There’s a certain comfort that wraps around you like a warm blanket when the aroma of baking bread pudding fills the house. It instantly transports me back to my grandmother’s kitchen, where this humble dessert was a symbol of love and resourcefulness. This bread pudding recipe has been a cherished part of our family gatherings for as long as I can remember. It’s the dish that appears when hearts need mending or when a simple Sunday dinner turns into an impromptu celebration. The way the cinnamon and vanilla meld together, creating a scent that promises warmth and sweetness, is pure nostalgia. In a world that moves too fast, this recipe offers a pause—a moment to reconnect with what truly matters. It’s not just about using up leftover bread; it’s about weaving threads of tradition into the fabric of our lives. Everyone, from the littlest ones to the elders, gathers around the table, eager for a slice. Why does it feel so special? Because it’s steeped in memories and made with hands that care. If you’re looking to deepen that cozy experience, why not pair it with our guide to easy homemade custard?
Classic Bread Pudding with Rich Butter Rum Sauce
Indulge in this comforting bread pudding featuring day-old bread soaked in a spiced custard, baked to perfection, and generously drizzled with a decadent butter rum sauce. A texture lover’s dream, studded with your choice of raisins or chocolate chips.
Category: Desserts | Cuisine: American | Diet:
Ingredients
- 12 – 16 ounce (340–454g) loaf of sturdy day-old bread, cut in 1-inch cubes (around 10–12 cups)
- 7 large eggs
- 2 1/2 cups (600g/ml) whole milk
- 1 cup (240g/ml) heavy cream
- 1/4 cup (60g/ml) spiced rum (or regular dark/golden rum)
- 1 cup (200g) granulated sugar
- 1/4 cup (50g) packed light or dark brown sugar
- 2 teaspoons pure vanilla extract or vanilla bean paste
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup (150–180g) raisins, cinnamon chips, or chocolate chips (or mix of any)
- 1/2 cup (8 Tbsp; 113g) unsalted butter, cut into 8 Tbsp-size pieces (for sauce)
- 1 cup (200g) packed light or dark brown sugar (for sauce)
- 1/2 cup (120g/ml) heavy cream (for sauce)
- 2 Tablespoons spiced rum (or regular dark/golden rum) (for sauce)
- 1/4 teaspoon salt (for sauce)
Instructions
- Cut the bread into 1-inch cubes and let them sit out uncovered for a few hours or up to 24 hours to dry.
- Grease a 9×13-inch baking pan (or 3–4-quart dish) with nonstick spray and spread the dried bread cubes evenly in the pan. Sprinkle raisins, cinnamon chips, or chocolate chips over the bread.
- In a large bowl, whisk together eggs, whole milk, heavy cream, spiced rum (for the pudding), granulated sugar, light or dark brown sugar (for the pudding), vanilla extract, cinnamon, and the first portion of salt until well combined.
- Pour the custard mixture evenly over the bread cubes in the pan. Cover tightly and refrigerate for at least 4 hours or up to 24 hours to allow the bread to soak.
- Remove the bread pudding from the refrigerator and let it sit at room temperature for 10–15 minutes while you preheat your oven to 350°F (177°C).
- Bake, uncovered, for 50–55 minutes, or until the center is set and no longer liquid. If the top browns too quickly, cover loosely with aluminum foil.
- While the pudding bakes, prepare the butter rum sauce: Place the unsalted butter in a medium saucepan over medium heat. Add the second portion of brown sugar and stir until melted and combined.
- Slowly pour the second portion of heavy cream into the saucepan, whisking continuously. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 3 minutes without whisking.
- Remove the sauce from heat and whisk in the second portion of spiced rum and the second portion of salt. Let the sauce cool for at least 10 minutes to thicken.
- Remove the baked bread pudding from the oven and cool for 5–10 minutes before serving. Pour the butter rum sauce all over the bread pudding, or serve it on the side with each slice.
- Cut into slices and serve warm, optionally with ice cream. Store any leftovers tightly covered in the refrigerator for up to 3 days.
Notes
Drying the bread is crucial for the best texture; if you don’t have day-old bread, lightly toast fresh bread cubes in a 250°F oven for 15-20 minutes. The refrigeration soak is a key step that ensures a rich, custardy pudding, so do not skip it. Serve warm with vanilla ice cream or whipped cream for an extra treat. Cooked bread pudding can be frozen, tightly wrapped, for up to 1-2 months; thaw in the refrigerator and reheat gently. The butter rum sauce can also be made ahead and stored separately.
Why This Recipe Brings Everyone Together
This bread pudding has a way of dissolving the day’s stresses and drawing everyone into the kitchen. It’s the kind of dish that sparks stories and laughter, bridging gaps between generations. I’ve watched my children and their grandparents bond over stirring the mixture, each adding their own little twist. There’s a magic in how a simple recipe can become the centerpiece of so many cherished moments. It reminds us that the best conversations happen over shared food. Many families have their own treasured versions, like the one celebrated on AllRecipes, which shows how universal this comfort is. Similarly, our easy homemade apple crisp often joins the table, creating a spread that feels like a hug. Whether it’s a holiday or just a rainy afternoon, this pudding turns meals into memories.
The Story Behind This Beloved Dish
Bread pudding’s roots run deep, born from a time when wasting food was unthinkable and ingenuity in the kitchen was a virtue. It’s a testament to how our ancestors turned simplicity into something extraordinary, passing down techniques through whispered recipes and stained index cards. In my family, this dish came over with my great-grandmother, who believed that food should tell a story of resilience and love. Each generation has added its own touch—a splash of bourbon here, a handful of raisins there—making it uniquely ours. Its enduring appeal lies in how it adapts while staying true to its soul-warming essence. For those curious about its evolution, Serious Eats delves into New Orleans-style bread pudding, showcasing its rich cultural tapestry. This isn’t just a recipe; it’s a legacy in a baking dish, connecting us to hands that shaped it long before ours.
Frequently Asked Questions
Can I use different types of bread for this pudding?
Absolutely! While day-old French or brioche bread works wonderfully, you can experiment with challah or even whole grain varieties. Just adjust the milk slightly if the bread is very dense to keep that perfect, custardy texture.
How can I make this bread pudding ahead of time?
You can assemble the entire pudding a day in advance and refrigerate it covered. When ready, let it sit at room temperature for about 30 minutes before baking—it might need a few extra minutes in the oven, but the flavors will be even more developed.
What are some serving suggestions to make it extra special?
Serve it warm with a drizzle of caramel sauce or a scoop of vanilla bean ice cream. For a festive touch, add a sprinkle of cinnamon or a dollop of freshly whipped cream to elevate each bite.
Can I add fruits or nuts to the recipe?
Yes, and it’s a great way to personalize it! Try mixing in raisins, diced apples, or toasted pecans. If using dried fruit, soaking it in warm water or a bit of rum first will plump it up beautifully.
Conclusion
I hope this bread pudding becomes a cornerstone of your own family traditions, filling your home with the same joy it has brought to mine. Gather your loved ones, slice into that warm, comforting goodness, and watch as it sparks new memories. Don’t forget to share your stories or variations in the comments—I’d love to hear how it turns out! For another cozy pairing, try baking a batch of our easy cheddar and herb scones to complete the meal. Happy baking, and may your kitchen always be filled with love and laughter.
