Best 13 Bread Pudding With Rum Sauce Recipes

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Indulge in a delectable journey with our exquisite bread pudding, a classic dessert brimming with warmth and comfort. This culinary treasure, hailing from the kitchens of our ancestors, has been passed down through generations, evolving into a symphony of flavors and textures. From the tender crumb of the bread to the creamy richness of the custard, each bite promises a harmonious blend of sweetness and spice. Accompanied by a velvety rum sauce, this dessert elevates the ordinary into an extraordinary experience. Whether you prefer a classic preparation or a modern twist infused with seasonal fruits, our collection of bread pudding recipes caters to every palate. Embark on a delightful adventure, where nostalgia meets innovation, and create a dessert that will leave your taste buds craving more.

Check out the recipes below so you can choose the best recipe for yourself!

BREAD PUDDING WITH RUM SAUCE



Bread Pudding with Rum Sauce image

Although this dish is a great way to use up old bread, it can also be made with fresh bread. Serve it with a scoop of mango ice cream.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Puddings & Custards     Bread Pudding Recipes

Yield Makes 8 servings

Number Of Ingredients 14

1/4 cup raisins
2 tablespoons dark rum
12 slices white bread, preferably slightly stale (about 1/2 pound)
1 cup milk
1 cup coconut milk
2 eggs
3/4 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
3/4 cup dark brown sugar
1/3 cup water
1/2 cup butter (1 stick)
1/4 cup dark rum

Steps:

  • Preheat the oven to 350 degrees Fahrenheit. Grease a 9 x 13 x 2-inch ovenproof baking dish. In a small bowl, combine the raisins and rum and set aside.
  • Remove the crusts from the bread. In a blender or food processor, blend the crusts into bread crumbs. Set aside 3 tablespoons and reserve the rest for another use. Cube the bread and put the pieces into a large bowl. Pour the milk and coconut milk over the bread. Set aside to saturate completely.
  • In a separate bowl, beat together the eggs, sugar, vanilla, cinnamon, and nutmeg. Pour it over the bread along with the raisins and rum. Stir the mixture until well blended. Pour it into the baking dish and sprinkle the 3 tablespoons of bread crumbs over the top. Bake for 40 minutes.
  • Meanwhile, prepare the sauce. In a small saucepan, combine the brown sugar, water, butter, and rum. Bring to a boil over medium-high heat and boil gently until thickened, about 10 minutes. Pour a little over each portion when serving.

BREAD PUDDING WITH HOT BUTTER RUM SAUCE



Bread Pudding with Hot Butter Rum Sauce image

This bread pudding with hot butter rum sauce is the best bread pudding I've ever had! The sauce alone will change your life.

Provided by Pinch of Yum, adapted from the Neely's Rum Raisin Bread Pudding

Categories     Dessert

Time 1h5m

Yield 12

Number Of Ingredients 12

7-8 cups torn or cubed French bread
3/4 cup dark brown sugar
3 cups milk
4 tablespoons butter
1 teaspoon cinnamon
1 teaspoon vanilla
2/3 cup raisins
1/4 cup rum, divided
4 beaten eggs
1/3 cup heavy cream
1 cup white sugar
1/2 cup butter

Steps:

  • For the bread pudding, cut or tear bread into pieces and place in a large bowl. In a medium saucepan over low heat, melt brown sugar, milk, butter, cinnamon, vanilla, raisins, and 2 1/2 tablespoons rum. Stir constantly until sugar is dissolved. Pour over bread and allow to soak for 30 minutes.
  • Preheat oven to 350 degrees. Add 4 beaten eggs to the soaked bread mixture and stir gently. The bread should be completely saturated with the egg and milk mixture. Pour into a buttered 9-inch square baking dish and bake for 40-50 minutes until the top is browned and the middle is set. Do not overbake or the bread pudding will become dry.
  • For the sauce, melt the heavy cream, white sugar, and butter in a medium saucepan over low heat. Do not boil or the mixture will start to crystallize. When sugar has dissolved, add 1 1/2 tablespoons rum. Pour the warm sauce over each slice of bread pudding before serving.

Nutrition Facts : Calories 402 calories, Sugar 38.2 g, Sodium 268.5 mg, Fat 16.4 g, SaturatedFat 9.7 g, TransFat 0.6 g, Carbohydrate 55.8 g, Fiber 1.8 g, Protein 7.4 g, Cholesterol 103 mg

BREAD PUDDING WITH SPICED RUM SAUCE



Bread Pudding with Spiced Rum Sauce image

Bread Pudding with Spiced Rum Sauce "During a visit to Biloxi, Mississippi, I had dinner at The Seafood Buffet in the Grand Casino," Brenda Hill of Ann Arbor, Michigan. "The bread pudding was served with a wonderful spiced rum sauce.

