Bread Pudding with Hot Butter Rum Sauce

bread pudding with butter rum sauce

Pinit

Ohhh-kay.

This is one of my favorite breakfast recipes, ever ever ever.

One quick question: is this breakfast? Forget that. In my house, today, it was breakfast.

bread pudding with butter rum sauce

One thing that should never be allowed to happen in the universe is waking up early on a non-work day.

The neighborhood dogs here in the Philippines need a lesson in the rules of the universe because this morning they woke me up at 6am. After laying in bed and thinking villainous thoughts about how to get my hands on a few dog tranquilizers, intermingled with a few spiteful thoughts about how in the world Bjork can sleep through their barking and how he’s getting way more sleep than me which is SO not fair, I decided to get up.

But you know what I always say?

The early bird gets the sauce.

bread pudding with butter rum sauce

Allllllllll to herself.

bread pudding with butter rum sauce

This.

This is the epitome of bread pudding.

It’s so easy, so cozy, and so sticky in a way that can only be good with bread pudding. It’s so filled with juicy rum and butter raisins which I will make an exception for this time, and so perfect for soaking up a little something named Hot Butter Rum Sauce.

Which, in and of itself, makes this recipe worth your while.

bread pudding with butter rum sauce

I guess there are a few good things about getting up early and mostly they are delivered on a fork and dripping with sugar.

bread pudding with hot butter rum sauce

4.0 from 10 reviews
Bread Pudding with Hot Butter Rum Sauce
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
For the pudding
  • 7-8 cups torn or cubed French bread
  • ¾ cup dark brown sugar
  • 3 cups milk
  • 4 tablespoons butter
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • ⅔ cup raisins
  • ¼ cup rum, divided
  • 4 beaten eggs
For the sauce
  • ⅓ cup heavy cream
  • 1 cup white sugar
  • ½ cup butter
Instructions
  1. For the bread pudding, cut or tear bread into pieces and place in a large bowl. In a medium saucepan over low heat, melt brown sugar, milk, butter, cinnamon, vanilla, raisins, and 2½ tablespoons rum. Stir constantly until sugar is dissolved. Pour over bread and allow to soak for 30 minutes.
  2. Preheat oven to 350 degrees. Add 4 beaten eggs to the soaked bread mixture and stir gently. The bread should be completely saturated with the egg and milk mixture. Pour into a buttered 9-inch square baking dish and bake for 40-50 minutes until the top is browned and the middle is set. Do not overbake or the bread pudding will become dry.
  3. For the sauce, melt the heavy cream, white sugar, and butter in a medium saucepan over low heat. Do not boil or the mixture will start to crystallize. When sugar has dissolved, add 1½ tablespoons rum. Pour the warm sauce over each slice of bread pudding before serving.
Notes
Store leftovers in the fridge and keep the sauce in a separate container. To reheat an individual slice, place it in a bowl with a spoonful of sauce on top and stick it in a 350 degree oven for 5-10 minutes (or a minute in the microwave would work, too). Voila! Saucy and perfect. Also, you could make this in a 9x13 pan but the slices wouldn't be quite as thick. You can decide if that's a good thing or not. :)

Good times, friends. Good times.

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Comments

  1. This looks so scrumptious! Yum!

    • Pete stark says:

      I would love to make the bread pudding w/ butter rum sauce. But the recipe doesn’t tell you how much butter & sugar to use in the pudding & how much to use in the sauce. Would someone please clarify this over site in the instructions. I wanna make it. Thanks….. Pete

      • I agree…I started making the recipe and when I got to the sauce, I noticed this inconsistency, as well as the fact that the recipe calls for white and brown sugar, but only ever refers to sugar as “sugar” in both parts of the body of the recipe. The pictures sure look good, but the recipe isn’t very well written. I looked up another recipe and am going to end up with some kind of Frankenpudding in the end. I’m using a totally different recipe for the sauce. Not sure how it’s going to come out yet…but have to give this low stars for being incomplete.

