Imagine a dessert that transforms humble bread into a decadent masterpiece, where every spoonful is a warm embrace of nostalgia and pure indulgence. This Old Fashioned Bread Pudding with Rum Sauce isn't just a recipe—it's a culinary time machine that transports you to cozy family kitchens and cherished memories. With its golden, custardy texture and a sinfully rich rum sauce, this dessert promises to be the star of any gathering, turning ordinary ingredients into an extraordinary experience that will have everyone begging for seconds.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 6 cups bread, cubed
- 2 cups milk
- 1 cup sugar
- 4 eggs
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 cup raisins (optional)
- 1/2 cup butter
- 1 cup brown sugar
- 1/2 cup rum
Instructions
- Preheat the oven to 350°F (175°C). Generously grease a 9x13 inch baking dish with butter to prevent sticking.
- Cut day-old bread into 1-inch cubes. If bread is fresh, lightly toast cubes in the oven for 5-10 minutes to dry them out slightly.
- In a large mixing bowl, whisk together eggs, milk, white sugar, vanilla extract, and ground cinnamon until thoroughly combined and smooth.
- Add bread cubes to the egg mixture, gently folding to ensure all bread is evenly coated. Let sit for 10 minutes to allow bread to absorb liquid.
- If using raisins, fold them into the bread mixture at this stage for even distribution.
- Transfer the soaked bread mixture to the prepared baking dish, spreading evenly and ensuring no dry spots remain.
- Bake in preheated oven for 40-45 minutes, or until the top is golden brown and the center is set but still slightly jiggly.
- While pudding bakes, prepare rum sauce by melting butter in a saucepan over medium heat. Add brown sugar and stir constantly until it creates a smooth, bubbling sauce.
- Remove sauce from heat and carefully stir in rum, mixing thoroughly.
- Once pudding is done, remove from oven and let cool for 10-15 minutes.
- Serve warm, drizzling generous amounts of rum sauce over each portion. Optionally garnish with a sprinkle of additional cinnamon.
Tips
- Use day-old bread for the best texture—slightly stale bread absorbs the custard mixture more effectively.
- Cut bread into uniform 1-inch cubes to ensure even cooking and consistent texture.
- Let the bread soak in the egg mixture for at least 10 minutes to maximize flavor absorption.
- Don't overbake! A slightly jiggly center means a more tender pudding.
- For an extra luxurious touch, warm the rum sauce just before serving.
- Experiment with add-ins like chopped nuts or different dried fruits to customize your pudding.
- Serve warm for the most decadent experience, but the pudding can also be enjoyed at room temperature.
- If you prefer a less boozy version, you can substitute rum with vanilla extract in the sauce.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 65g
Protein: 9g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 140mg
