Home » Easy Bread Pudding with Rum Sauce

Easy Bread Pudding with Rum Sauce

Name: Easy Bread Pudding with Rum Sauce
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 30 min
Yield: 10
Cuisine: French
Ingredients: For Pudding:; 1 loaf of day-old French bread - approximately 5 to 6 cups; 4 tablespoons unsalted butter - melted; 3 cups heavy cream; 1 cup whole milk; 6 large eggs - room temperature; 1.5 cups light brown sugar - lightly packed; 3/4 cup golden raisins (soaked in rum - optional); 1 tablespoon of vanilla extract; 2 teaspoons ground cinnamon; 1/2 teaspoon salt; 1/2 teaspoon ground nutmeg; The Rum Sauce:; 4 tablespoons unsalted butter; One can of sweetened condensed milk - (14 ounces); 1/2 cup heavy whipping cream; 1/4 cup packed dark brown sugar; 1/2 c spiced rum divided (Sailor Jerry or Myer’s) or 1-2 tablespoons of rum extract; 2 tablespoons cornstarch; 1.5 teaspoons vanilla extract; 1/2 teaspoon salt

Laura @ Join me in the Kitchen

November 7, 2024

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There is a piece of bread pudding on a white plate. There is a light brown sauce poured over the pudding. In the background there is a tan cloth napkin with a fork resting on it and a small white bowl with a light brown sauce in it. Items are on a wood surface.

Jump to Recipe

Are you looking for a sweet and delicious dessert with a touch of New Orleans charm? This easy Louisiana bread pudding with rum sauce is just what you need!

With its custard texture, warm spices, and buttery rum sauce, this recipe is a great way to turn day-old bread into a delicious dessert.

This classic Louisiana bread is made with simple ingredients and rich flavors. It’s perfect for holiday gatherings, special occasions, or because it warms you from your head to your toes with every bite!

Reasons To Love This Bread Pudding Recipe

Simple Ingredients: You most likely already have what you need on hand, except for a couple of items: bread, milk, eggs, and a few spices.

Rich Custardy Texture: Bread pudding perfectly combines soft custard richness and golden bread crust, topped with a decadent warm rum sauce.

A Southern Classic: This old-fashioned dish brings a classic warm and sweet taste of New Orleans, Louisiana, to your table.

Great to Make for Gatherings: This recipe is easy to make in large batches and is always a favorite.

There is a large white baking dish with baked bread pudding in it. Dish is on a light gray surface.

Prep Time: 30 minutes

Bake Time: 50 to 60 minutes

Cooling Time: 10 minutes

Total Time: 1 hour 30 minutes

Servings: 10 to 12

Prep Level: Beginner +

Ingredients

Bread Pudding

Day-old bread: French bread or white bread
Unsalted butter: melted
Heavy cream
Whole milk
Large eggs at room temperature
Light brown sugar
Raisins: golden or regular (soaked in rum – optional)
Vanilla extract
Spices: cinnamon, nutmeg, and salt

Rum Sauce For Bread Pudding

Unsalted butter
Condensed milk
Heavy whipping cream
Brown sugar: dark or light
Spiced rum: Sailor Jerry or Myer’s – you can substitute with rum extract
Cornstarch
Vanilla extract
Salt

Helpful Tools and Equipment

9×13” baking dish
Large mixing bowl
Measuring spoons
Measuring cups
Whisk
Small saucepan
Cooling rack
Oven mitts

How To Make Bread Pudding

There is a small white bowl with golden raisins and rum in it. There is a bottle of spiced rum in the background. Items are on a light gray surface.

There is a large clear glass bowl with cubed pieces of bread. Bowl is on a light gray surface.

Prepare the Bread Pudding

If using rum-soaked raisins, place raisins in a small bowl with 2 tablespoons of rum and let them soak for at least an hour before using. (See FAQ’s)

Cut or tear bread into cubes and place in a large bowl.

There is a white rectangular baking dish with melted butter in it and a gray rubber basting brush resting in it. In the background there is a large clear glass bowl with cubed pieces of bread. Items are on a light gray surface.

There is a large white rectangular baking dish with pieces of cubed bread in it. In the background there is a empty glass bowl. Items are on a light gray surface.

Grease a large baking dish with 1 tablespoon of the melted butter or cooking spray.

Add the bread pieces to the baking dish and set aside.

