As the aroma of warm, spiced rum wafts through the kitchen, visions of golden-brown, buttery bread pudding bring a sense of nostalgia that feels like a warm embrace. Imagine a cozy evening, perhaps a crisp fall night, where the joy of comfort food takes center stage. Each spoonful of this indulgent dessert reveals layers of custardy goodness interspersed with bursts of sweetness from raisins or chocolate chips, creating a delightful dance of flavors. This Bread Pudding with Butter Rum Sauce embraces you with every bite, conjuring memories of family gatherings and shared laughter.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Bread Pudding with Butter Rum Sauce
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Bread Pudding with Butter Rum Sauce

There’s something inherently personal about this dish; it reminds me of my grandmother’s kitchen, where the best recipes were passed down with love and fond memories. Making this Bread Pudding with Butter Rum Sauce is not just about desserts; it’s about the warmth of sharing something homemade with those you cherish. So, gather your ingredients and get ready to create a dessert that will have everyone asking for seconds!

Why You’ll Love This Recipe

Simple & Quick: It only takes about 25 minutes of prep time before it bakes to perfection in under an hour.
Irresistible Flavor: The blend of creamy custard and the kick of spiced rum creates a taste that is both comforting and surprisingly addictive.
Eye-Catching Appeal: Golden-brown on top and rich in texture, this pudding is visually tempting and impressive for any gathering.
Flexible Serving: Perfect for dessert evenings, holiday gatherings, or even breakfast, it’s an all-around crowd-pleaser.
Diet-Friendly Options: Customize by swapping regular bread with gluten-free varieties for a delightful adaptation.

Ingredients You’ll Need

Sturdy Day-Old Bread (12–16 ounces): This is crucial as it soaks up the custard beautifully. Choose a hearty loaf like challah or French bread. If unavailable, a tender loaf will do, but let it dry out longer.
Large Eggs (7): Eggs bind the pudding and create a rich, custardy texture. Room temperature eggs work best for even whisking.
Whole Milk (2 and 1/2 cups): Whole milk adds creaminess. Substitute with 2% for a lighter version if desired, but the texture may slightly change.
Heavy Cream (1 cup): The heavy cream enriches the pudding, making it indulgent. If you’re looking to lighten it up, consider using half and half.
Spiced Rum (1/4 cup): This adds depth and warmth. Regular dark or golden rum can also work beautifully. If you’re avoiding alcohol, try using vanilla extract for sweetness.
Granulated Sugar (1 cup): Sugar is essential for sweetness, balancing the flavors. Alter the quantity based on your taste preference.
Brown Sugar (1/4 cup): Gives that lovely, deep, caramel-like flavor. Both light and dark work well, so choose based on what you have.
Pure Vanilla Extract (2 teaspoons): Real vanilla elevates this dessert. Avoid imitation for a more genuine flavor.
Cinnamon (1 teaspoon): Ground cinnamon complements the rich flavors, adding warmth without overpowering the dish.
Salt (1/4 teaspoon): A pinch of salt enhances the sweetness and richness. It’s important for balance.
Raisins or Chocolate Chips (1 cup): Choose raisins for traditional sweetness, or chocolate chips for a dessert-like flavor. Mix for variety!
Unsalted Butter (1/2 cup): Cut into pieces. It’s essential for the butter rum sauce, but ensure to use unsalted to control the overall saltiness.
Heavy Cream for Sauce (1/2 cup): The same creamy richness in the pudding continues that luxurious feel in the sauce.
Additional Spiced Rum for Sauce (2 tablespoons): Enhances the sauce’s flavor, making it irresistible for drizzling over the pudding.
Salt for Sauce (1/4 teaspoon): Again, just a pinch to enhance overall flavors.

How to Make Bread Pudding with Butter Rum Sauce

Prepare the Bread: Begin by cutting your loaf of bread into 1-inch cubes. Lay them out on a baking sheet and let them air out at room temperature for a few hours or up to 24 hours. This process helps the cubes dry out, ensuring they absorb the custard beautifully.

Grease the Baking Pan: Take a 9×13-inch baking dish (or a similar-sized baking pan) and coat it generously with non-stick spray. Once prepared, spread the cubed bread evenly in the pan. If you’re using raisins or any chips, sprinkle them on top for added sweetness and texture.

