Old Fashioned Bread Pudding With Rum Sauce

This post may contain affiliate links. For more information, please read our disclosure policy here

Confession: I always thought I’d hate bread pudding. The name itself does not sound appetizing. It sounds like bread that’s been sitting in goop for too long and getting mushy and now you’re trying to convince me to eat it and you’re calling it a ‘classic dessert’. Um…no, thankyousomuch.

But a few years ago while visiting a friend in San Francisco I tried it for the first time and was blown away. While cake has a tendency to be too moist or too dense or too, well, cakey, bread pudding gives your mouth a lot of different textures to explore. It breaks up the sweetness with savory sauces and nuts and fruit.

All in all it’s become one of my all time favorite desserts now, and I’m super excited to share this old fashioned bread pudding recipe with you so it can become a favorite for YOU, too! Enjoy!

Old Fashioned Bread Pudding With Rum Sauce

What You Need To Make Old Fashioned Bread Pudding With Rum Sauce:

Bread Pudding:

Rum Sauce:

  • 1 cup (packed) brown sugar
  • 1/2 cup (1 stick) butter
  • 1/2 cup whipping cream
  • 2 tablespoons rum (or spiced rum)
  • 3/4 teaspoon ground cinnamon

How To Make Old Fashioned Bread Pudding With Rum Sauce:

Bread Pudding:

1. Butter 9×13 baking dish. Whisk eggs in large bowl to blend. Add milk, sugar, cream, and vanilla; whisk to blend well. Stir in bread and pecans. Pour mixture into baking dish. Cover and refrigerate 2 hours.

2. Preheat oven to 350°F. Bake pudding uncovered until puffed and golden, about 1 hour 15 minutes. Cool slightly (pudding will fall).

Rum Sauce:

Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes. Add cream, rum, and cinnamon and bring to simmer. Simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes. Serve warm.

Pro Tip: You can never go wrong by serving this a delicious scoop of vanilla bean ice cream! Enjoy!


Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *


  1. I make this in the fall after our Okra crop is done. I first made this last year. It is by far the best bread pudding I have ever had! I was never a big fan of Bread Pudding but this stuff is delicious! I pair it with Gumbo over rice and have a few guest over to eat and they are always impressed.

  2. Made recipe exactly as directed. Paired it with a rum sauce. Absolutely delicious! Will definitely make again!

  3. I was wanting to make this tomorrow could someone please tell me the size loaf of cinnamon swirl bread that you used? Thank you!

  4. Best bread pudding recipe I’ve ever made. The rum sauce is absolutely delicious!?

  5. Pingback: URL
  6. I will defiantly make this for my brother in law he loves breadpudding. Thank you

  7. Wow! Thank you for the recipe, Mary. This was the best bread pudding I have ever had.

  8. You didn’t answer if the pudding and sauce can be reheated. I’m stuck in my house but want to make it for my daughter but all bakeries are closed

    1. i reheat my pudding and sauce all the time taste delicious reheated to me and my husband

  9. Hi,

    Does bread pudding reheat well? How would you recommend doing so? Also, can I make the sauce ahead and reheat?

    Thank you,

  10. Just wondering if I can put this together at night and make it in the morning?

  11. This is the most delicious pudding I’ve ever eaten in my life. Perfect recipe. Although I didn’t have such a large dish so I made two dishes from this.

    The sauce is heavenly too.

    Used walnuts in a hurry, instead of pecans.

    No words for this delicious pudding. Thank yoj

    1. Please send a copy of the recipe. Only need ingredients and how to make. Also need a copy of the sauce.

  12. I am so thankful. Thank you! This is the best post out there on the subject. Keep doing what you do. Its good things.