If you’re craving a classic Southern dessert that wraps you in a warm hug of nostalgia, then you’ve got to try this Old Fashioned Bread Pudding with Rum Sauce Recipe. It’s a comforting blend of custardy richness and a perfectly spiced bread base, crowned by a luscious, boozy rum sauce that makes every bite feel like a celebration. This dish is all about simple ingredients coming together to create a dessert that’s immensely satisfying, memorable, and utterly irresistible. Whether you’re serving it for a family dinner or a special occasion, this recipe truly captures the heart of comfort food with a delightful twist.
Ingredients You’ll Need
Every ingredient in this Old Fashioned Bread Pudding with Rum Sauce Recipe plays a vital role, combining simplicity and flavor to create an unforgettable dessert. From the buttery softness of the bread to the warm spices and creamy custard, each element adds its own magic to the final dish.
- 6 cups day-old bread cubed (French or brioche): The foundation of your pudding, day-old bread absorbs the custard beautifully without falling apart.
- 4 tablespoons unsalted butter melted: Adds richness and helps create a crisp, golden top.
- 4 large eggs: Bind the custard mixture and provide that silky texture.
- 2 cups whole milk: Helps achieve a smooth, creamy custard base.
- 1 cup heavy cream: Elevates the richness and gives the pudding a decadent mouthfeel.
- 3/4 cup granulated sugar: Sweetens the custard just enough without overpowering the flavors.
- 1/4 cup brown sugar: Adds warmth and a subtle molasses note that complements the spices.
- 2 teaspoons vanilla extract: Infuses every bite with a comforting, fragrant sweetness.
- 1 teaspoon ground cinnamon: Brings cozy spice that evokes that classic holiday feeling.
- 1/4 teaspoon ground nutmeg: Just a pinch for depth and an aromatic boost.
- 1/2 cup raisins (optional): Adds little bursts of chewiness and natural sweetness (feel free to skip if you prefer).
How to Make Old Fashioned Bread Pudding with Rum Sauce Recipe
Step 1: Prep Your Bread and Baking Dish
Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius) and greasing a 9×13-inch baking dish. Toss your cubed bread into the dish and drizzle it evenly with the melted butter. This step ensures your pudding will have a golden, buttery crust while keeping the inside wonderfully moist and tender.
Step 2: Whisk Together the Custard
In a large mixing bowl, whisk the eggs until smooth. Add the whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, and nutmeg, mixing until fully combined and silky. If you’re using raisins, stir them into this luscious custard mixture now, so they soften and plump up during baking.
Step 3: Combine Bread and Custard
Pour the custard mixture evenly over the bread cubes, gently pressing down to make sure every piece is soaking in that flavorful liquid. This soaking is crucial—it allows the bread to absorb all the sweet, creamy goodness, which transforms it into a perfectly custardy bite. Let it sit for about 10 minutes to really soak in.
Step 4: Bake Until Golden and Set
Place your baking dish in the preheated oven and bake for 45 to 50 minutes. You’re aiming for a golden-brown top with custard set just right beneath it—give it a gentle shake to make sure it jiggles slightly but isn’t liquid in the center. That’s your sign of perfect old-fashioned bread pudding.
Step 5: Make the Rum Sauce
While the pudding bakes, melt 1/2 cup unsalted butter over medium heat in a saucepan. Stir in 1 cup brown sugar and cook until it dissolves into a glossy syrup, about 2 to 3 minutes. Slowly add 1/4 cup heavy cream, stirring continuously, then remove from heat. Finish by stirring in 1/4 cup dark rum, 1 teaspoon vanilla extract, and a pinch of salt. This sauce is the decadent crown jewel that elevates our bread pudding from delicious to unforgettable.
Step 6: Serve It Up
Once your bread pudding is out of the oven, drizzle the warm rum sauce generously over each serving. The contrast between the warm, spiced pudding and the silky rum sauce makes every bite feel like a party on your palate.
How to Serve Old Fashioned Bread Pudding with Rum Sauce Recipe
Garnishes
For a beautiful presentation and added texture, sprinkle a few toasted pecans or chopped walnuts over the top. A light dusting of powdered sugar adds charm, while a scoop of vanilla ice cream or whipped cream gives your dessert an irresistible creamy contrast to the warm pudding and rum sauce.
Side Dishes
Serve this luscious bread pudding after a savory meal like roast chicken or glazed ham to round out your dinner with a sweet ending. A simple fresh fruit salad can bring brightness and balance to the table alongside this deeply comforting dessert.
