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The hot butter rum sauce is truly out-of-this-world AMAZING. It’s so easy to put together. For the rum, I used Coconut rum, and it was divine.
Christine
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.
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.
Allllllllll to herself.
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.
I guess there are a few good things about getting up early and mostly they are delivered on a fork and dripping with sugar.
More Delicious Sweet Breakfast Recipes
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Bread Pudding with Hot Butter Rum Sauce
- Total Time: 1 hour 5 minutes
- Yield: 12 1x
Description
This bread pudding with hot butter rum sauce is the best bread pudding I’ve ever had! The sauce alone will change your life.
Ingredients
For the pudding
- 7–8 cups torn or cubed French bread
- 3/4 cup dark brown sugar
- 3 cups milk
- 4 tablespoons butter
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 2/3 cup raisins
- 1/4 cup rum, divided
- 4 beaten eggs
For the sauce
- 1/3 cup heavy cream
- 1 cup white sugar
- 1/2 cup butter
Instructions
- 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 2 1/2 tablespoons rum. Stir constantly until sugar is dissolved. Pour over bread and allow to soak for 30 minutes.
- 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.
- 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 1 1/2 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 9×13 pan but the slices wouldn’t be quite as thick. You can decide if that’s a good thing or not. 🙂
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Dessert
- Cuisine: English
Keywords: bread pudding, bread pudding with rum sauce, rum sauce
Good times, friends. Good times.
This looks so scrumptious! Yum!
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.
Sorry guys! I will separate the ingredients into two categories, one for the pudding and one for the sauce. Hopefully that makes it more clear.
But there is no rum in the sauce? Isn’t it supposed to be rum sauce…?
For the sauce
⅓ cup heavy cream
1 cup white sugar
½ cup butter
If you read the instructions will see that number 3 says to add 1/2 Tablespoon of rum to the sauce when the sugar is dissolved.
It actually says 1-1/2 tablespoons, not 1/2.
Hi just put it together by looking at other bread pudding, I don’t use a recipe for bread pudding comes out the same good luvk????
In a Rum cake you’d use a cup of sugar and a half cup of rum, this could work with the sauce for this desert
Made the recipe tonight for my wife’s family. WOW!!! Amazing recipe!!! Everyone loved it. The sauce was great!!!
Thanks!!!
Rum where can I purchase the
Rum.
Can something be substituted for the rum. Is there rum flavoring?
Yes, you could try rum extract!
Delicious! Easy ! I used a really nice maple syrup rather than the rum sauce, also powdered sugar like serve with French toast. I also did not heat the ingredients, saved on that step and worked fine.
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!
Wow, this recipe looks absolutely delicious! Definitely making this soon, perhaps for dinner?!
Oh my gosh… that last shot… IS PERFECTION! Hot butter rum wha-what? Look awesome Lindsay!
Omg Tanduay!! Heehee 🙂 This looks divine!
Yup! 🙂
These photos are aaaaamazing. They make me want to lick my screen!
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!
Holy. Moley. I just drooled all over my keyboard. I could eat this for every meal!!
Oh my gosh- the bread pudding looks amazing, but the hot buttered rum sauce is making me die with happiness!!!
Woah…this looks like an epic breakfast!
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! 🙂
I need this for breakfast every single day!
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.
Um drooling. I’m SO making this on my cheat day!
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!!
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. 🙂
That looks so delicious, cozy and comforting. Makes me think of Christmas morning! YUM!
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. 😉
wow…I love desert for breakfast!
i am dying over this boozy bread pudding. LOVE
Looks fantastic. I think I know what I’m making for breakfast/dessert this weekend… 🙂
AHHHHHHHHHHHHHHHHH YEAHHHHHHHHHHHHHH… i want some.. (ps i like it when you categorize posts as breakfast and dessert)
It happens quite a bit, actually. 🙂
good lord this looks awesome
I’ve never made bread pudding before… but I wonder if I could use whole grain bread instead? Hmmm. Looks great!
For sure! The texture would be a little different but I’m sure it would still be good.
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!