Decadent Bread Pudding with Butter Rum Sauce

Bread Pudding with Butter Rum Sauce is a timeless comfort dessert that feels indulgent without requiring a long list of ingredients. This version relies on simple pantry staples to create a custardy, richly flavored center.

Using slightly stale bread for bread pudding helps with better absorption, according to culinary experts, ensuring the bread soaks up the creamy vanilla and cinnamon mixture effectively.

The bread soaks up creamy vanilla and cinnamon, while a luxurious butter rum sauce brings warmth with every bite. It shines on date nights, family dinners, or holiday gatherings, proving that a cozy finish can be both elegant and effortless.

Why You’ll Love This Bread Pudding with Butter Rum Sauce

• Indulgent, comforting flavors that still feel homey.
• Moist, tender texture that stays luscious.
• Easy to prepare with straightforward steps.
• Adaptable for different tastes and ingredients.
• Impressive for guests without fuss.

Ingredients

For the Bread Pudding

• 7-8 cups French bread torn or cubed
• 3/4 cup dark brown sugar
• 3 cups milk
• 4 tablespoons butter
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 2/3 cup raisins
• 2.5 tablespoons rum
• 4 beaten eggs

For the Butter Rum Sauce

• 1/3 cup heavy cream
• 1 cup white sugar
• 1/2 cup butter
• 1.5 tablespoons rum

Notes & Substitutions

• Use slightly stale French bread or brioche for best absorption.
• Dark rum gives deep flavor; you can swap with rum extract if needed.
• Brandy or bourbon are nice substitutes.
• Golden raisins or dried cranberries work well too.
• Whole milk or half-and-half can replace the milk for a creamier texture.

How to Make Bread Pudding with Butter Rum Sauce

For the Bread Pudding

• Tear or cube the bread into chunks.
• Place bread in a large bowl.
• In a medium saucepan over low heat, melt brown sugar, milk, butter, cinnamon, vanilla, raisins, and 2 1/2 tablespoons rum. Stir constantly until the sugar dissolves.
• Pour the warm mixture over the bread and allow it to soak for 30 minutes.
• Preheat the oven to 350 degrees. Add the beaten eggs to the soaked bread mixture and stir gently until the bread is fully saturated.
• Pour into a buttered 9-inch square baking dish and bake 40–50 minutes, until the top is golden and the center is set. Do not overbake.

To ensure proper doneness and food safety, custards like bread pudding should reach an internal temperature of around 170-175°F (77-79°C).

For the Butter Rum Sauce

• Melt the heavy cream, white sugar, and butter in a medium saucepan over low heat. Do not boil.
• When the sugar has dissolved, add 1 1/2 tablespoons rum.
• Serve the warm sauce over slices of the bread pudding.

Pro Tips for Perfect Bread Pudding

• Use slightly stale bread for better absorption.
• Don’t over-soak the bread; it should be moist, not mushy.
• Avoid overbaking to keep the center creamy.
• Test for doneness with a gentle poke; it should set but remain tender.
• Whisk the sauce constantly to prevent crystallization.
• Warm the rum sauce before serving for the best pour.

Serving, Storage, and Variations

• Serve warm with extra sauce and optional vanilla ice cream or whipped cream.
• Leftovers store in the fridge; keep the sauce separate in the fridge.
• Reheat in the oven or gentle microwave to preserve texture.

Flavor Variations

• Add a pinch of nutmeg, cardamom, or allspice for warmth.
• Fold in chopped pecans or walnuts for crunch.
• Try using apple or pumpkin bread for a seasonal twist.
• Stir in a few dark chocolate chips for a decadent contrast.

Nutrition Information

Estimated values per serving (approximations). Use as a guide.

Disclaimer: nutrition values are estimates and will vary with ingredients and serving size.

Frequently Asked Questions

Conclusion

This Bread Pudding with Butter Rum Sauce delivers cozy comfort with ease. The custard is rich yet approachable, and the butter rum sauce ties everything together with a warm, glossy finish. It’s a surefire crowd-pleaser for busy families and baking beginners alike. Gather friends or family, slice generous portions, and savor the creamy, caramel-kissed goodness together. Enjoy.

Decadent Bread Pudding with Butter Rum Sauce

This decadent bread pudding features French bread soaked in a sweet milk and rum mixture, baked to golden perfection, and served with a rich butter rum sauce.

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Prep Time 40 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings 8 slices

Calories 402 kcal

Equipment

• Large bowl
• Medium saucepan
• 9-inch square baking dish

Ingredients

  

For the Bread Pudding

• 7-8 cups French bread torn or cubed
• 3/4 cup dark brown sugar
• 3 cups milk
• 4 tablespoons butter
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 2/3 cup raisins
• 2.5 tablespoons rum
• 4 beaten eggs

For the Butter Rum Sauce

• 1/3 cup heavy cream
• 1 cup white sugar
• 1/2 cup butter
• 1.5 tablespoons rum

Instructions

 

Bread Pudding

• Tear or cut bread into pieces and place in a large bowl. In a medium saucepan, melt brown sugar, milk, butter, cinnamon, vanilla, raisins, and 2.5 tablespoons of rum over low heat, stirring until the sugar dissolves. Pour this mixture over the bread and allow it to soak for 30 minutes.

Baking

• Preheat your oven to 350 degrees Fahrenheit. Gently stir the 4 beaten eggs into the soaked bread mixture until the bread is fully saturated. Pour the mixture into a buttered 9-inch square baking dish and bake for 40-50 minutes, or until the top is browned and the center is set, being careful not to overbake.

Butter Rum Sauce

• For the sauce, melt the heavy cream, white sugar, and 1/2 cup of butter in a separate medium saucepan over low heat, ensuring it does not boil to prevent crystallization. Once the sugar has dissolved, stir in the remaining 1.5 tablespoons of rum. Serve the warm sauce poured over each slice of bread pudding.

Notes

Do not overbake the bread pudding, as it can become dry. When making the sauce, avoid boiling the mixture to prevent sugar crystallization. Serve the butter rum sauce warm for the best flavor.