Bread Pudding with Butter Rum Sauce

This Bread Pudding with Butter Rum Sauce is warm, rich, and indulgent—everything I crave in a classic dessert. I take cubes of soft bread soaked in a spiced custard, bake it until golden, and then drizzle it with a buttery rum-infused sauce that soaks into every bite. It’s cozy, comforting, and perfect for holidays or anytime I want something truly decadent.

Why You’ll Love This Recipe

I love this bread pudding because it’s a timeless dessert that’s easy to make and never fails to impress. The buttery rum sauce takes it over the top, adding sweetness and warmth that complements the soft, custardy interior and golden edges. It’s also a great way to use up stale bread—and it tastes even better the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the bread pudding:

• Day-old bread (French bread, brioche, or challah), cubed

• Whole milk or half-and-half

• Eggs

• Granulated sugar

• Brown sugar

• Vanilla extract

• Ground cinnamon

• Ground nutmeg

• Salt

• Optional: raisins or chopped pecans

For the butter rum sauce:

• Unsalted butter

• Brown sugar

• Heavy cream

• Rum (dark or spiced)

• Vanilla extract

• Pinch of salt

Directions

1. I preheat the oven to 350°F (175°C) and grease a baking dish (8×8 or similar size).

2. I place the bread cubes in the prepared dish.

3. In a mixing bowl, I whisk together the milk, eggs, sugars, vanilla, cinnamon, nutmeg, and salt.

4. I pour the custard mixture evenly over the bread, pressing the cubes down gently to soak.

5. I let it sit for 15–20 minutes so the bread absorbs all the flavor.

6. I bake for 40–45 minutes, until the top is golden and the center is set.

7. While it bakes, I make the sauce by melting butter in a saucepan, then stirring in the brown sugar, cream, and salt.

8. I let it simmer for a couple of minutes before removing from heat and stirring in the rum and vanilla.

9. Once the pudding is out of the oven, I let it cool slightly, then drizzle the warm butter rum sauce generously over the top before serving.

Servings and timing

This recipe makes 6–8 servings. It takes about 15 minutes to prep and 45 minutes to bake, plus a few minutes for the sauce.

Variations

• I use bourbon or whiskey instead of rum for a different flavor twist.

• For a fruitier version, I add chopped apples or dried cranberries.

• I’ve used eggnog in place of some of the milk during the holidays for extra richness.

• Chocolate chips or white chocolate chunks make it more indulgent.

• I use coconut milk and coconut sugar for a dairy-free version, and skip the cream in the sauce.

Storage/reheating

I store leftovers in the fridge, tightly covered, for up to 4 days. To reheat, I warm individual servings in the microwave or reheat the entire dish covered in the oven at 325°F until hot.

The butter rum sauce can be stored separately in a jar in the fridge and gently reheated on the stove or in the microwave before serving.

FAQs

What’s the best bread to use?

I use French bread, brioche, or challah. Day-old or slightly stale bread works best because it holds up to the custard.

Can I make this ahead of time?

Yes, I assemble the bread pudding and refrigerate it (uncooked) overnight. I bake it the next day and make the sauce fresh.

Can I freeze bread pudding?

Yes, I freeze it (without the sauce) in an airtight container. I thaw it overnight and reheat in the oven, then top with sauce before serving.

Can I use non-dairy milk?

Absolutely. I’ve made it with almond milk or oat milk and it still comes out delicious—just be sure to use a thick, creamy variety for the best texture.

Conclusion

This Bread Pudding with Butter Rum Sauce is everything I want in a dessert—comforting, rich, and bursting with warm, nostalgic flavor. Whether I’m serving it for a holiday meal or just treating myself on a chilly evening, this dish never fails to impress. The gooey center, golden top, and decadent rum sauce make every bite unforgettable.

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