Categories     Bread     Milk/Cream     Egg     Dessert     Bake     Rosh Hashanah/Yom Kippur     Raisin     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 8

8 large eggs
3 1/2 cups whole milk
2 cups sugar
1 1/2 cups whipping cream
1 teaspoon vanilla extract
1 1-pound loaf cinnamon challah or cinnamon-swirl bread, cut into 1-inch cubes
1 cup golden raisins
Spiced Rum Sauce

Steps:

  • Butter 13x9x2-inch glass baking dish. Whisk eggs in large bowl to blend. Add milk, sugar, cream, and vanilla; whisk to blend well. Stir in bread and raisins. Pour mixture into prepared baking dish. Cover and refrigerate 2 hours.
  • Preheat oven to 350°F. Bake pudding uncovered until puffed and golden, about 1 hour 15 minutes. Cool slightly (pudding will fall). Serve warm with Spiced Rum Sauce.

RUM RAISIN BREAD PUDDING WITH WARM VANILLA SAUCE



Rum Raisin Bread Pudding with Warm Vanilla Sauce image

This easy recipe combines my favorite things in this world -- bread pudding, apples, raisins, vanilla, and rum! The sauce thickens atop the bread pudding, providing an attractive and delicious glaze. We never have leftovers!

Provided by CHICAGOCOOKS22

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h25m

Yield 8

Number Of Ingredients 21

1 tablespoon butter
1 apple, peeled and thinly sliced
¼ cup raisins
1 tablespoon rum
1 pinch ground cinnamon
8 slices cinnamon raisin bread, crusts removed, cut into 3/4 inch cubes
¾ cup brown sugar
¼ cup white sugar
¾ cup nonfat milk
1 cup lowfat evaporated milk
1 tablespoon ground cinnamon
¼ cup butter
2 eggs
½ teaspoon vanilla extract
3 tablespoons nonfat milk
5 teaspoons cornstarch
1 tablespoon butter
1 tablespoon rum
½ cup nonfat milk
¼ cup white sugar
1 tablespoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
  • Melt 1 tablespoon of butter in a small skillet over medium heat. Stir in the apple, raisins, 1 tablespoon rum, and pinch of cinnamon. Cook until the apples are soft, about 10 minutes. Toss apples with bread cubes, and spoon into prepared pan.
  • Combine brown sugar, white sugar, 3/4 cup milk, evaporated milk, 1 tablespoon cinnamon, and 1/4 cup butter in a small saucepan over medium heat. Cook, stirring, until butter is melted, about 5 minutes.
  • Whisk the eggs and 1/2 teaspoon vanilla extract in a small bowl. Whisking constantly, pour hot milk mixture into beaten eggs. Pour custard over bread cubes and apples.
  • Cover pan with aluminum foil; bake in preheated oven for 40 minutes. Remove foil and bake until pudding is puffed and lightly browned, about 10 additional minutes.
  • While the pudding bakes, prepare the rum sauce. Whisk together 3 tablespoons milk and the cornstarch in a small bowl until smooth. Melt the butter over medium heat in a small saucepan. Stir in 1 tablespoon rum, 1/2 cup milk, and 1/4 cup white sugar; bring to a boil. Slowly add cornstarch mixture, stirring until sauce thickens. Remove from heat and stir in 1 tablespoon vanilla.
  • Pour rum sauce over warm pudding. Let rest for 5 minutes before serving. The sauce will continue to thicken and form a beautiful glaze.

Nutrition Facts : Calories 362.4 calories, Carbohydrate 54.3 g, Cholesterol 75.6 mg, Fat 12 g, Fiber 2.1 g, Protein 8.5 g, SaturatedFat 6.4 g, Sodium 244.5 mg, Sugar 42.3 g

PECAN BREAD PUDDING WITH RUM CUSTARD SAUCE



Pecan Bread Pudding with Rum Custard Sauce image

Fat-free ingredients, though not suitable for all baking recipes, work like a charm in this homey dessert. -Virginia Anthony, Jacksonville, Florida

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 6 servings (1-1/2 cups sauce).

