Bread Pudding with Rum Sauce (Plus VIDEO)

This Bread Pudding is a fantastic bread dessert with raisins and classic warm flavors from allspice, cinnamon, nutmeg, and bourbon. Then top it all off with a spiced rum sauce, and you’ll have an extraordinary cozy breakfast or brunch that doubles up as a holiday dessert.

Contents… What is Bread Pudding? Bread Pudding Recipe Ingredients Recipe Variations Tips and Tricks Serving and Storage Instructions FAQs What Goes with Bread Pudding? More Pudding Recipes to Try How To Make Bread Pudding Watch How To Make It

I can’t put into words how to describe the first time I tried this bread pudding recipe in a cafe in New Orleans a few years ago.

I only remember recognizing those cozy warm flavors, especially that comforting bourbon flavor in the pudding and rum sauce. It seemed to me like the gates of heaven opened, and the angels sang as I helped myself to seconds and even thirds.

So, of course, I’ve been trying to recreate that deliciousness ever since then. And, thankfully, I finally came up with a recipe that closely resembles or is even better than what I had back then.

But that’s not for me to say. As the saying, “The proof of the pudding is in the eating.” So go ahead; try it yourself.😉

What is Bread Pudding?

This recipe is a classic bread-based dessert with different variations and names across the world.

Bread pudding recipes are a fantastic way to use day-old bread. In fact, it’s usually made with stale bread, milk or cream, sugar, eggs, and butter. Additionally, you throw in spices like cinnamon, nutmeg, and vanilla. The bread soaks up the liquid mixture and is baked until beautifully golden.

Moreover, you could also toss in some scrumptious add-ins, like dried fruits and nuts, and serve with some sweet syrup or honey. There’s nothing quite the same as fresh-from-the-oven fragrant bread pudding!

Bread Pudding Recipe Ingredients

Honestly, this is by far the best bread pudding recipe I’ve ever made, and I couldn’t be any happier. Aside from that, it uses simple ingredients that you can easily find at any grocery store. Here’s what you need for this bread pudding:

• French Bread – Since the bread is the base of this dish, it’s a must to use good quality bread. I usually use a day-old French bread or Challah Bread. You may also use brioche buns or hamburger buns. Or any bread that would soak up well the delicious custard mixture. Yum!
• Whole Milk – What’s great about making bread pudding is that you can actually use any milk you prefer. However, for creamier and tastier bread pudding, I highly suggest using whole milk.
• Eggs – And, of course, aside from milk, we also need eggs to make our creamy custard mixture. Yum!
• Sugar – I used 1½ cups of sugar for this recipe. Feel free to adjust the amount according to your palate. 😉
• Vanilla Extract – The added vanilla flavor in the background is something you don’t wanna miss. And while we’re at it, did you know you can make your own vanilla extract from scratch? Yes! And it’s so easy!
• Allspice, Cinnamon, and Nutmeg – You could make your bread pudding plain, but why? Why not throw in a little spice for more warm and cozy flavors? Yes, please! The extra flavors will make it more enticing and toothsome. Absolutely amazing!
• Bourbon Whiskey – We’ll use this to soak our raisins. Oh! That subtle boozy kick when you bite into raisins is totally a pleasant surprise. But if bourbon is not your thing, feel free to leave it out. 😉 Or you could use rum. I won’t tell. 🤫
• Raisins – You’ll love this breakfast and dessert in one, with or without the raisins. You can also swap or add dried cranberries, dates, or chopped figs to add more interesting textures and flavors. 😉 
• Butter – Our bread dessert wouldn’t be the same without buttery goodness. So, I strongly recommend NOT to skip this one.

Rum Sauce

The ingredients listed above make a melt-in-your-mouth bread dessert all by themselves. But why stop from there if you can make it even MORE DECADENT. Yes! This rum sauce here is a must-have. It’s like the butter to your bread OR the cheese to your macaroni. See where I’m going here? Okay, good.

To make the sauce, you’ll only need:

• Butter – This is an essential ingredient to make our caramel-like rum sauce richer and tastier. Simply fantastic!
• Heavy Cream – The creamier, the better, of course! And yes, you can swap it with milk or half-and-half. Just add some cornstarch slurry or roux if you want your rum sauce a little on the thicker side.
• Brown and Granulated Sugar – Oh, how sad life would be without the sugar. Right? Thankfully, they exist to add sweetness to our life.
• Salt – Don’t underestimate the power of salt. It may be cheap, but it is the great flavor balancer.
• Spiced Rum – I like the bold and robust flavor it adds to this luscious sauce. Plus, it is a tad sweeter than regular rum, and it’s more flavorsome because it’s “spiced,” of course. 😉

Recipe Variations

• Coquito-Inspired – You can swap the milk mixture with my homemade Puerto Rican Eggnog – Coquito instead of the usual creamy custard. This recipe will add more holiday flavors to our classic bread pudding recipe. 👌
• Chocolatey Rich – Chocolate flavor for the win! Melt some semi-sweet chocolates with cream and milk. Yum! Let it cool for a minute (so as not to cook the eggs) and add it to the egg mixture, and you’re all set.
• Apple Bread Pudding – Peel and chop two medium apples and fold them along with the raisins, and you’re good to go. Easy peasy!
• Banana Bread Pudding – And, of course, it works with bananas, too! Just mash two or three medium-sized ripe bananas and fold them into the egg mixture, and it’s done. I bet it would taste even better with some fresh strawberries and blueberries as well. Fantastic!
• Pumpkin Goodness – Add three teaspoons of pumpkin puree to the egg mixture for that pumpkin flair in your pudding. Oh yeah!
• Savory Swap – This is just as delicious if you go the savory route. Just swap the sugar with cheese and the spices with herbs. Maybe Italian Seasoning? A winner dish, indeed!
• More Texture – Aside from dried fruits, you can also add your favorite nuts, such as almonds, cashew, walnuts, and pecans, to make it more enjoyable. Or some chocolate chips to satisfy your sweet tooth cravings.

