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Easy Bread Pudding with Rum Sauce Recipe

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This Easy Bread Pudding with Rum Sauce is a comforting dessert featuring cubes of day-old French bread soaked in a rich custard mixture, baked to golden perfection, and served with a luscious buttery rum sauce. The addition of rum-soaked golden raisins and warm spices like cinnamon and nutmeg elevate the classic pudding, making it a delightful treat perfect for any occasion.

Ingredients

For the Pudding:

  • 1 loaf of day-old French bread – approximately 5 to 6 cups, cut or torn into 1-inch cubes
  • 4 tablespoons unsalted butter – melted, divided
  • 3 cups heavy cream
  • 1 cup whole milk
  • 6 large eggs – room temperature, slightly beaten
  • 1.5 cups light brown sugar – lightly packed
  • 3/4 cup golden raisins (optional, soaked in rum)
  • 1 tablespoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg

For the Rum Sauce:

  • 4 tablespoons unsalted butter
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup heavy whipping cream
  • 1/4 cup packed dark brown sugar
  • 1/2 cup spiced rum (divided) or 1-2 tablespoons rum extract
  • 2 tablespoons cornstarch
  • 1.5 teaspoons vanilla extract
  • 1/2 teaspoon salt

Instructions

  1. Soak Raisins (Optional): Place golden raisins in a small bowl with 2 tablespoons of spiced rum. Let them soak for at least one hour to plump and infuse flavor.
  2. Prepare Bread and Baking Dish: Cut or tear day-old French bread into 1-inch cubes and place them in a large mixing bowl. Grease a 9×13 inch baking dish with 1 tablespoon of melted butter or cooking spray, then add the bread cubes to the dish and set aside.
  3. Make Custard Mixture: In the same large bowl, whisk together heavy cream, whole milk, slightly beaten eggs, light brown sugar, remaining melted butter, soaked raisins along with their rum liquid (if using), vanilla extract, ground cinnamon, salt, and nutmeg until well combined.
  4. Soak Bread: Pour the custard mixture evenly over the bread cubes in the baking dish. Gently toss or press the bread to ensure all pieces are saturated with the custard. Let it soak for 10 to 15 minutes to absorb flavors.
  5. Preheat Oven and Bake: Preheat the oven to 350°F (175°C). Bake the bread pudding for 50 to 60 minutes until the top is golden brown and the pudding is set (test doneness with a toothpick; it should come out clean). Remove from oven and allow to cool slightly.
  6. Prepare the Rum Sauce: In a small saucepan over medium heat, combine sweetened condensed milk, heavy whipping cream, and dark brown sugar. Let the mixture simmer gently.
  7. Thicken Sauce: In a small bowl, whisk cornstarch with half the spiced rum until smooth. Stir this mixture into the simmering sauce. Continue cooking and whisking occasionally for about 5 minutes until the sauce thickens slightly.
  8. Finish Sauce: Remove the sauce from heat and whisk in the remaining rum, butter, vanilla extract, and salt until fully incorporated and smooth. Keep the sauce warm.
  9. Serve: Drizzle the warm rum sauce generously over slices of bread pudding. For an extra indulgent treat, serve with a scoop of vanilla ice cream, a dollop of whipped cream, chopped pecans, or a sprinkle of confectioners’ sugar.

Notes

  • Use day-old French bread for best texture; fresh bread may become too soggy.
  • Soaking the raisins in rum enhances flavor but can be omitted if preferred.
  • Letting the bread soak in custard ensures a moist pudding.
  • The toothpick test helps ensure the pudding is cooked through without overbaking.
  • The rum sauce can be prepared ahead and gently reheated before serving.
  • Serve with vanilla ice cream or whipped cream for added richness.
  • Use a 9×13 inch baking dish to accommodate the pudding evenly.
  • Use oven mitts and cooling rack when handling hot baking dishes.

Find it online: https://flavorspath.com/easy-bread-pudding-with-rum-sauce-recipe/