Number Of Ingredients 21

3/4 cup fat-free milk
3/4 cup fat-free evaporated milk
1/2 cup egg substitute
1/3 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 cups cubed day-old French bread
1/3 cup chopped pecans, toasted
RUM CUSTARD SAUCE:
1/4 cup sugar
4 teaspoons cornstarch
1/8 teaspoon salt
1/2 cup fat-free milk
1/2 cup fat-free evaporated milk
2 tablespoons egg substitute
1 tablespoon butter
1 tablespoon rum or 1/2 teaspoon rum extract
1/4 teaspoon vanilla extract
1/8 teaspoon butter flavoring

Steps:

  • In a large bowl, whisk the first eight ingredients. Gently stir in bread and pecans; let stand for 10 minutes or until bread is softened., Transfer to an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean., For sauce, combine the sugar, cornstarch and salt in a small heavy saucepan. Stir in milk and evaporated milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer., Remove from the heat. Whisk a small amount of the hot mixture into the egg substitute; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the remaining ingredients. Serve warm with bread pudding. Refrigerate leftovers.

Nutrition Facts : Calories 286 calories, Fat 8g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 455mg sodium, Carbohydrate 43g carbohydrate (30g sugars, Fiber 1g fiber), Protein 11g protein.

NEW ORLEANS STYLE BREAD PUDDING WITH RUM SAUCE



New Orleans Style Bread Pudding With Rum Sauce image

Make and share this New Orleans Style Bread Pudding With Rum Sauce recipe from Food.com.

Provided by Ex-Pat Mama

Categories     Dessert

Time 2h30m

Yield 16 serving(s)

Number Of Ingredients 19

12 -14 cups bread cubes, day old french bread is best
1 tablespoon unsalted butter
2 cups heavy cream
4 cups whole milk
6 large eggs
1 7/8 cups brown sugar
4 1/2 teaspoons vanilla extract
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup raisins
confectioners' sugar, for garnish
2 cups heavy cream
1/2 cup whole milk
1/2 cup sugar
2 tablespoons cornstarch
3/4 cup rum (or bourbon if preferred)
1 pinch salt
2 tablespoons unsalted butter

Steps:

  • Using the first 12 ingredients (from bread cubes down to confectioner's sugar) prepare the bread pudding by following the steps below:.
  • Preheat oven to 350 ℉. Grease a 9x13 inch baking pan with the butter. Set aside.
  • Place the bread cubes in a large bowl.
  • Combine the cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt and raisins in a large bowl. Stir to combine and then pour over the bread cubes. Allow to sit at room temperature for 30 to 45 minutes.
  • Transfer to the prepared pan and bake until the center of the pudding is set, 50 to 60 minutes.
  • Garnish with the confectioner's sugar and serve with Rum Sauce - directions below:.
  • In a one quart saucepan over medium heat, combine the cream milk and sugar. Place the cornstarch and 1/4 cup of the rum in a small bowl and whisk into a slurry.
  • Pour the slurry into the cream sauce and bring to a boil. Once the sauce boils, reduce the heat to a gentle simmer and cook, stirring occasionally for 5 minutes.
  • Remove the sauce from heat. Stir in the salt, butter, and remaining 1/2 cup of rum. Serve warm.

RUM RAISIN BREAD PUDDING



Rum Raisin Bread Pudding image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 9

3 cups milk
3 tablespoons butter
1 teaspoons vanilla extract
1 teaspoons ground cinnamon
3/4 cup packed brown sugar
3 tablespoons rum
1/2 cup raisins
7 (1/2-inch) slices brioche bread, cubed or torn
4 eggs, beaten

Steps:

  • Preheat oven to 350 degrees F.
  • In a large saucepan, add milk, butter, vanilla, cinnamon, brown sugar, rum and raisins and heat until warm. Simmer and stir until sugar dissolves.
  • Into a large bowl add the cubed bread and pour in the hot milk mixture. Let sit for 30 minutes so the bread absorbs the milk.
  • Add the beaten eggs to the bread and milk mixture and stir. Pour bread pudding into a buttered 1 1/2-quart baking dish and bake for 50 minutes.

BREAD PUDDING WITH RUM SAUCE



Bread Pudding With Rum Sauce image

Make and share this Bread Pudding With Rum Sauce recipe from Food.com.

Provided by Boomette

Categories     Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 14

2 cups milk
4 eggs, separated
1 cup brown sugar
1 tablespoon dark rum
1/2 teaspoon vanilla extract
5 1/2 cups day-old white bread, cut in small cubes
1/2 cup golden raisin
1 1/2 cups brown sugar
2 teaspoons all-purpose flour
3/4 cup 35% cream
3/4 cup milk
1 tablespoon dark rum
1 teaspoon vanilla extract
1/2 cup roasted whole pecans

Steps:

  • Position the oven rack at the center of the oven. Preheat the oven to 350 °F (180 °C).
  • Butter an 8 in (20 cm) diameter soufflé mould that has an 8 cups (2 litres) volume and sprinkle with sugar.
  • In a bowl, mix the milk, the egg yolks, brown sugar, the rum and vanilla. Add the bread and raisins. Let the mixture impregnate for 10 minutes.
  • In another bowl, beat the egg whites until there is a formation of firm peaks.
  • Using a spatula, little by little incorporate the meringue to the bread mixture while folding carefully. Pour into the mould.
  • Bake for about 1 hour, or until the center is firm and slightly humid.
  • Serve immediately. Decorate with pecans and coat with the sauce.
  • Rum Sauce :.
  • In a sauce pan, mix the brown sugar and flour.
  • Add the cream, milk, rum and vanilla.
  • Bring to a boil while whisking constantly. Let it become lukewarm while whisking a few times.