      • For the sauce

        ⅓ cup heavy cream
        1 cup white sugar
        ½ cup butter

  2. Oh, I’m eating breakfast as I read this and can I say that my oatmeal and fruit no longer seems so appealing?! This looks completely amazing!

  3. Wow, this recipe looks absolutely delicious! Definitely making this soon, perhaps for dinner?!

  4. Oh my gosh… that last shot… IS PERFECTION! Hot butter rum wha-what? Look awesome Lindsay!

  5. Omg Tanduay!! Heehee :) This looks divine!

  6. These photos are aaaaamazing. They make me want to lick my screen!

  7. I loooooove bread pudding! It’s such an under-rated dessert probably b/c people have never had it? I dunno…but every time I make it I always wonder why I don’t do it more. With that butter rum sauce. omg. I want to drink it!

  8. Holy. Moley. I just drooled all over my keyboard. I could eat this for every meal!!

  9. Oh my gosh- the bread pudding looks amazing, but the hot buttered rum sauce is making me die with happiness!!!

  10. Woah…this looks like an epic breakfast!

  11. Love love love bread pudding, Lindsay! It’s so comforting. My mom makes a mean one, but just the pictures of yours make me believe yours could be even better (i won’t tell her!). Unfortunately, waking up at 7am on weekends is something I just…can’t…shake. Sometimes, even earlier. But I wouldn’t mind hoping out of bed for a plate of THIS.. no matter what time it is! :)

  12. I need this for breakfast every single day!

  13. Is this breakfast? I don’t care! It would be a great breakfast, snack, dessert or whatever. As long as I can eat it;) It looks so good and sounds delicious.

  14. Um drooling. I’m SO making this on my cheat day!

  15. What a coincidence that you happen to post this recipe the day after a friend tells me this is his absolute favorite dessert. Hmm…I’m pretty sure this amazing dessert will be going down in my kitchen this week. I hope it turns out as lovely as yours!!

  16. Ok, there must be some kind of conspiracy going on because this is the second super-scrumptious recipe requiring the purchase of RUM to fly into my day today. Heh. :)

  17. That looks so delicious, cozy and comforting. Makes me think of Christmas morning! YUM!

  18. I LOVE BREAD PUDDING … in a craaaazy way. So, thank you for getting me into the fall spirit. I am still in peach cobbler-making summer mode. ;)

  19. wow…I love desert for breakfast!

  20. i am dying over this boozy bread pudding. LOVE

  21. Looks fantastic. I think I know what I’m making for breakfast/dessert this weekend… :)

  22. AHHHHHHHHHHHHHHHHH YEAHHHHHHHHHHHHHH… i want some.. (ps i like it when you categorize posts as breakfast and dessert)

  23. good lord this looks awesome

  24. I’ve never made bread pudding before… but I wonder if I could use whole grain bread instead? Hmmm. Looks great!

  25. Wow, this looks incredible and even better that you are calling it breakfast! I love bread puddings and it is always the sauce that makes or breaks them, and this one looks like a winner!

  26. I love how you warn us to not to over-bake and why and not to boil and why. I find this type of instruction more helpful than just mix and stir. It helps to be on the look out so you don’t ruin the dish. As soon as the weather cools down a little this is on my must-make list. This is an excellent way to use up bread.

  27. I am hosting a brunch on Saturday morning and now I know what to make! :) On another note, I’ve been called Mrs. Ostrom several times already this school year and, of course, I take it as a compliment! :)

  28. Oh. My. Gosh. That looks amazing… Mmmmmm…

  29. Can’t wait to try this! Has anyone tried this with bourbon instead of rum?

  30. This looks insanely amazing! I love that it looks so moist, as sometime bread pudding is too dry and almost crunchy. I have wanted to make bread pudding forever, I was just looking for the right recipe; I think I found it :)

  31. I adore bread pudding! This recipe looks fantastic! Yum.

  32. Lizabeth K. says:

    My love for bread pudding = 100%. Paul’s love for bread pudding = -300%. Really? Who can hate bread pudding? Maybe the rum sauce will change his mind….

