Description
A warm, rich dessert made with soft custardy bread pudding and topped with a smooth, buttery rum sauce for a comforting and indulgent treat.
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
Instructions
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- In a large bowl, combine bread cubes with milk and let soak for a few minutes.
- Add eggs, sugar, vanilla extract, cinnamon, nutmeg, melted butter, and raisins if using. Mix well.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 40–45 minutes until the top is golden and the center is set.
- While baking, prepare the sauce by melting butter in a saucepan over medium heat.
- Add brown sugar and heavy cream, stirring until smooth and slightly thickened.
- Stir in rum extract (or dark rum) and vanilla extract, then remove from heat.
- Serve the bread pudding warm, drizzled generously with the butter rum sauce.
Notes
- Use slightly stale bread for the best texture.
- Brioche or challah adds extra richness.
- Adjust sweetness by reducing sugar if desired.
- Add nuts, chocolate chips, or fruit for variation.
- Serve warm for the best flavor and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 35 g
- Sodium: 280 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 110 mg