BREAD PUDDING WITH CARAMEL RUM SAUCE



Bread Pudding with Caramel Rum Sauce image

Provided by Sandra Lee

Categories     dessert

Time 1h5m

Yield 8 to 10 servings

Number Of Ingredients 14

Nonstick cooking spray
1 pound purchased brioche bread
5 cups cold whole milk
2 (4.4 ounce) boxes American custard dessert mix
1/3 cup dark rum
2 egg yolks, beaten
1/4 teaspoon ground nutmeg
1/4 cup walnut pieces, lightly toasted
1/4 cup pecan pieces, lightly toasted
1/2 cup golden raisins, optional
Caramel Rum Sauce, recipe follows
2/3 cup butterscotch caramel sauce
3 tablespoons heavy cream
3 tablespoons dark rum

Steps:

  • Preheat oven to 350 degrees F.
  • Spray a 13 by 9-inch baking dish with nonstick cooking spray. Tear brioche into 1-inch pieces and place in prepared dish.
  • In a large bowl, combine milk, custard dessert mix, rum, eggs, and nutmeg. Whisk until well blended. Stir in nuts and raisins, if using. Pour over brioche; press down lightly on brioche to submerge into custard. Let stand for 10 minutes, or until brioche absorbs custard slightly. Bake for 50 minutes, or until top is golden brown and bread pudding puffs. Serve warm with Caramel Rum Sauce.
  • Combine caramel sauce, cream, and rum in medium glass bowl. Heat in microwave for 45 seconds. Whisk to blend. Drizzle over bread pudding.

PUMPKIN BREAD PUDDING WITH RUM SAUCE



Pumpkin Bread Pudding with Rum Sauce image

Provided by Food Network

Time 1h45m

Yield 10 servings

Number Of Ingredients 14

1 quart 40-percent whipping cream
2 cups canned pumpkin
2 cups granulated sugar
2 cups brown sugar
4 ounces pumpkin pie spice
2 ounces vanilla extract
1 dozen eggs
1 vanilla bean, seeds scraped
1 loaf French bread, torn in pieces
4 tablespoons cornstarch
1 quart 40-percent whipping cream
2 cups granulated sugar
1 stick butter
1 cup dark rum

Steps:

  • Preheat the oven to 350 degrees F.
  • For the bread pudding: Blend the cream, pumpkin, granulated sugar, brown sugar, pumpkin pie spice, vanilla extract, eggs and vanilla bean until mixed well. Place the French bread in a 1-gallon aluminum pan. Pour the mixture over the French bread and let sit for 30 minutes. Bake for 1 hour or until firm.
  • For the rum sauce: Blend the cornstarch with the water in a small saucepan. Add the cream, granulated sugar, butter and rum and cook over low heat, stirring occasionally, until thick. Serve the sauce with the bread pudding.

CROISSANT BREAD PUDDING WITH RUM SAUCE



Croissant Bread Pudding with Rum Sauce image

This recipe is exceptional and so easy to make! Every time I make it, I get asked for the recipe. It is by far my most requested dessert. Enjoy!

Provided by mangolie03

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 2h45m

Yield 14

Number Of Ingredients 10

2 cups milk
2 cups white sugar
½ cup unsalted butter, melted
2 eggs
4 bananas, cut into small chunks
10 croissants, cut into 1-inch pieces
1 cup brown sugar
½ cup unsalted butter
¼ cup rum (such as Captain Morgan®)
2 tablespoons heavy cream, or more to taste

Steps:

  • Whisk milk, sugar, butter, and eggs together in a large bowl. Add bananas. Add croissants and mix well.
  • Pour mixture into a 9x13-inch baking dish. Refrigerate for 1 hour so croissants can absorb some of the liquid.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until center is set and top is golden brown, about 1 hour. Let cool for 30 minutes before slicing.
  • Meanwhile, combine brown sugar, butter, and rum in a saucepan. Cook and stir until melted together, about 5 minutes. Remove from heat and stir in heavy cream. Pour warm sauce over the bread pudding right before serving.

