Name: Bread Pudding with Butter Rum Sauce
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 5 cups day-old bread, cut into cubes; 2 cups milk; 3 large eggs; 3/4 cup sugar; 1 tsp vanilla extract; 1 tsp cinnamon; 1/4 tsp nutmeg; 2 tbsp butter, melted; 1/2 cup raisins (optional); For the butter rum sauce:; 1/2 cup butter; 1 cup brown sugar; 1/2 cup heavy cream; 1–2 tbsp rum extract or dark rum; 1 tsp vanilla extract

I like making this bread pudding with butter rum sauce when I want something warm, comforting, and rich. The soft, custardy bread pairs perfectly with a smooth, buttery sauce that adds a deep, sweet flavor.

Why You’ll Love This Recipe

I love how this dessert transforms simple ingredients into something special. The pudding turns soft and flavorful, while the butter rum sauce adds a luxurious finish. I also enjoy how it’s a great way to use up leftover bread. Bread Pudding with Butter Rum Sauce

Ingredients

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

day-old bread (cut into cubes)
milk
eggs
sugar
vanilla extract
cinnamon
nutmeg
butter
raisins (optional)

For the butter rum sauce:

butter
brown sugar
heavy cream
rum extract or dark rum
vanilla extract

Directions

I start by preheating the oven to 350°F (175°C) and greasing a baking dish.

In a large bowl, I combine the bread cubes with milk and let them soak for a few minutes. Then I mix in the eggs, sugar, vanilla, cinnamon, nutmeg, and raisins if I’m using them.

I pour the mixture into the prepared baking dish and spread it evenly. I bake it for about 40–45 minutes until the top is golden and the center is set.

While the pudding bakes, I prepare the butter rum sauce. I melt butter in a saucepan, then add brown sugar and cream, stirring until smooth. I finish by adding rum extract or a splash of rum and vanilla.

I serve the bread pudding warm, drizzled generously with the butter rum sauce.

Servings and timing

I usually get about 6 servings from this recipe. It takes me around 15 minutes to prepare and about 40–45 minutes to bake. Bread Pudding with Butter Rum Sauce

Variations

I sometimes add chopped nuts or chocolate chips for extra texture. When I want a fruitier version, I include apples or berries. I also like using different types of bread like brioche or challah for a richer result.

storage/reheating

I store leftovers in the refrigerator for up to 3 days. When reheating, I warm the pudding in the oven or microwave and add extra sauce to keep it moist. I can also freeze it for longer storage and thaw before reheating.

FAQs

What type of bread works best?

I prefer using slightly stale bread like brioche or French bread.

Can I make this without alcohol?

Yes, I use rum extract instead of real rum.

How do I know when it’s done?

I check that the center is set and the top is golden brown.

Can I prepare it ahead of time?

Yes, I assemble it ahead and bake it when ready.

Why is my bread pudding dry?

It may need more liquid or less baking time to stay soft.

Conclusion

I keep making this bread pudding with butter rum sauce because it’s warm, rich, and comforting. It’s one of those desserts I turn to when I want something classic that always feels satisfying.