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Bread pudding is that magical dessert made from everyday pantry staples—bread, milk, sugar, eggs—and a few special treats. Pairing a classic custardy texture with a decadent rum sauce takes this nostalgic favorite to new, comforting heights. This recipe is warm, rich, and just sweet enough to feel like a well-deserved indulgence.
Ingredients
- 6 cups day-old bread, cut into cubes (preferably brioche or challah)
- 2 tablespoons unsalted butter, melted
- 3 large eggs
- 2 cups whole milk
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Pinch of salt
- ¼ cup raisins or chopped pecans (optional)
- 2 tablespoons dark rum (for the sauce)
- ¼ cup brown sugar (for the sauce)
- 2 tablespoons heavy cream (for the sauce)
- 1 tablespoon unsalted butter (for the sauce)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish with the melted butter, then add the cubed bread, ensuring it’s evenly distributed. If you’re feeling adventurous, toss in raisins or chopped pecans for extra texture and flavor.
In a medium bowl, whisk together the eggs, milk, sugar, cinnamon, vanilla extract, and salt. Pour this mixture over the bread, making sure every piece is soaked. Let it sit for about 10 minutes, giving the bread time to absorb the creamy custard.
Bake the bread pudding for about 30–35 minutes, or until the top is lightly golden and the center is set. You’ll know it’s ready when a knife inserted into the middle comes out mostly clean.
While it bakes, prepare the rum sauce. In a small saucepan, combine the brown sugar, heavy cream, and butter. Cook over medium heat until it begins to bubble gently, stirring constantly. Reduce the heat and stir in the dark rum. Simmer for another minute to let the flavors meld, then remove from heat.
Once the bread pudding is out of the oven, drizzle with the warm rum sauce or serve the sauce on the side.
This dessert is guaranteed to warm you from the inside out! The bread pudding is perfect for anyone craving an old-fashioned treat, yet elevated with the subtle, caramel-like notes of rum. Feel free to use non-dairy milk, swap out the rum for a little vanilla or almond extract if you prefer alcohol-free, or top it off with fresh berries. Whichever way you make it, this bread pudding is a comforting classic that fits both happy celebrations and cozy weekends at home.
