Best-Ever Bread Pudding with Hot Buttered Rum Sauce
This Best-Ever Bread Pudding with Hot Buttered Rum Sauce is a rich, comforting Southern dessert featuring a golden, custard-soaked bread pudding studded with golden raisins, cinnamon, and pecans. Topped with a luxurious hot buttered rum sauce made from butter, sweetened condensed milk, brown sugar, and dark rum, this pudding is perfect for a cozy, indulgent treat that delights every palate.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 9–12 servings 1x
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: Southern
Ingredients
Scale
For the bread pudding:
- 1 loaf of day-old bread (about 1 lb), cut into small cubes
- 4 large eggs
- 1 (12-ounce) can evaporated milk
- 1 cup heavy whipping cream
- 1 cup granulated sugar
- ½ cup (1 stick) salted butter, melted and slightly cooled
- ⅓ cup golden raisins
- 1 tablespoon rum extract (or vanilla extract)
- 1 teaspoon ground cinnamon
- ¾ cup chopped pecans
For the hot buttered rum sauce:
- ½ cup (1 stick) salted butter
- 1 (14-ounce) can sweetened condensed milk
- ½ cup heavy whipping cream
- ¼ cup packed dark brown sugar
- ¼ cup rum (Myers’s dark rum recommended)
For serving (optional):
- Vanilla ice cream
- Whipped cream
- Chopped pecans
Instructions
- Prepare the bread: Place the cubed or torn bread pieces into a large bowl and set aside. Grease a 9×13-inch (or similarly large) baking dish with butter or cooking spray and set aside.
- Make the custard mixture: In a medium bowl, whisk together the eggs, evaporated milk, heavy cream, sugar, melted butter, golden raisins, rum extract (or vanilla extract), ground cinnamon, and chopped pecans until thoroughly combined.
- Soak the bread: Pour the custard mixture over the bread cubes. Toss gently using a spatula or hands (wear disposable gloves if preferred) to ensure all bread pieces are well soaked. Allow the mixture to rest and absorb the custard while preparing the oven.
- Preheat the oven: Position the oven rack in the center and preheat to 350°F (175°C).
- Bake the pudding: Transfer the soaked bread mixture evenly into the prepared baking dish. Bake for 50 minutes to 1 hour, or until the custard has set and the pudding is golden brown on the edges. Remove from the oven and let cool slightly.
- Prepare the rum sauce: In a small saucepan over medium heat, combine butter, sweetened condensed milk, heavy cream, and dark brown sugar. Stir gently just until partially combined. Cook, stirring occasionally, until the butter has melted. Increase heat to medium-high and bring to a gentle boil, then remove from heat.
- Finish the sauce: Stir in the dark rum until fully incorporated. Pour half of the hot buttered rum sauce evenly over the warm bread pudding. Let the pudding sit at least 30 minutes to cool and allow the sauce to set.
- Serve: Slice the bread pudding into wedges and serve warm or at room temperature. Pass the remaining rum sauce on the side for extra richness. Optionally, top with vanilla ice cream, whipped cream, and additional chopped pecans. If the rum sauce thickens upon cooling, gently reheat before serving.
Notes
- Use day-old bread for the best texture and soak absorption.
- Resting the soaked bread allows the custard to fully penetrate the bread cubes.
- The rum sauce can be reheated gently if it thickens upon cooling.
- For a non-alcoholic version, substitute rum extract for dark rum in the sauce.
- Optional toppings like vanilla ice cream or whipped cream add an extra indulgent touch.
- Make sure to use a sturdy baking dish to support the weight of the soaked bread pudding.