sprinkle raisins on top.
- Add the custard. Whisk together the custard ingredients until combined. Pour over the bread cubes, pressing down gently to ensure the bread is fully soaked.
- Let rest. Let the bread and custard sit for 20-30 minutes so the bread absorbs the liquid.
- Bake. Cover with foil. Bake for 30 minutes then remove the foil and bake for an additional 25-30 minutes. The top should be golden brown and the center set.
- Make the butter rum sauce. Melt the butter over medium heat. Stir in the brown sugar, cooking for 2-3 minutes until dissolved. Slowly whisk in the heavy cream, rum, and salt. Stir continuously for 2-3 minutes until the sauce thickens slightly. Remove from heat.
- Enjoy. Let the bread pudding cool for 5-10 minutes. Drizzle the warm butter rum sauce over the top. Serve and enjoy!
Recipe Tips & Variations
Here are a few general tips if this is your first time making bread pudding. I’ve also included a few easy variations.
- Use stale bread. The best bread for bread pudding is sturdy bread that’s slightly stale, like day old bakery bread. Fresh bread is too soft and absorbent, so it becomes mushy.
- Let it rest. Before baking, it’s important to let the bread absorb some of the custard liquid. Otherwise, you’ll have pieces of bread in really creamy scrambled eggs.
- Skip the alcohol. For an alcohol free version, replace the spiced rum in both the pudding and sauce with an equal amount of apple juice or water mixed with a splash of vanilla extract.
- Swap the raisins. Swap raisins for chocolate chips, dried cranberries, chopped nuts, or even fresh berries for a different flavor profile.
Serving Suggestions
Bread pudding is best enjoyed warm. It can be enjoyed with just the butter rum sauce or topped with whipped cream, a scoop of vanilla ice cream, or a sprinkle of powdered sugar for an extra sweet touch.
Make Ahead & Storage
- Make ahead: To make ahead, assemble the bread pudding the night before, cover, and refrigerate. Let it sit at room temperature for 30 minutes before baking.
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat individual portions in the microwave or cover the entire dish with foil and warm in a 325°F (160°C) oven until heated through.
Bread Pudding
Cubes of bread are baked in a spiced rum custard, then topped with an irresistible butter rum sauce in this Bread Pudding recipe. Enjoy with whipped cream or a scoop of ice cream for a decadent yet easy dessert.
Servings: 8 to 10 people
Ingredients
For the Bread Pudding
- 16 ounce loaf day-old sourdough bread cut into 1-inch cubes
- 7 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1/4 cup spiced rum
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 2 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup raisins
For the Butter Rum Sauce
- 1/2 cup unsalted butter (1 stick)
- 1/2 cup light brown sugar packed
- 1/4 cup heavy cream
- 2 tablespoons spiced rum
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Spread the bread cubes evenly in the prepared baking dish. Sprinkle the raisins over the bread.
- In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, spiced rum, granulated sugar, light brown sugar, vanilla extract, cinnamon, and salt until fully combined.
- Pour the custard mixture evenly over the bread cubes, pressing down gently to ensure all the bread is soaked. Let it sit for 20-30 minutes to absorb the liquid.
- Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 25-30 minutes, or until the top is golden brown and the center is set.
- While the bread pudding bakes, make the butter rum sauce. In a small saucepan over medium heat, melt the butter. Stir in the brown sugar and cook until dissolved, about 2-3 minutes.
- Slowly whisk in the heavy cream, spiced rum, and a pinch of salt. Cook for another 2-3 minutes, stirring constantly, until the sauce thickens slightly. Remove from heat.
- Once the bread pudding is done, let it cool for 5-10 minutes. Drizzle the warm butter rum sauce over the top before serving. Enjoy!
Last Step:
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Notes
Bread pudding can be stored in the fridge for up to 3 days.
Nutrition
Calories: 672kcal | Carbohydrates: 81g | Protein: 14g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 219mg | Sodium: 514mg | Potassium: 366mg | Fiber: 2g | Sugar: 46g | Vitamin A: 1225IU | Vitamin C: 1mg | Calcium: 181mg | Iron: 3mg
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