Ingredients

8 large eggs

3 1/2 cups milk

2 cups sugar

1 1/2 cups whipping cream

1 teaspoon vanilla extract

1 loaf cinnamon-swirl bread, cut into 1-inch cubes

1 cup chopped pecans

Pinch of salt

For the 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

Instructions

Step 1: Butter a 9×13-inch baking dish. In a large bowl, whisk the eggs until blended. Add the milk, sugar, whipping cream, vanilla extract, and a pinch of salt. Whisk everything together until well combined.

Step 2: Stir in the cinnamon-swirl bread cubes and chopped pecans. Pour the mixture into the prepared baking dish. Cover the dish and refrigerate for 2 hours to let the bread absorb the custard.

Step 3: Preheat your oven to 350°F (175°C). Remove the pudding from the fridge and bake uncovered for about 1 hour and 15 minutes, or until the top is puffed and golden brown. Let it cool slightly—the pudding will settle as it cools.

Step 4: To make the rum sauce, combine the brown sugar and butter in a heavy medium saucepan over medium heat. Stir until melted and smooth, about 2 minutes.

Step 5: Add the whipping cream, rum, and ground cinnamon to the pan. Bring the mixture to a simmer, then let it cook until thickened and reduced to about 1 1/2 cups, approximately 5 minutes.

Step 6: Serve the warm bread pudding with the rum sauce spooned generously over the top. For an extra special touch, add a scoop of vanilla bean ice cream.

Tips & Variations

Use day-old or slightly stale bread so it soaks up the custard better without becoming too mushy.

Swap pecans for walnuts or raisins for different texture and flavor variations.

For a non-alcoholic option, omit the rum in the sauce and add a teaspoon of rum extract instead.

Try adding a pinch of nutmeg to the custard for extra warmth.

FAQs

Can I use a different type of bread?

Yes, while cinnamon-swirl bread adds great flavor, you can use brioche, challah, or French bread. Just ensure it’s sliced into cubes and preferably a bit stale to absorb the custard well.

Is it necessary to refrigerate the bread pudding before baking?

Refrigerating the pudding mixture allows the bread to soak up the custard fully, resulting in a richer, more tender texture after baking. It’s highly recommended but if short on time, you can bake immediately, though the texture may be slightly different.