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
Scale
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.
