Foodie Friday- Bread Pudding with Spiced Rum Sauce

My Mom’s birthday was this past weekend so I wanted to make special dessert for her other than cake and ice cream. That’s when I remembered that she had been asking for the past year for me to make her my bread pudding that I made a few years back. This is hands down the BEST bread pudding I have ever had. After making it, I’ve actually been disappointment when ordering it out at restaurants because it never lives up to my homemade favorite. This recipe comes from a 2001 issue of Bon Appetit.

New Bread Pudding



For Bread Pudding:

  • 8 large eggs (I would use 6 or 7 because it can get a bit too custardy at 8)
  • 3 1/2 cups whole milk
  • 2 cups sugar
  • 1 1/2 cups whipping cream
  • 1 teaspoon vanilla extract
  • 1 1-pound loaf challah cut into 1-inch cubes
  • 1 Tbsp of Cinnamon
  • 1 cup golden raisins (I am not a raisin fan so a substitute of bananas or  pecans work well here!)

For Spiced Rum Sauce:

  • 1 cup (packed) golden brown sugar
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup whipping cream
  • 2 tablespoons spiced rum or dark rum
  • 3/4 teaspoon ground cinnamon


Butter 13x9x2-inch glass baking dish. Whisk eggs in large bowl to blend. Add milk, sugar, cream, cinnamon 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).

While cooling, prepare the spiced rum sauce.

Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes. Add cream, rum, and cinnamon and bring to simmer. Simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes.
Serve warm and enjoy!
Happy Cooking!

50 thoughts on “Foodie Friday- Bread Pudding with Spiced Rum Sauce

  1. If you don’t like raisins, you can use fruit and fruit preserves. I have used fresh slice peaches and peach preserves dotted in it and everyone loved it, have also used blueberries and strawberries.

    • What’s important in the recipe is the milk fat content: whipping cream has 30% milk fat while heavy cream has 36%. I’d say you’d be ok in using it. I wouldn’t, however, use half and half. Good luck! Let me know how it turns out 🙂

  2. LOVED this! Much moister than my old go-to, this one replaces a recipe I’ve used for years :). My old recipe used a 30 minute rest before baking, I think the longer soak here worked wonders! Don’t skip that part! I went with 7 eggs. The sauce and the pudding both had rich flavor, perfectly sweet! Thank u for a wonderful recipe!

    • Hi Lori! Absolutely! Challah is my personal favorite but I’ve heard of people using French bread and even croissants with great results! The key is to buy your bread the day before. Day old bread loses it’s moisture and therefore absorbs the batter more easily. Enjoy!!

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  4. This looks great! I plan on making this for thanksgiving! I don’t know when I should start making this though…Should I make it tonight or get up early and make it tomorrow morning before our thanksgiving lunch??

    • Wonderful! Either would work. I love to serve it fresh out the oven but it’s up to you. It should be warm though so just make sure you can reheat it tomorrow if you make it ahead of time. You could definitely make the sauce today and just re-warm on the stove top. Enjoy!

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  6. This Bread Pudding was delicious! The Rum Sauce is perfect with it. My family thought it tasted like cinnabuns! I decreased sugar to 11/2 cups and it was great. Thanks for sharing this wonderful recipe!

  7. Fantastic recipe Tanisha! Thank you! It smelled like cinnamon rolls baking in the oven. Even my husband who has nothing, whatsoever, to do with bread pudding of any sorts enjoyed it! I ordered bread pudding the other day at a restaurant and was very disappointed as is often the case at so many restaurants. I was skeptical, at first, about the sauce as I tend to prefer a creme anglaise sauce but yours was delish! I used bourbon instead of rum.

  8. Everyone: Make this recipe with King’s Hawaiian rolls!!! SO good & perfect for any bread pudding recipe. How would I add diced apples? Should I saute them in a butter/brown sugar before adding to other ingredients?

  9. Have you ever tried soaking it for longer than the 2 hours? I’m planning to make it for Christmas, and it would be awesome if I could whip it up on the 23rd, cover it tight, and let it soak in the fridge until the 25th and bake it fresh. Any idea if this would work?

    • Oh yes. I’ve soaked overnight and it works well. I just wouldn’t keep it any longer than that as it might become too soggy. I’m not sure though as I’ve never left it more than 12 hours or so.

  10. Try using Panettone Bread, fabulous! They come in different flavors but the one with the mixed dried fruits is the best. I make all kinds of terrific cakes and desserts for the holidays and the bread pudding is always the first to go.

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  12. I e made this recipe many times it is awesome. I was wondering if after baked if I could freeze it in serving sizes.

  13. I spent a ridiculous amount of time looking for just the right bread pudding recipe. And then I found this one–Yay! I did use all the eggs, but maybe had a bit more bread. I used golden raisins, and added a dash of allspice. I didn’t make the glaze for lack of time, but threw the rum and another teaspoon of amaretto right into the eggs. Made a huge pan of the stuff, and only had a little piece left over. I’m never making any other recipe, if I want a change, I’ll stick to amending this one. It really is the best!

    Thank you, Tanisha!

    • Yes! You can soak the bread well in advance and bake when ready. You can even freeze and reheat after baking. I would just wait to make the sauce until you’re ready to serve.

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