If you’re craving a dessert that perfectly captures the cozy charm of home baking, this Old Fashioned Bread Pudding with Rum Sauce Recipe is a heartwarming classic that will quickly become your go-to treat. Imagine tender cubes of buttery challah or brioche soaked in a rich, cinnamon-spiced custard, baked to golden perfection and then draped in a luscious, boozy rum sauce that’s both comforting and irresistibly indulgent. This recipe brings a nostalgic Southern vibe to your table, creating a dish that’s as satisfying to make as it is to eat. Whether you’re serving it up for a special occasion or as a sweet pick-me-up, it’s a timeless dessert that feels like a warm hug on a plate.
Ingredients You’ll Need
This Old Fashioned Bread Pudding with Rum Sauce Recipe calls for simple, everyday ingredients that come together beautifully to create deep flavors and delightful textures. Each component plays a vital role, from the hearty bread cubes that soak up the creamy custard to the warm spices that add aromatic layers, making this a dessert you’ll find yourself making time and again.
- 6 cups stale bread, cubed (preferably challah or brioche): Using slightly stale bread ensures it soaks up the custard perfectly without turning mushy.
- 2 cups whole milk: Adds creaminess and helps create the custard base.
- 1 cup heavy cream: Boosts richness and gives the pudding a velvety texture.
- 4 large eggs: These bind the custard and help it set beautifully while baking.
- 1 cup granulated sugar: Sweetens the pudding and balances the spices.
- 1 teaspoon vanilla extract: Provides a warm, sweet aroma enhancing the overall flavor.
- 1 teaspoon ground cinnamon: Classic warming spice that gives the pudding its comforting taste.
- 1/2 teaspoon ground nutmeg: Adds a subtle nutty warmth that complements the cinnamon perfectly.
- 1/4 teaspoon salt: Enhances all the flavors without being noticeable.
- 1/2 cup raisins (optional): A little sweetness and chewiness for those who love a fruity touch in their pudding.
How to Make Old Fashioned Bread Pudding with Rum Sauce Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish. This sets the stage for your pudding to bake evenly and helps with easy serving later.
Step 2: Prep the Bread
Place your cubed stale bread into a large mixing bowl. Stale bread is the secret here as it soaks up all that custardy goodness without falling apart.
Step 3: Whisk the Custard
In a separate bowl, whisk together the milk, heavy cream, eggs, sugar, vanilla, cinnamon, nutmeg, and salt until the mixture is completely blended and fragrant with warm spices.
Step 4: Combine Bread and Custard
Pour the custard mixture over the bread cubes, making sure every piece gets a generous soak. If you’re adding raisins, sprinkle them in now. Let it rest for 10-15 minutes so the bread absorbs all the rich flavors.
Step 5: Bake to Perfection
Transfer the soaked bread mixture into your prepared baking dish, spreading it out evenly. Bake in the preheated oven for 30 to 40 minutes until you see a golden crust on top and a toothpick inserted in the center comes out clean.
Step 6: Cool Slightly and Prepare the Rum Sauce
Once baked, allow the bread pudding to cool for about 10-15 minutes before serving — it lets the flavors settle and the texture firm up just right. Meanwhile, melt butter in a saucepan over medium heat for your rum sauce.
Step 7: Make the Rum Sauce
To the melted butter, stir in brown sugar and heavy cream, cooking until the sugar dissolves completely. Remove from heat and stir in the dark rum and vanilla extract. This sauce is decadent, boozy, and the perfect complement to the bread pudding’s cozy sweetness.
How to Serve Old Fashioned Bread Pudding with Rum Sauce Recipe
Garnishes
For serving, a simple dusting of powdered sugar or a sprinkle of chopped toasted pecans or walnuts adds delightful crunch and a visually appealing finish. A dollop of freshly whipped cream or a scoop of vanilla ice cream also elevates the experience, creating a cool contrast to the warm pudding and rum sauce.
Side Dishes
This dish shines wonderfully as a dessert on its own, but if you want to serve it alongside something, bright and fresh fruit like a berry compote or sliced oranges can beautifully balance the richness. A hot cup of coffee or black tea is the ideal pairing to round out this comforting treat.
Creative Ways to Present
If you want to impress guests, try serving individual portions in ramekins with rum sauce drizzled generously on top. You can also layer the bread pudding in a trifle bowl with whipped cream and berries for a stunning presentation that’s just as delicious.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover bread pudding tightly with plastic wrap or place it in an airtight container. It will keep fresh in the refrigerator for up to 3 days, making it a convenient dessert to enjoy anytime.
