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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.
I think i melted the liquid at too high of a het because the butter clumped.
I made this recipe for Thanksgiving and it was delicious! The only thing I did wrong was to add too much rum to the sauce. I made it with the correct amount the first time, but accidentally put dark brown sugar in it. (My brain wasn’t working anymore, as this was the last thing I made after two days of cooking! Lol)
But the sauce is really, really good. And even better if you stick to the recipe!
Thank you for this one. I’m sure I’ll use it again!
2025 Thanksgiving is the 2nd time that I have made this recipe. I am so glad that I saved it. The bread pudding was an absolute hit!!! Even my husband who is not a fan of bread pudding ate his entire piece! So easy to make and so delicious! One note, I used brioche bread because I really wasn’t sure what was meant by French bread. The brioche worked out very nicely and added extra butter flavor to the entire dish. THANK YOU!
This has to be the best bread pudding I have ever had! And at this advanced age, I have eaten a lot. The only change I made was using a springform pan because I loaned my baking dish out, and I had to use half & half for the cream. Turned out perfect. This will definitely be a repeat recipe!
Everything was going great until I added the rum to my milk mixture. Then my milk started to curdle! Is there a way to make this not happen? It doesn’t seem like anyone else had that issue so I don’t know what I did wrong lol
Hi. I’m getting ready to make the Breading Pudding with Butter Rum Sauce, and want to double it. When click th 2x(to double it) the ingredients double, but the instructions do not. I realize I need a bigger pan, and just double the measurements for the rum, I just want it to cook right. I’m assuming the time, and/or maybe temperature might change a bit? Thank you.
Ps. Possible to add more rum to recipe,, or would that totally mess up the taste? Haha
I heard about deep fried bread pudding. Have you done that?
Jerry
I made this ALMOST exactly as written. I used whiskey in the pudding instead of rum and I just used vanilla in place of the alcohol in the sauce. Excellent!
Can someone please let me know if this recipe can be adapted to a slow cooker for a large pitch in gathering?
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.
DELICIOUS! I can’t even express how freaking good this was. I’d submit. Pic but it’s all gone! Yum!
I love bread pudding but really dislike the taste of rum. If I omit the rum is there a replacement?
Lupe ever hear of a liquor store?
Can you make this recipe a day before and bake it the day of???
Can you make this recipe a day ahead and cook it the day off???
I can’t wait to make this! I wanna try a version with milk chocolate raisinets. My two fave raisin sweets combined.
It didn’t say how much bread to use. 7-8 cup of cubes doesn’t help with measurement at all. At least use oz if not using grams.
Love bread pudding
Found this recipe & it sounded delish. Have not made it yet, but is in my “To Do List”. Anxious to start receiving your recipe ideas & your cookbook as well.
Absolutely the best bread pudding I’ve ever had I had friends over and they just loved it
The bread pudding was the best I’ve ever made
This was amazing! I decide to double the butter rum sauce and had it with coffee and plan to have it with waffles, ice cream, and whatever else I can imagine. The pudding was perfect! Thank you everyone at Pinch of Yum!