Creative Ways to Present
Try serving individual portions in ramekins or dessert glasses for an elegant touch. For parties, set up a bread pudding bar with various toppings like caramel sauce, nuts, or berries so everyone can customize their slice. This Old Fashioned Bread Pudding with Rum Sauce Recipe is flexible enough to shine in any setting, from casual family dinners to festive celebrations.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, cover the bread pudding tightly and store it in the refrigerator for up to three days. The flavors actually meld beautifully over time, so it tastes even better the next day!
Freezing
You can freeze portions of this bread pudding by wrapping tightly in plastic wrap and then foil, or storing in an airtight container. It freezes well for up to one month. Just thaw it overnight in the fridge before reheating.
Reheating
Reheat your bread pudding in the oven at 325 degrees Fahrenheit until warmed through, about 15 to 20 minutes, to preserve its texture. Microwaving works too for a quick fix, but the oven delivers that fresh-baked feel everyone loves. Don’t forget to warm the rum sauce gently and drizzle before serving.
FAQs
Can I use different types of bread for this recipe?
Absolutely! While French or brioche bread is recommended for its texture and richness, feel free to experiment with challah or even a sturdy white bread. Just make sure it’s day-old or slightly stale so it soaks up the custard without turning mushy.
Is the rum sauce alcoholic?
The rum sauce does contain alcohol, but much of it cooks off during preparation, leaving behind the flavor. However, if you prefer a non-alcoholic version, you can substitute the rum with vanilla extract or apple juice for a similar depth of flavor.
Can I make this recipe dairy-free?
You can swap out whole milk and heavy cream for your favorite dairy-free alternatives like coconut milk or almond milk, and replace butter with dairy-free margarine. The texture might be slightly different but still delightful!
Why do I need to let the bread soak before baking?
Allowing the bread to soak in the custard mixture for about 10 minutes ensures every cube absorbs plenty of the creamy, sweet liquid. This step is crucial to getting that melt-in-your-mouth texture that defines a great bread pudding.
Can I add other mix-ins to the bread pudding?
Definitely! Chopped nuts, chocolate chips, dried cranberries, or even fresh fruit can be great additions. Just keep in mind that raisins are traditional and complement the rum sauce nicely, but creativity is always welcome.
Final Thoughts
This Old Fashioned Bread Pudding with Rum Sauce Recipe is more than just a dessert; it’s a heartwarming memory you can make in your own kitchen. The rich custard, cozy spices, and that incredible rum sauce come together to create a dish you’ll want to share again and again. So don’t hesitate—gather your ingredients, roll up your sleeves, and make this classic that will surely become one of your favorites too!
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Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Old Fashioned Bread Pudding with Rum Sauce is a classic American dessert that combines tender, custardy bread soaked in a rich custard infused with warm spices, topped with a luscious homemade rum sauce. Perfect for a comforting treat, it features day-old bread cubes soaked in a creamy mixture of eggs, milk, and cream, baked until golden and served warm with an indulgent rum glaze.
Ingredients
Bread Pudding
- 6 cups day-old bread, cubed (such as French or brioche)
- 4 tablespoons unsalted butter, melted
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup raisins (optional)
Rum Sauce
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/4 cup heavy cream
- 1/4 cup dark rum
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the bread and baking dish: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish. Place the cubed bread into the dish and drizzle with the melted butter, ensuring all pieces are lightly coated.
- Make the custard: In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, ground cinnamon, and ground nutmeg until the mixture is smooth and well combined. Stir in the raisins if using.
- Combine custard and bread: Pour the custard mixture evenly over the bread cubes in the baking dish. Press down gently so all the bread absorbs the custard. Let the mixture rest for 10 minutes to soak thoroughly.
- Bake the bread pudding: Place the dish in the preheated oven and bake for 45 to 50 minutes, or until the custard is fully set and the top of the pudding is golden brown.
- Prepare the rum sauce: While the bread pudding bakes, melt butter in a saucepan over medium heat. Stir in the brown sugar and cook for 2 to 3 minutes until the sugar dissolves. Slowly add the heavy cream while stirring continuously, then remove from heat and stir in the dark rum, vanilla extract, and a pinch of salt to finish the sauce.
- Serve: Drizzle the warm rum sauce generously over the baked bread pudding before serving. Enjoy warm, optionally accompanied by a scoop of vanilla ice cream for extra indulgence.
Notes
- For extra richness and a soft texture, use brioche or challah bread.
- Serve the bread pudding warm with vanilla ice cream for a decadent dessert experience.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently.
