Rum Sauce For Bread Pudding

This bread pudding with rum sauce is a New Orleans-style dessert that delivers on cozy flavors. The pudding is soft and custardy inside with a golden top, loaded with warm cinnamon, sweet raisins, and crunchy pecans. Then you pour on a buttery rum sauce that’s rich, glossy, and honestly the reason people go back for a second and third slice. It’s simple, old-school comfort food that tastes like you did the most, even though the steps are easy.

Why You’ll Love This Bread Pudding With Rum Sauce

This is one of those desserts that feels like a reward. The second it goes in the oven, the whole kitchen smells like warm cinnamon, butter, and vanilla, and you already know you’re in for something good. The custard soaks into day-old bread and bakes up soft and rich, with those little sweet pops of raisins and crunchy pecans in between. It’s also the kind of recipe that doesn’t punish you for being “imperfect.” Bread pudding is supposed to be rustic, so as long as you give the bread a real soak and bake it until the center is set, it turns out.

The rum sauce is what takes it from cozy to restaurant-level. It’s buttery and warm with that classic rum flavor, and it’s the part people remember. I always pour some on right away so it melts in, then add a little more at the table because everyone likes theirs differently. If you let it sit for a few minutes after saucing, the pudding soaks it up and gets even better, which is exactly what you want from a bread pudding.

Ingredients You'll Need

For the Bread Pudding:

• 1 loaf day-old bread, cut into small cubes (about 1 lb)
• 4 large eggs
• 1 can evaporated milk (12 ounces)
• 1 cup heavy whipping cream
• 1 cup granulated sugar
• ½ cup 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 Rum Sauce:

• ½ cup salted butter (1 stick)
• 1 can sweetened condensed milk (14 ounces)
• ½ cup heavy whipping cream
• ¼ cup packed dark brown sugar
• ¼ cup rum

How To Make Bread Pudding with Rum Sauce

Step 1: Prep the bread and pan

Add the cubed bread to a large mixing bowl. Grease a 9×13-inch baking dish with butter or cooking spray and set aside.

Step 2: Make the custard and soak

In a separate bowl, whisk together eggs, evaporated milk, heavy cream, sugar, melted butter, raisins, rum extract (or vanilla), cinnamon, and pecans until fully combined.

Pour the mixture over the bread and gently toss until everything is coated. Let it rest so the bread can absorb the custard.

Step 3: Bake

Preheat the oven to 350°F with the rack in the center. Transfer the soaked bread mixture into the prepared baking dish and spread evenly.

Bake 50 to 60 minutes, until the custard is set and the top is golden. Let it cool slightly while you make the sauce.

Step 4: Make the bread pudding sauce

In a small saucepan over medium heat, combine butter, sweetened condensed milk, heavy cream, and brown sugar. Stir until the butter melts and everything is smooth. Raise the heat slightly, bring to a gentle boil, then remove from the heat and stir in the rum until fully blended.

Step 5: Sauce and serve

Pour half the warm rum sauce over the bread pudding and let it sit at least 30 minutes so it soaks in. Serve warm or at room temperature with extra sauce on top.

Expert Tips for the Best Bread Pudding and Rum Sauce

• Use truly day-old bread for the best texture. Bread that’s slightly stale absorbs custard better without turning mushy, which gives you a soft, custardy interior with structure. If your bread is fresh, cube it and dry it out on a baking sheet at 300°F for about 10 to 15 minutes, then cool before soaking.
• Let the bread soak long enough. The soak is what makes bread pudding taste rich instead of dry. Toss until every cube is coated, then let the mixture rest so the custard can fully absorb. If the bread still looks dry on top after resting, give it one more gentle toss before baking.
• Cool the melted butter slightly before mixing it in. Hot butter can partially cook the eggs and create little eggy bits. You want the butter melted but not piping hot so the custard stays smooth.
• Do not overbake. Bread pudding is done when the center is set and no longer looks wet, but it should still feel tender. If you bake too long, it can turn dry. Start checking around 50 minutes, and pull it once the center is set and the top is golden.
• Toast the pecans for bigger flavor. If you have an extra few minutes, toast the pecans in a dry skillet or in the oven until fragrant, then cool before adding. It makes the nut flavor pop and adds better crunch.
• Build the rum sauce gently and stir often. Sweetened condensed milk and sugar can scorch if the heat is too high. Keep it at a steady medium heat while it melts together, then bring it to a gentle boil only briefly to thicken.
• Add the rum off heat for the smoothest sauce. Stirring rum in after removing the pan from the heat keeps the sauce silky and prevents harsh alcohol notes. If you want a milder rum flavor, reduce the rum slightly or use rum extract instead.
• Let the sauce soak into the pudding before serving. Pouring half the sauce over the pudding and letting it sit is the secret to that restaurant-style finish. It turns the whole pan extra moist and flavorful, and the slices come out richer instead of needing all the sauce added at the table.

Bread Pudding Sauce FAQs

Can I make bread pudding ahead of time?

Yes, bread pudding is one of the best make-ahead desserts. Bake it, let it cool, cover it tightly, and refrigerate. It reheats really well and honestly often tastes even better the next day because the flavors have time to settle.

Can I assemble bread pudding ahead and bake later?

Yes. You can mix and soak everything, cover, and refrigerate for several hours or overnight. This gives the bread even more time to absorb the custard. When you’re ready, bake as usual. If it’s going into the oven cold, it may need a few extra minutes.

Can I make the rum sauce ahead of time?

Yes. Make it up to a few days ahead and store it in the fridge. It will thicken as it cools, so reheat gently on the stove over low heat or microwave in short bursts, stirring until smooth and pourable.

Does the alcohol cook off in rum sauce?

Some cooks off with heat, but not all of it. If you want a fully alcohol-free version, use rum extract and add a small splash of water or cream to keep the sauce the right consistency and still get that classic rum flavor.

What’s the best bread to use for bread pudding?

A soft white bread works great and gives a classic texture, but richer breads like brioche or challah make it even more decadent. The main thing is using bread that’s slightly stale or dried out, so it absorbs the custard without turning to mush.

Why is my bread pudding soggy in the middle?

This usually happens if the bread wasn’t stale enough, the custard ratio was too high, or it didn’t bake long enough. The center should look set, not sloshy. Let it rest after baking too, because it continues to firm up as it cools.

Why did my rum sauce turn grainy or separate?

Rum sauce can separate if it’s cooked over heat that’s too high or boiled hard. Keep it on low to medium-low heat and stir often. If it does separate, take it off the heat and whisk vigorously. A tiny splash of warm cream can help smooth it back out.

How do I store leftover bread pudding?

Store bread pudding covered in the fridge for up to 4 days. Store the rum sauce separately if you can, then reheat and drizzle when serving. Keeping them separate helps the pudding stay the right texture and lets everyone add as much sauce as they want.

How do I reheat bread pudding so it stays moist?

Reheat individual servings in the microwave in short bursts, or warm the whole pan covered in the oven so it heats evenly without drying out. Finish with warm rum sauce right before serving for the best texture and flavor.

My Final Thoughts

This bread pudding with buttered rum sauce is the kind of dessert that wins every time. It’s warm, rich, and comforting, but it also feels special, especially once you get the first taste of the sauce. Make it for holidays, dinner parties, or just because you want something cozy and unforgettable, and let me know how it turned out by leaving a comment and review below.