Nothing beats the smell of this Bread Pudding with Rum Sauce baking in the oven – it’s the perfect way to use up extra bread and create something special.
I’m always looking for recipes to use up leftover bread, and this Hot Buttered Rum Bread Pudding is a game-changer.
It all started when I discovered Panzanella, a “bread salad” that stays crisp because the bread is toasted first. This opened my eyes to the potential of leftover bread beyond just croutons. Since then, my love for bread-based dishes has grown. I’ve perfected recipes like Easy Greek Panzanella and Caprese Panzanella.
I’ll never get tired of making my Easy Cheesy Italian Strata, and I’m currently working on a top-secret overnight French toast recipe for the holidays. But the real star is Bread Pudding. I often make Costa Rican Bread Pudding (Capirotada), but for a more traditional dessert, this Hot Buttered Rum Bread Pudding is unbeatable.
Now, let’s talk about using that leftover Hot Buttered Rum Batter. Despite giving some away, I always have extra. This bread pudding is the perfect way to use it and create a truly special dessert.
Table of Contents
Reasons to Love This Bread Pudding
- Bread Pudding with Rum Sauce is the kind of cozy dessert that just hits the spot on a chilly evening when you need something warm and comforting.
- It’s a great way to use up leftover bread, turning something simple into a rich, delicious treat.
- It’s a budget-friendly dessert that transforms simple ingredients into something that feels indulgent and luxurious.
Recipe Ingredients
- Hot Buttered Rum Batter: Made with a blend of butter, brown sugar, powdered sugar, vanilla, cinnamon, nutmeg, and allspice, this batter gives the bread pudding a buttery warmth with a hint of spice.
- Spiced Rum: It adds a warm, slightly boozy kick with lovely hints of cinnamon and nutmeg.
- Whole Milk: It brings a creamy richness that makes the custard smooth and silky.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- Add-Ins: Different types of dried fruit like cherries, cranberries, and golden raisins make great additions, bringing unique flavor notes to the pudding. You can also mix in nutmeg, cinnamon, and fresh orange zest for extra warmth and brightness.
- Whole Milk Variation: For a richer custard, try substituting the whole milk with heavy cream. This variation adds a luxurious creaminess, giving the pudding an indulgent and slightly denser texture.
How to Make Bread Pudding with Rum Sauce
Step #1: In a medium saucepan, combine the hot buttered rum batter, milk, and rum over medium heat. Simmer, stirring constantly, until the batter is dissolved and the mixture is warmed through, about 5 minutes.
Step #2: Crack the eggs into a large mixing bowl and beat well. Working very slowly, temper the eggs by drizzling ¼ cup of the hot milk mixture into the egg bowl, whisk eggs as you pour. Repeat this process until all of the milk mixture is combined with the eggs.
Step #3: Cut the bread into bite-sized cubes and add them to the large bowl. Use a wooden spoon to toss the bread cubes, coating them evenly in the egg mixture. Let rest for 30 minutes.
Step #4: Meanwhile, preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Step #5: Transfer the soaked bread cubes to a buttered 9×13 baking dish. Bake for 45-50 minutes or until set.
Expert Tips
- Check for Doneness: To ensure your best bread pudding is perfectly baked, insert a knife into the center. If it comes out clean or with a few moist crumbs, it’s done. If it’s still wet, bake a bit longer.
- Soak Longer for More Flavor: Allow the bread cubes to fully soak in the custard mixture for at least 30 minutes. This way, each piece of bread is saturated with rich, flavorful custard.
FAQs
Use any day-old bread you have on hand. The best breads for bread pudding are brioche bread, challah, or even plain white sandwich bread. They soak up the custard perfectly without getting too mushy.
For an extra creamy bread pudding, ensure your bread absorbs plenty of custard. Using a softer, fresh bread or adding a bit more custard can create a rich, velvety texture. If you prefer a firmer texture, try using day-old bread or slightly less custard.
Storage Info
To store Hot Buttered Rum Bread Pudding, cover it tightly and refrigerate for up to 3 days. You can freeze it by wrapping it in plastic wrap and then aluminum foil; it will stay good for up to 2 months.
To reheat, thaw in the fridge overnight if frozen, then warm in a 350°F (175°C) oven for 15-20 minutes until heated through. You can also microwave individual portions for 1-2 minutes.
More Delicious Desserts You’ll Love
Bread Pudding with Rum Sauce Recipe
Ingredients
- 1 cup hot buttered rum batter
- 3 cups whole milk
- 1/2 cup spiced rum
- 5 eggs
- 1 1 pound loaf of stale French bread or Italian bread
Instructions
- In a medium saucepan, combine the hot buttered rum batter, milk, and rum over medium heat. Simmer, stirring constantly, until the batter is dissolved and the mixture is warmed through, about 5 minutes.
- Crack the eggs into a large mixing bowl and beat well. Working very slowly, temper the eggs by drizzling ¼ cup of the hot milk mixture into the egg bowl, whisk eggs as you pour. Repeat this process until all of the milk mixture is combined with the eggs.
- Cut the bread into bite-sized cubes and add them to the large bowl. Use a wooden spoon to toss the bread cubes, coating them evenly in the egg mixture. Let rest for 30 minutes.
- Meanwhile, preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Transfer the soaked bread cubes to a buttered 9×13 baking dish. Bake for 45-50 minutes or until set.
NOTES
Nutrition
I loved how soft and custardy it baked up with that buttery finish.
There are no words to describe the goodness that is this recipe. Nom!
I’m so glad you like it!!
Gorgeous photos, Anetta. I am new to your site and I am already loving it! I can’t wait to look at all your recipes.
Thank you so much, Kathleen!