There is a large glass bowl with milk and heavy cream in it. There is a whisk resting in the bowl. There are bowls of other ingredients in the back ground: beaten eggs, brown sugar, golden raisins, and spices. There is a white cloth napkin laying next to the bowls. Items are on a light gray surface.

There is a large clear glass bowl with a cream sauce mixture in it. There are dry spices on top of the mixture. There is a whisk resting in the bowl. There is a white cloth napkin laying next to the bowl. Items are on a light gray surface.

Combine the heavy cream, milk, slightly beaten eggs, sugar, the remaining melted butter, raisins (liquid as well), vanilla extract, ground cinnamon, salt, and nutmeg in the same bowl the bread was in. Whisk the custard mixture well to thoroughly combine.

There is a large clear glass bowl with a cream sauce mixture in it with a whisk resting in the bowl. Behind the bowl is a white rectangular baking dish with pieces of cubed bread in it. There is a white cloth napkin laying next to the bowl. Items are on a light gray surface.

There is a large white rectangular baking dish with pieces of cubed bread mixed with a cream sauce mixture. There is a large mixing spoon resting in the pan. There is a white cloth napkin laying next to the pan. Items are on a light gray surface.

Pour the custard mixture over the bread. Toss the bread pieces until they are well saturated with the custard mixture. Let the bread soak for 30 minutes.

Place the bread pudding in a preheated oven and bake for 50 to 60 minutes or until the top is golden brown and the pudding is set. Set aside to cool while you prepare the buttered rum sauce.

There is a large white baking dish with baked bread pudding in it resting on a dark wire rack. There is a white cloth napkin laying next to the rack. Items are on a light gray surface.

Make the Rum Sauce

There is a white bowl with a mixture of rum and cornstarch in it. There is a small whisk laying next to the bowl. Items are on a light gray surface.

There is a sauce pan with a light brown sauce in it. There is a whisk resting in the pan. Behind the pan is a small white bowl with rum in it, a bowl with butter and a bowl with vanilla extract. There is a white cloth napkin laying next to the pan. Items are on a light gray surface.

Combine the condensed milk, heavy cream, and brown sugar in a small saucepan. Place over medium heat and let simmer.

Place the cornstarch and half the rum in a small mixing bowl and whisk to blend. Pour the mixture into the sauce. Cook until mixture comes to a gentle boil, whisking occasionally, until the sauce slightly thickens.

Remove from heat and whisk in the remaining rum, butter, and vanilla extract until fully incorporated. Serve warm.

There is a piece of bread pudding with a scoop of vanilla ice cream on top on a white plate. There is a light brown sauce poured over the pudding and ice cream. There is a fork with a piece of pudding on it rest on the plate. In the background there is a tan cloth napkin and a small white bowl with a light brown sauce in it. Items are on a wood surface.

Drizzle the warm rum sauce generously over each serving. Add a scoop of vanilla ice cream, a dollop of whipped cream, chopped pecans, or sprinkle a little confectioners’ sugar just before serving.

See the recipe card below for complete measurements and bake time.

Frequently Asked Questions

What type of bread works best for pudding?

Louisiana bread is traditionally made with French bread due to its sturdy texture, which holds up well in custard. Other good options are brioche or challah bread. Day-old or slightly stale white bread works best.

Can I make bread pudding ahead of time?

Yes, you can prepare the bread pudding up to a day ahead! Assemble it and let the bread soak in the custard. Cover and refrigerate. When ready to bake, take it out of the fridge, let it come to room temperature, and bake as directed.

How do I store leftover bread pudding?

Leftover bread pudding can be stored in an airtight container in the fridge for up to 4 days. Reheat the pudding in the microwave or the oven at 250° until warm. The rum sauce can be stored in the fridge for up to a week and reheated on low heat on the stovetop.

Can I freeze bread pudding?

Yes, bread pudding freezes well. Allow it to cool completely. Place it in an airtight container or wrap it tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator overnight before reheating.

Can I make the rum sauce without alcohol?

Absolutely! Replace the rum with a tablespoon of rum extract for a non-alcoholic version.

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Looking for more Holiday Recipes?

Check these delicious dishes perfect for your holiday table!

Dutch Potato Filling

Easy Butternut Squash Mac and Cheese

Pumpkin Coffee Cake

Pumpkin Cheese Cake

Yield: 10 to 12 servings