  33. I love your blog. I found you through Pinterest. One of my friends posted your gorgeous Chicken Bacon Wild Rice Soup and it drew me in. I will be making this soon. I am also from Minnesota, Blaine to be exact and on another odd note; I was born in the Philippines on Clark Air Force Base. What a small large world we live in.
    Teaching in an orphanage….what a blessed woman you must be. The world needs more people like you who help those who really need our love and support.
    This bread pudding also looks amazing! I will have to make this and portion it out to take to work with me.

    • Wow! That is so cool Shelah! I have lots of friends who live in Blaine and actually we go to church at a small new church in Blaine as well! It’s called Renovation Church. We are in that neck of the woods almost every weekend (when we’re not in the Philippines). :) Thanks for getting in touch – I love making connections like that!

  34. I found this through the “11 favorite bread pudding recipes” post. I made it last night and it’s really great. I only had about 6 cups of bread, but didn’t want to mess with the mixture, so I cooked it for a little bit longer and am enjoying its deliciousness again this morning.

    The pudding is moist, has great flavor, and how can you go wrong with a sauce made of butter, sugar, cream, and rum??

    Thank you for the recipe!

  35. salvacion says:

    Hi, I used to make puddings without sauce, I’m glad I’ve found your website because now I can try something different. Thanks for this recipe. I hope you enjoy your stay in the Philippines. By the way I am a Filipino but I am currently staying here in Saudi Arabia. GOD BLESS!

  36. Bread pudding with rum sauce…yum!

  37. Rebecca says:

    The photographs are beautiful! But, unfortunately, I would have to only recommend this recipe for more advanced bakers. I tried making this for Mother’s Day and ran into the same problem that Peter had with difficulty understanding some of the directions. I’m not sure if it was meant to be baked in a 9 by 13 inch pan, but the pudding still had not set after 1 hour and 15. The top was too browned by then, however, so I just took it out and served it as is. The flavor was still good. I apologize for the review if this was due to my mistake, but I feel that it could have turned out better if the recipe had included more detail about specifics (maybe I used the wrong kind of butter, different kind of milk.)

    • Sorry it didn’t work out for you! I clarified some of the instructions so hopefully that helps. And here’s the original recipe that I adapted this from. The directions on that one might be easier to understand, but it just doesn’t include the sauce.

  38. My mother used to make us bread pudding for Christmas morning 55 years ago. I was gifted a bottle of rum and thought of it while making rum balls. I modified it using nutmeg, cloves, allspice and substituted honey for some of the brown sugar. I soaked the golden raisins in the rum overnight before adding them to the mix. I also tempered the eggs into the milk, butter and spice mix before putting it on the bread to soak. My last change was to candy/toast some whole pecans with a little butter, brown sugar, cinnamon and my husband’s honey from his beehives and then spread them out on top of the bread before baking. I doubled the recipe and put it all in a huge lasagna pan so it is thinner because I don’t like the inside to be too soggy. I cooked it a little longer than 50 minutes, keeping an eye out so it didn’t burn because I like it to be crisped on top. There is no need for modification of the rum sauce–it is so perfect!

  39. Why did I make so much of this, other than because it is delicious!? The last time I made bread pudding before Thanksgiving I cut up the leftovers into small squares and put them in snack bags in the freezer. I put the rum sauce in the Glad Mini Rounds (8 to a package at the grocery store). Then when the mood strikes one of the three of us (which must have happened often because the freezer is now empty of them) we defrost one in the microwave then pop it in the toaster oven to crisp it up, heat up the rum sauce in the microwave and pour it on. My son said he took to hiding them behind his frozen pizza, but somebody took them so I “needed” to make him more! I need more rum recipes as there is half a bottle left!

  40. Currently pregnant and would like to skip the rum. Wonder if this delicious meal would taste the same or can I substitute with something else. Looks really u good and would like to make it soon… baby wants some :)

    • Could you use imitation rum flavoring or even just some vanilla extract? Or else omit? I’m sure the whole thing would still taste juuust fine. :)

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