Bread Pudding Recipe with Rum Sauce: The Ultimate Comfort Dessert

Bread pudding. Just the name conjures images of cozy kitchens, the comforting aroma of cinnamon and vanilla, and the satisfying warmth of a truly decadent dessert. This isn’t just any bread pudding; this is a bread pudding that’s been elevated to new heights with a rich, buttery rum sauce that will have you licking your plate clean. Perfect for a holiday gathering, a special occasion, or simply a weekend treat, this recipe is surprisingly easy to make and guaranteed to impress.

Why This Recipe Works

This bread pudding recipe stands out for several key reasons:

• The Right Bread: We use a slightly stale, crusty bread, like challah or brioche. These breads absorb the custard beautifully without becoming mushy, and their rich flavor complements the other ingredients perfectly.
• Custard Ratio: The ratio of eggs to milk and cream is crucial for achieving that perfect balance of richness and texture. Too many eggs, and the pudding will be dense and rubbery. Too little, and it will be soupy. Our recipe strikes the ideal balance.
• Infusion of Flavor: We don’t just rely on cinnamon and vanilla. A touch of nutmeg and a hint of orange zest elevate the flavor profile, adding complexity and depth.
• The Rum Sauce: This isn’t an afterthought; it’s an integral part of the experience. The rum sauce is rich, buttery, and boozy (but not overwhelmingly so), adding moisture and a decadent finish.
• Baking Technique: Baking the bread pudding in a water bath (bain-marie) ensures even cooking and prevents the edges from drying out, resulting in a perfectly creamy texture throughout.

Ingredients

For the Bread Pudding:

• 8 cups (about 1 pound) stale challah or brioche bread, cut into 1-inch cubes
• 4 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon orange zest
• 1/4 cup raisins (optional)
• 2 tablespoons unsalted butter, melted, for greasing the pan

For the Rum Sauce:

• 1/2 cup (1 stick) unsalted butter
• 1 cup packed brown sugar
• 1/2 cup heavy cream
• 1/4 cup dark rum
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

Get Started:

1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish with melted butter.
2. Spread the bread cubes in the prepared baking dish. If using raisins, sprinkle them evenly over the bread.

Make the Custard:

1. In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and orange zest until well combined.
2. Pour the custard mixture evenly over the bread cubes, making sure to saturate all the bread. Gently press down on the bread to help it absorb the custard.
3. Let the bread pudding sit for at least 30 minutes (or up to 1 hour) to allow the bread to fully absorb the custard. This step is crucial for a moist and flavorful bread pudding.

Bake the Bread Pudding:

1. Place the baking dish inside a larger baking pan. Pour hot water into the larger pan until it reaches halfway up the sides of the baking dish (this creates a water bath).
2. Carefully transfer the entire setup to the preheated oven.
3. Bake for 45-55 minutes, or until the bread pudding is golden brown and set, but still slightly jiggly in the center. A toothpick inserted into the center should come out with moist crumbs clinging to it.
4. Remove the baking dish from the water bath and let the bread pudding cool slightly before serving.

Make the Rum Sauce:

1. While the bread pudding is baking, prepare the rum sauce. In a medium saucepan, melt the butter over medium heat.
2. Stir in the brown sugar and cook, stirring constantly, until the sugar is dissolved and the mixture is smooth.
3. Gradually whisk in the heavy cream and bring to a simmer.
4. Reduce heat to low and simmer for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.
5. Remove from heat and stir in the rum, vanilla extract, and salt.

Serve:

1. Spoon warm rum sauce generously over individual servings of bread pudding.
2. Serve immediately and enjoy!

Tips for Success

• Use Stale Bread: Fresh bread will become too mushy. Stale bread is key to absorbing the custard properly. If your bread isn’t stale enough, you can cube it and leave it out overnight.
• Don’t Skip the Soaking Time: Allowing the bread to soak in the custard is crucial for a moist and flavorful bread pudding. The longer it soaks, the better.
• Water Bath is Your Friend: The water bath (bain-marie) ensures even cooking and prevents the bread pudding from drying out. Don’t skip this step!
• Adjust the Rum: If you prefer a less boozy sauce, you can reduce the amount of rum or use rum extract instead. For a non-alcoholic version, omit the rum altogether and add a tablespoon of apple cider vinegar for a similar flavor complexity.
• Get Creative with Add-ins: Feel free to add other ingredients to the bread pudding, such as chocolate chips, dried cranberries, pecans, or walnuts.
• Check for Doneness: The bread pudding is done when it’s golden brown and set around the edges, but still slightly jiggly in the center. A toothpick inserted into the center should come out with moist crumbs clinging to it.

Storage Instructions

Bread Pudding: Leftover bread pudding can be stored in the refrigerator for up to 3 days. Cover tightly with plastic wrap or store in an airtight container. To reheat, bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through. You can also microwave individual portions.

Rum Sauce: Leftover rum sauce can be stored in the refrigerator for up to 1 week. Store in an airtight container. To reheat, gently warm the sauce in a saucepan over low heat, stirring occasionally, until smooth and heated through.

FAQ

Can I use a different type of bread?

Yes, you can use other types of bread, such as croissants, French bread, or even leftover panettone. Just make sure the bread is slightly stale.

Can I make this bread pudding ahead of time?

Yes, you can assemble the bread pudding up to 24 hours in advance. Cover it tightly with plastic wrap and store it in the refrigerator. When ready to bake, remove it from the refrigerator and let it sit at room temperature for 30 minutes before baking as directed.

Can I freeze this bread pudding?

While you can freeze bread pudding, the texture may change slightly upon thawing. To freeze, let the bread pudding cool completely, then cut it into individual portions. Wrap each portion tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Can I make the rum sauce ahead of time?

Absolutely! The rum sauce can be made up to a week in advance and stored in the refrigerator. Reheat gently before serving.

What if I don’t have dark rum?

You can use light rum or even brandy in place of dark rum. The flavor will be slightly different, but still delicious.

Conclusion

This bread pudding with rum sauce recipe is more than just a dessert; it’s an experience. The combination of warm, comforting bread pudding and rich, boozy rum sauce is simply irresistible. Whether you’re looking for a show-stopping dessert for a special occasion or a cozy treat to enjoy on a chilly evening, this recipe is sure to become a new favorite. So, gather your ingredients, preheat your oven, and get ready to indulge in the ultimate comfort dessert!