Bread Pudding with Rum Sauce

Malinda Coletta


This is a great do ahead recipe, last night my guests thought I had put apples in this. I think its the rasins, cinn and nutmeg combo that fooled them!

★★★★★ 2 votes


2 1/4 c
3 tsp
1/2 Tbsp
3 c
heavy cream
3 tsp
vanilla extract
1 lb
day old bread
1 c
rum sauce
3 c
heavy cream
1 1/2 Tbsp
3 Tbsp
9 Tbsp
3/4 c

How to Make Bread Pudding with Rum Sauce


  • 1For the bread pudding: Preheat oven to 350 degrees F. Grease an large baking/roasting pan.
  • 2Combine sugar, cinnamon, and nutmeg in a large bowl. Beat in the eggs until smooth, then work in the heavy cream. Add the vanilla, then the bread cubes. Allow bread to soak up custard.
  • 3Place the raisins in the greased pan. Top with the bread-custard mixture, which prevents the raisins from burning. Bake for approximately 25 to 30 minutes, or until the pudding has a golden brown color and is firm to the touch. If a toothpick inserted in the pudding comes out clean, it is done. The mixture of pudding should be nice and moist, not runny or dry.
  • 4For the rum sauce: Place the cream in a small saucepan over medium heat, and bring to a boil. Whisk cornstarch and water together, and add to cream while whisking. Bring to a boil. Whisk and let simmer for a few seconds, taking care not to burn the mixture on the bottom. Remove from heat.
  • 5Stir in the sugar and rum. Taste to make sure the sauce has a thick consistency, a sufficiently sweet taste, and a good rum flavor.
  • 6Serve pudding right out of the oven with the warm rum can even top with whipped cream!

Printable Recipe Card

About Bread Pudding with Rum Sauce

Course/Dish: Puddings