Whisk the Custard Mixture: In a large bowl (preferably one with a spout for easy pouring), whisk together the eggs, milk, cream, rum, both sugars, vanilla, cinnamon, and salt until everything is completely blended. The mixture should achieve a smooth consistency, full of fragrant promise.

Soak the Bread: Carefully pour the custard mixture over the bread cubes, ensuring every piece is well coated. Cover the pan tightly with plastic wrap and let it chill in the refrigerator for at least 4 hours, or up to 24 hours. This soaking time is crucial; it allows all the flavors to meld and the bread to absorb the custard.

Preheat and Rest: When you’re ready to bake, preheat your oven to 350°F (177°C). While it heats up, take the pan out of the fridge and let it sit at room temperature for 10–15 minutes. This helps equalize the temperature for more even cooking.

Bake to Perfection: Place the pan in the oven and bake uncovered for 50–55 minutes. Keep an eye on it, and if the top begins to brown too quickly, loosely cover it with aluminum foil. The bread pudding is done when the center is set and a knife comes out clean.

Make the Butter Rum Sauce: While the bread pudding bakes, take a medium saucepan and melt the unsalted butter over medium heat. Mix in the brown sugar until it’s completely melted. Gradually pour in the heavy cream while whisking. Bring the mixture to a boil and reduce the heat to medium-low, simmering for about 3 minutes, stirring occasionally.

Finish the Sauce: Remove the saucepan from heat and whisk in the spiced rum and salt. Allow the sauce to cool for at least 10 minutes; it will thicken up as it cools and develop a gorgeous glossy finish.

Serve & Enjoy: When the bread pudding is finished baking, let it cool for 5–10 minutes. This is vital as it allows the pudding to settle slightly. Drizzle the luscious butter rum sauce over the pudding or serve it alongside, and if you’re feeling extra indulgent, add a scoop of vanilla ice cream on top!

Storing & Reheating

To store leftover bread pudding, cover it tightly with plastic wrap or transfer it to an airtight container. It will keep well in the refrigerator for up to 3 days. Or, if you’d like to enjoy it later, freeze pieces wrapped in foil or freezer-safe containers for up to 3 months. To reheat, place individual portions in the microwave for about 30 seconds to 1 minute or pop it in a preheated oven at 350°F (177°C) for about 10–15 minutes. Keep in mind that while the flavor will remain delightful, the texture might slightly change after freezing.

Chef’s Helpful Tips

Ensure your bread is genuinely day-old or toasted to avoid a soggy pudding.
Whisk the custard until everything is fully combined to achieve a smooth texture.
For an extra special touch, consider adding chopped nuts to the pudding for added crunch.
Keep a keen eye on baking time, as ovens can vary; aim for a gently puffed top that’s just set in the center.
Always let the sauce cool slightly to achieve the right consistency before serving; this enhances its drizzle factor!
Prepare the pudding the night before and bake it the next day for an effortless dessert.

The enticing scent of Bread Pudding with Butter Rum Sauce wafts through your space, tempting you to take that first warm slice. This recipe captures the essence of cozy comfort while allowing for endless possibilities of customization. Whether you stick to the classic formula or dare to mix in your favorite spices and flavors, you’ll be rewarded with a dessert that speaks to the heart. Don’t hesitate to experiment; it’s all about making it your own. Now, gather those ingredients and get to creating a sweet treat that will be cherished by all!

Recipe FAQs

Can I use fresh bread instead of day-old?

Of course! If you’re using fresh bread, simply toast the cubes in the oven for about 10 minutes at 350°F to help them dry out a little. This step ensures they can absorb the custard better without becoming too mushy.

Can I make this recipe in advance?

Yes! The bread pudding can be assembled and soaked in the fridge overnight. This not only saves time but also intensifies the flavors. Just bake it right before serving for the best results.

What can I substitute for spiced rum?

If you prefer not to use alcohol, feel free to omit the rum entirely; just replace it with an extra splash of vanilla extract. Alternatively, apple juice or a mix of water with a teaspoon of cinnamon can mimic some of the spiced flavor.

How do I know when the bread pudding is done?

The center should no longer be liquid when gently shaken, and a knife inserted should come out clean. It should be golden on top and set in the center. Just keep an eye on it to avoid over-baking!