Bread Pudding with Butter Rum Sauce
The aroma of freshly baked bread pudding wafts through the air, filling the kitchen with warmth and nostalgia. You can almost taste the creamy custard hugging each delicious cube of day-old bread, mingling with hints of cinnamon and the gentle kick of spiced rum. It’s a dessert that takes you back to cozy family gatherings or festive celebrations, where laughter and stories flow as generously as the creamy Butter Rum Sauce drizzled on top. The moment you plunge your spoon into that golden brown dessert, and the rich sweetness melts in your mouth, you’ll find yourself savoring every bite.
Table of Contents
I still remember the first time I made Bread Pudding with Butter Rum Sauce at home for a holiday gathering. Friends gathered around the table, their eager faces lighting up with anticipation as the pudding came out of the oven, all puffy and inviting. The moments shared over this simple yet decadent dish remind us to cherish time with loved ones. It’s the perfect dessert for any occasion, whispering hospitality and warmth with every decadent bite. Let’s dive into making this delightful treat so you can create your own beautiful memories!
Why You’ll Love This Recipe
- Simple & Quick: Takes just 25 minutes to prep while the oven does the work!
- Irresistible Flavor: The creamy, custard-like texture paired with the sweet touch of rum makes each bite pure bliss.
- Eye-Catching Appeal: This dish boasts an impressive look, making it perfect for gatherings or holiday feasts.
- Flexible Serving: Enjoy it warm as dessert, or even as a sweet breakfast treat with coffee!
- Diet-Friendly Options: Easily adaptable to fit gluten-free or dairy-free diets.
Ingredients You’ll Need
- Sturdy Day-Old Bread (12–16 ounces): Use a loaf of bread that has had a chance to dry out, like French bread or brioche, to hold the custard without falling apart. This is crucial for that perfect texture.
- Large Eggs (7): They serve as a binding element, creating the foundation of that rich custard layer. Room temperature eggs work best for smooth mixing.
- Whole Milk (2½ cups): Milk lends a creaminess. For a richer flavor, you can substitute with half-and-half.
- Heavy Cream (1 cup): This adds luxuriousness to your custard, intensifying the overall flavor. Look for high-quality cream for the best results.
- Spiced Rum (¼ cup): Choose a rum that complements the flavor profile, enhancing warmth and sweetness. If you prefer, regular dark or golden rum works just fine.
- Granulated Sugar (1 cup): Sweeten it up! Adjust the amount depending on your preference or if you’re using sweet toppings.
- Brown Sugar (¼ cup): This adds depth and caramel notes that are simply irresistible.
- Vanilla Extract (2 teaspoons): Pure extract or vanilla bean paste adds an aromatic quality; skip the imitation stuff for the best flavor.
- Cinnamon (1 teaspoon): This warming spice is a must for flavor. Adjust to your taste if you’re a cinnamon lover!
- Salt (¼ teaspoon): Balances the sweetness and enhances the overall flavor profile.
- Raisins or Chocolate Chips (1 cup): Choose your mix-in! Raisins add a delightful chewiness, while chocolate chips bring a splash of fun.
- Unsalted Butter (½ cup): Cut into pieces to create a luscious Butter Rum Sauce that elevates this dish to heavenly heights.
- Heavy Cream for Sauce (½ cup): Adds richness to the sauce that will pour beautifully over your warm pudding.
- Additional Rum for Sauce (2 tablespoons): Enhances the flavor of the sauce, but feel free to leave it out if preferred.
- Salt for Sauce (¼ teaspoon): Just a hint boosts all those fabulous flavors!
How to Make Bread Pudding with Butter Rum Sauce
Cube the Bread: Begin by cutting your sturdy bread into 1-inch cubes, ensuring they are of uniform size for even soaking. Spread the cubes on a baking sheet and allow them to sit out uncovered for a few hours or up to 24 hours. If you’re short on time, preheating your oven to 200°F (93°C) and drying the bread for about 10-15 minutes will work too.
Prepare the Baking Pan: Grease a 9×13-inch baking pan with nonstick spray, generously covering all bottom and sides to prevent sticking. Next, fill the pan with the bread cubes, evenly spreading them out. Sprinkle your choice of raisins, cinnamon chips, or chocolate chips over the top for that delightful burst in every bite.
Whisk Together Custard: In a large mixing bowl, combine your eggs, whole milk, heavy cream, spiced rum, granulated sugar, brown sugar, vanilla, cinnamon, and salt. Whisk vigorously until all ingredients are fully integrated and you see a lovely frothy layer on top – this will create the custard that flavors our pudding.
Soak the Bread: Pour the custard mixture evenly over the bread cubes in the prepared pan, ensuring you soak every piece. Cover tightly with plastic wrap and refrigerate for a minimum of 4 hours, or up to 24 hours for the best flavor infusion. This allows the bread to soak up all that rich custard goodness, creating an unforgettable texture.
Preheat and Rest: When ready to bake, remove the pan from the refrigerator and let it sit at room temperature for about 10–15 minutes. Meanwhile, preheat your oven to 350°F (177°C). This helps the pudding bake evenly.