Nutrition Facts : Calories 526 calories, Carbohydrate 72.1 g, Cholesterol 94.4 mg, Fat 24 g, Fiber 1.9 g, Protein 6 g, SaturatedFat 14.3 g, Sodium 334.6 mg, Sugar 54.2 g

RUM SAUCE FOR BREAD PUDDING



Rum Sauce for Bread Pudding image

A rich & delicious rum sauce. I like to spoon it on individual servings and eat it warm. My husband loves this dessert!

Provided by Mona Theriot

Categories     Sauces

Time 8m

Yield 1 cup

Number Of Ingredients 5

2 tablespoons flour
1 cup sugar
1/2 cup evaporated milk
3 tablespoons butter
1 teaspoon rum extract

Steps:

  • In a heavy sauce pan combine flour and sugar.
  • Stir in milk.
  • Cook over medium heat to bubbly boil stage, stirring constantly for about 2-3 minuutes.
  • Remove from heat, add butter and rum extract.
  • Pour over warm bread pudding, or add to servings separately.

Nutrition Facts : Calories 1317.2, Fat 44.2, SaturatedFat 27.7, Cholesterol 128.1, Sodium 440.4, Carbohydrate 225.1, Fiber 0.4, Sugar 200.2, Protein 10.6

BANANA BREAD PUDDING WITH RUM SAUCE



Banana Bread Pudding with Rum Sauce image

Categories     Rum     Fruit     Dessert     Bake     Kwanzaa     Raisin     Banana     Pecan     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 6 to 8

Number Of Ingredients 17

BANANA BREAD PUDDING:
1/3 cup raisins or currants
2 tablespoons plus 1/4 cup dark rum
2 tablespoons (1/4 stick) butter
3 bananas, peeled, halved crosswise and then lengthwise
5 tablespoons sugar
2 cups whipping cream
4 large eggs
1 teaspoon vanilla extract
8 ounces firm white bread slices, crusts trimmed, each slice cut into 3 strips
1/2 cup chopped toasted pecans (about 2 ounces)
RUM SAUCE:
1/4 cup (1/2 stick) unsalted butter
1/2 cup whipping cream
1/2 cup packed dark brown sugar
Pinch of salt
2 tablespoons dark rum

Steps:

  • FOR BANANA BREAD PUDDING:
  • Combine raisins and 2 tablespoons rum in a small bowl. Let stand 20 minutes.
  • Melt 2 tablespoons butter in heavy large skillet over medium heat. Add bananas and 2 tablespoons sugar and cook until bananas are tender, about 2 minutes per side. Remove from heat. Combine whipping cream, eggs, vanilla extract and remaining 1/4 cup rum and 3 tablespoons sugar in a medium bowl and whisk to blend.
  • Preheat oven to 350°F. Butter 9X5X3-inch loaf pan. Arrange 1/3 of bread strips crosswise in bottom of prepared pan. Arrange 6 banana pieces atop bread. Sprinkle with half of raisins and half of pecans. Arrange 1/3 of bread strips crosswise atop bananas. Pour half of egg mixture over. Arrange remaining banana pieces atop bread. Sprinkle with remaining raisins and pecans. Arrange remaining bread strips crosswise atop bananas. Pour remaining egg mixture over. Press gently on top layer to compact. Let stand 15 minutes.
  • Bake bread pudding until puffed and golden and knife inserted into center comes out clean, about 45 minutes. Transfer to rack and cool slightly.
  • Cut bread pudding into slices. Arrange on plates; drizzle with warm Rum Sauce and serve.
  • MAKE RUM SAUCE (Makes about 1 cup):
  • Melt butter in heavy medium saucepan over medium-high heat. Add cream, sugar and salt. Bring to boil, stirring until sugar dissolves. Remove from heat. Stir in rum. (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat, stirring constantly.)

Tips:

  • Use stale bread for a better texture. Fresh bread will make the pudding too dense.
  • Don't overmix the batter. Overmixing will make the pudding tough.
  • Bake the pudding in a water bath to prevent the top from getting too brown. A water bath also helps to keep the pudding moist.
  • Let the pudding cool slightly before serving. This will help it to set and make it easier to slice.
  • Serve the pudding with a warm rum sauce. The rum sauce will add a delicious flavor to the pudding.

Conclusion:

Bread pudding is a classic dessert that is easy to make and always a crowd-pleaser. With its rich, creamy texture and delicious rum sauce, this bread pudding is sure to be a hit at your next party or gathering. So next time you have some stale bread on hand, don't throw it away! Make this bread pudding instead. You won't be disappointed.

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