Tips and Tricks

1. Want a kid-friendly sauce? Replace spiced rum with vanilla or almond extract. On the other hand, you could serve it with Coconut Caramel Dipping Sauce or Brown Butter Glaze. Drooling!
2. You may replace the milk mixture with my Homemade Coquito. You can use full-fat coconut milk and dairy-free butter if you want a dairy-free version.
3. Rum or brandy are good swaps for the bourbon. For a non-boozy one, swap it with a ¼-½ cup of water mixed with a tbsp vanilla or almond extract.
4. If you’re not crazy about raisins, you may omit them or swap them with dried cranberries, chopped dates, or chopped figs.
5. You can bake the pudding ahead, let it cool completely, and wrap it tightly before storing it in the fridge. Another option is to soak the bread for up to 24 hours and place it in the fridge, covered. Then do the baking the next day to save time.

Serving and Storage Instructions

This easy Bread Pudding can actually be served warm, at room temperature, or cold. However, I find that savory ones are best served warm and the sweet ones, at room temperature or chilled. For this recipe, let it cool for at least 10 minutes before serving.

Making Ahead

Sure! Just like this French Toast Bake, this homemade raisin bread pudding makes an amazing make-ahead breakfast, brunch, or dessert.

• You can bake the pudding, let it cool completely, and wrap it tightly before storing it in the fridge.
• Another option is to soak the bread for up to 24 hours and place it in the fridge, covered. Then do the baking the next day to save time. Voila! Easy pudding right on your table!

Storing 

• Storing – Don’t add all the sauce if you intend to store some of your bread pudding. That way, it won’t get mushy after refrigerating or freezing. Also, keep the sauce in a separate container. This way, you’ll still have more sauce left for the leftovers.
• Refrigerate – It is best to eat bread pudding right away. No doubt about that! However, in case of leftovers (which is unlikely to happen), you can store them in a clean, dry sealed container and refrigerate them for up to five days.
• Freeze – Wrap the leftovers in individual portions for easy thawing. Wrap them tightly with a cling wrap, then foil or freezer-safe resealable bag. It should last in the freezer for up to three months.
• Thaw – When you’re ready to serve this bread pudding, just thaw it overnight in the fridge.

Reheating

• Microwave – This is not an ideal way to reheat bread pudding. Bread tends to get tough in the microwave. However, you can start at 15-second intervals until heated through.
• Oven – When reheating a big batch, an oven is better. Cover the baking dish tightly with foil and reheat at 300℉/150℃ for 15-20 minutes or until warmed.

Note: If you intend to freeze your bread pudding, don’t add the rum sauce yet because the liquid will crystalize and make a mushy bread pudding after thawing.

FAQs

What Goes with Bread Pudding?

Aside from this luscious Rum Sauce, you can also enjoy bread pudding served with incredible sauces below.

• Caramel Sauce
• Chocolate Gravy
• Homemade Whipped Cream
• Creme Anglaise
• Lemon Curd

More Pudding Recipes to Try

• Rice Pudding
• Malva Pudding
• Pistachio Pudding
• Corn Pudding
• Passion Fruit Pudding Cake

Want to try recipes like this? Check out my collection of Bread Desserts HERE.

How To Make Bread Pudding

Break the Bread into Pieces

• Preheat oven to 350℉/175℃.
• Soak Raisins – In a small bowl, pour the whiskey over the raisins and stir to combine. Let them soak for at least an hour or more. Set aside. (Photo 1)
• Soak the Bread – Cut the bread into 1-inch cubes. Pour the milk into a large bowl and add the bread cubes. Use your hands to press all the bread into the milk until all pieces are covered. (Photos 2-3)
• Combine – Combine eggs, sugar, vanilla, allspice, cinnamon, and nutmeg in a separate medium bowl. (Photo 4)

Assemble the Bread Pudding

• Mix It All – Beat the egg mixture until thoroughly combined and pour it over the bread mixture. Then add the whiskey-soaked raisins. Stir very gently with a wooden spoon, making sure the bread pieces don’t break apart. (Photos 5-8)
• Grease – Take softened butter using a paper towel or cloth and spread it around a 9×13 baking pan, making sure to coat the sides and bottom. Alternatively, use a spray. (Photo 9)
• Bake – Pour the bread pudding mixture into the pan and bake for 30-40 minutes. When done, the pudding should be slightly brown, and the edges should start to pull away from the sides. Let it cool for 10 minutes before serving. (Photo 10)

Make the Rum Sauce

• Combine and Heat – Combine butter, heavy cream, brown sugar, granulated sugar, salt, and rum into a small saucepan over medium heat and simmer until sauce starts to thicken, about 10 minutes. (Photo 11)
• Cool – The sauce will continue to thicken as it cools. If it gets too hard, add a tablespoon of heavy cream or milk to thin it out. (Photo 12)
• Pour immediately over bread pudding and serve.

Watch How To Make It

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This blog post was first published in November 2019 and has been updated with new photos, an additional write-up, and a video.