Bake to Perfection: Bake the **Bread Pudding with Butter Rum Sauce** uncovered for 50–55 minutes. The center should be set, with no liquid remaining. If the top begins to brown too much, loosely cover it with aluminum foil to prevent burning. You’ll know it’s done when it puffs up and smells divine!
Make the Butter Rum Sauce: In the meantime, move on to the luscious sauce! Melt the butter in a medium saucepan over medium heat. Add the brown sugar, stirring until melted and blended smoothly. Gradually pour in the heavy cream while whisking constantly. Once bubbling, reduce the heat to medium-low and let it simmer undisturbed for 3 minutes.
Finish the Sauce: Remove the sauce from heat and whisk in the spiced rum and salt, allowing it to cool for about 10 minutes to thicken slightly before serving. The transformation from a simple syrup to a rich sauce is what makes this dessert so special.
Cool and Serve: Once the **Bread Pudding with Butter Rum Sauce** is out of the oven, allow it to cool for 5–10 minutes. The pudding will deflate slightly, creating a perfect texture for cutting into slices. Pour the warm sauce generously over the slices, or serve each portion with its own drizzle. Pairing with vanilla ice cream for an extra indulgent touch is highly recommended!
Storing & Reheating
Leftover Bread Pudding with Butter Rum Sauce can be stored tightly covered in the refrigerator for up to 3 days. Make sure to use an airtight container to maintain moisture. If you’re planning to keep it longer, consider freezing individual servings wrapped tightly in plastic wrap, followed by foil; this keeps it fresh for up to 3 months. When reheating, place slices in a microwave-safe dish, cover with a damp paper towel, and heat for about 30-60 seconds until warmed through. Note: This dessert may lose a bit of its original texture, but a splash of milk or cream can help restore its lovely custardy goodness!
Chef’s Helpful Tips
- Ensure your bread is stale; this will prevent it from becoming soggy during the soaking phase.
- For a silkier texture, whisk eggs and milk thoroughly until smooth. A blender works wonders!
- Experiment with different mix-ins like nuts or different dried fruits to change things up!
- If your pudding isn’t setting, consider baking it longer while checking frequently.
- Enjoy it plain, or elevate with toppings like whipped cream or caramel sauce for a decadent treat.
- This dish can be prepped a day ahead for entertaining, just bake when you’re ready!
Every bite of this Bread Pudding with Butter Rum Sauce is a simple pleasure that draws family and friends together. This dessert is not just a recipe; it’s a canvas for your creativity, inviting you to experiment and add your own flair. The combination of textures and flavors creates a magical experience that will linger long after the last bite. Whether for a holiday gathering or a comforting weeknight treat, this recipe has everything you need to create memories around the table.
Recipe FAQs
Can I use fresh bread instead of day-old?
While it’s possible, using fresh bread may result in a soggier pudding. Day-old bread has lost moisture and is better at soaking up the custard without falling apart.
Can I substitute the rum in the sauce?
Absolutely! You can replace the rum with a variety of flavors like vanilla extract or maple syrup for non-alcoholic options. The sauce will still be delicious!
How do I make this gluten-free?
For a gluten-free version, simply swap in gluten-free bread. Many types work well—you’ll find brands with great flavors at local health food stores.
What can I serve with bread pudding?
This dessert shines on its own, but consider pairing it with a scoop of vanilla ice cream, a dollop of whipped cream, or even some fresh berries for a delightful contrast!
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📖 Recipe Card
Bread Pudding with Butter Rum Sauce
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Bread Pudding with Butter Rum Sauce is a cozy dessert featuring creamy custard, day-old bread, and a rich sauce that elevates every bite. It’s an easy, comforting treat perfect for gatherings or a sweet start to the day!
Ingredients
- Sturdy Day-Old Bread (12–16 ounces)
- Large Eggs (7)
- Whole Milk (2½ cups)
- Heavy Cream (1 cup)
- Spiced Rum (¼ cup)
- Granulated Sugar (1 cup)
- Brown Sugar (¼ cup)
- Vanilla Extract (2 teaspoons)
- Cinnamon (1 teaspoon)
- Salt (¼ teaspoon)
- Raisins or Chocolate Chips (1 cup)
- Unsalted Butter (½ cup)
- Heavy Cream for Sauce (½ cup)
- Additional Rum for Sauce (2 tablespoons)
- Salt for Sauce (¼ teaspoon)
Instructions
- Cube bread into 1-inch cubes and let sit out to dry.
- Grease a 9×13-inch baking pan and fill with bread cubes, adding raisins or chocolate chips if desired.
- Whisk together eggs, milk, cream, rum, sugars, vanilla, cinnamon, and salt until frothy.
- Pour custard over bread cubes and soak for at least 4 hours in the fridge.
- Preheat oven to 350°F (177°C) and let pudding rest at room temperature.
- Bake for 50–55 minutes until set, covering with foil if too brown.
- While baking, melt butter, stir in brown sugar, cream, and simmer for the sauce.
- Finish sauce by whisking in rum and salt, then cool slightly before serving.
- Cool pudding for 5–10 minutes, slice, and serve with warm sauce.
Notes
Use stale bread for the best texture; fresh bread may become soggy.
Feel free to swap rum with flavors like vanilla extract for a non-alcoholic sauce.
Reheat leftovers with a splash of milk or cream to restore moisture.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 150mg
