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Bread Pudding with Butter Rum Sauce Recipe

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3.8 from 71 reviews

  • Author: Sky
  • Total Time: 5 hours, 20 minutes (includes soaking time)
  • Yield: Serves 12

Description

This classic bread pudding features cubes of day-old bread soaked in a rich, spiced custard infused with cinnamon and rum, then baked to a creamy, comforting perfection. Studded with raisins, cinnamon chips, or chocolate chips, the dessert delights with various textures and flavors. Topped with an optional homemade butter rum sauce, this dessert is a decadent treat ideal for gatherings or cozy nights in.

Ingredients

Bread Pudding

  • 12–16 ounce (340–454g) loaf of sturdy day-old bread, cut into 1-inch cubes (around 10–12 cups)
  • 7 large eggs
  • 2 and 1/2 cups (600g/ml) whole milk
  • 1 cup (240g/ml) heavy cream
  • 1/4 cup (60g/ml) spiced rum (or regular dark/golden rum)
  • 1 cup (200g) granulated sugar
  • 1/4 cup (50g) packed light or dark brown sugar
  • 2 teaspoons pure vanilla extract or vanilla bean paste
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 cup (150–180g) raisins, cinnamon chips, or chocolate chips (or mix of any)

Butter Rum Sauce

  • 1/2 cup (8 Tbsp; 113g) unsalted butter, cut into 8 Tbsp-size pieces
  • 1 cup (200g) packed light or dark brown sugar
  • 1/2 cup (120g/ml) heavy cream
  • 2 Tablespoons spiced rum (or regular dark/golden rum)
  • 1/4 teaspoon salt

Instructions

  1. Prep the bread: Cut the bread into 1-inch cubes and let them sit uncovered for a few hours or up to 24 hours to dry out. This step helps the bread soak up the custard better.
  2. Prepare baking dish and bread: Grease a 9×13-inch baking pan or a similar 3–4-quart baking dish with nonstick spray. Spread the bread cubes evenly in the pan and sprinkle the raisins, cinnamon chips, or chocolate chips over them.
  3. Make the custard: In a large bowl, whisk together the eggs, whole milk, heavy cream, rum, granulated sugar, brown sugar, vanilla extract or paste, cinnamon, and salt until smooth and combined.
  4. Soak the bread: Pour the custard evenly over the bread mixture in the pan. Cover tightly and refrigerate for at least 4 hours or up to 24 hours to allow the bread to absorb the custard fully.
  5. Preheat oven and rest: Remove the bread pudding from the refrigerator and let it sit at room temperature for 10–15 minutes. Preheat the oven to 350°F (177°C).
  6. Bake the pudding: Bake uncovered for 50–55 minutes, or until the center is set and no longer liquidy. If the top browns too fast, cover loosely with aluminum foil.
  7. Make the butter rum sauce: In a medium saucepan over medium heat, melt the butter. Add brown sugar and whisk to combine. Slowly whisk in the heavy cream and bring to a boil. Then reduce heat to medium-low and simmer for 3 minutes. Remove from heat and whisk in rum and salt. Let the sauce cool for at least 10 minutes to thicken.
  8. Serve: Let the baked bread pudding cool for 5–10 minutes before slicing. Serve warm topped with the butter rum sauce and, optionally, ice cream.

Notes

  • If you don't have time to let the bread dry out for several hours, lightly toast the bread cubes in the oven to help them dry faster before soaking.
  • Leftover bread pudding can be tightly covered and refrigerated for up to 3 days.
  • You can freeze the baked bread pudding without the sauce in an airtight container; thaw in the refrigerator before reheating.
  • The butter rum sauce is optional but adds a rich, boozy complement to the dessert.
  • Use sturdy bread like brioche or French bread for best texture.
  • Prep Time: 25 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://skysrecipes.com/bread-pudding-with-butter-rum-sauce-recipe/