Freezing
You can freeze the baked bread pudding before adding the rum sauce. Wrap it well and place in a freezer-safe container for up to 2 months. When ready, thaw overnight in the fridge and reheat before serving with freshly made rum sauce.
Reheating
To reheat, cover the bread pudding with foil and warm it in a 350°F oven for about 15-20 minutes or until heated through. Avoid microwaving if possible, to preserve its texture and prevent sogginess. Add the rum sauce warm just before serving for the best experience.
FAQs
Can I use a different type of bread for this recipe?
Absolutely! While challah and brioche give the best texture and flavor, you can also use French bread or even a sturdy white bread. Just make sure it’s stale to soak up the custard perfectly.
Is the rum sauce alcoholic?
The rum sauce contains alcohol, but much of it cooks off during preparation, leaving behind the warm, rich flavors. If you prefer a non-alcoholic version, simply substitute vanilla extract or rum extract.
Can I add nuts or fruits other than raisins?
Yes! Chopped pecans, walnuts, or even dried cranberries and chopped apples are fantastic additions. Feel free to customize based on your taste and what you have on hand.
How do I make this dessert dairy-free?
You can swap the whole milk and heavy cream for coconut milk or another plant-based milk and use dairy-free butter alternatives. Keep in mind the texture might be slightly different, but it will still be delicious.
What makes this an “Old Fashioned” bread pudding?
It’s all about its simplicity and classic ingredients—rich custard, warm spices, and that nostalgic rum sauce that harkens back to traditional Southern recipes passed down through generations.
Final Thoughts
There’s something truly special about the Old Fashioned Bread Pudding with Rum Sauce Recipe that wraps comfort and celebration into every bite. It’s an easy-to-make dessert that welcomes you home with every forkful and leaves room for creativity. So next time you want to spoil yourself or wow your friends, give this classic a try—you might just discover your new favorite dessert.
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Delicious Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Old Fashioned Bread Pudding with Rum Sauce is a rich, comforting dessert that combines tender custard-soaked bread with warm spices and a luscious homemade rum sauce. Perfectly golden baked with optional raisins for added texture and sweetness, this classic recipe brings nostalgic flavors to your table with a delightful boozy twist.
Ingredients
Bread Pudding
- 6 cups stale bread, cubed (preferably challah or brioche)
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup raisins (optional)
Rum Sauce
- 1/4 cup unsalted butter
- 1/2 cup brown sugar
- 1/2 cup heavy cream
- 1/4 cup dark rum
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish ensuring it’s coated evenly for easy removal of the pudding after baking.
- Prepare Bread: Place the cubed stale bread in a large mixing bowl and set it aside, ready to soak up the custard mixture.
- Mix Wet Ingredients: In a separate bowl, whisk together the whole milk, heavy cream, eggs, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt until thoroughly combined and smooth.
- Combine: Pour the custard mixture over the bread cubes. Gently stir to ensure all bread pieces are evenly coated. Add the raisins if using, mixing them throughout.
- Let it Sit: Allow the bread and custard mixture to rest for 10-15 minutes. This soaking time lets the bread absorb the creamy custard fully for maximum flavor and moisture.
- Transfer to Baking Dish: Pour the soaked bread mixture into the prepared baking dish, spreading it out evenly for uniform baking.
- Bake: Bake in the preheated oven for 30-40 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean, indicating the custard is set.
- Cool: Remove the bread pudding from the oven and let it cool for 10-15 minutes before serving to allow the pudding to set slightly and make serving easier.
- Melt Butter (Rum Sauce): In a saucepan over medium heat, melt the butter until fully liquid and warm.
- Add Sugar and Cream: Stir in the brown sugar and heavy cream, continuously mixing until the sugar dissolves and the sauce is smooth and heated through.
- Add Rum: Remove the saucepan from heat and stir in the dark rum and vanilla extract to combine well.
- Serve: Drizzle the warm rum sauce generously over individual portions of bread pudding just before serving to enhance flavor and moisture.
Notes
- Using stale bread is important as it absorbs the custard better than fresh bread.
- For a dairy-free version, substitute milk and cream with coconut milk or almond milk, and use a suitable butter alternative for the sauce.
- Raisins are optional but add a nice texture and sweetness to the pudding.
- Dark rum is recommended for deeper flavor, but you may substitute with spiced rum or omit alcohol for a kid-friendly version.
- Ensure not to overbake to prevent the pudding from becoming dry; it should be moist inside with a golden crust.
