Description
This Old Fashioned Bread Pudding with Rum Sauce is a classic, comforting dessert combining the rich flavors of cinnamon-swirl bread soaked in a creamy custard, baked to golden perfection, and topped with a warm, spiced rum sauce. Perfect for holidays or anytime you want a nostalgic, heartwarming treat.
Ingredients
Scale
Bread Pudding:
- 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 salt
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
- Prepare the custard mixture: Butter a 9×13 inch baking dish. In a large bowl, whisk the eggs until blended. Add the milk, sugar, whipping cream, and vanilla extract, continuing to whisk thoroughly until the mixture is smooth and well combined.
- Combine with bread and nuts: Stir in the cinnamon-swirl bread cubes and chopped pecans until all pieces are evenly coated with the custard mixture. Pour the mixture evenly into the prepared baking dish.
- Refrigerate: Cover the baking dish and refrigerate the mixture for 2 hours. This soaking time allows the bread to absorb the custard fully ensuring a tender, flavorful bread pudding.
- Bake the bread pudding: Preheat the oven to 350°F (175°C). Remove the pudding from the refrigerator and bake it uncovered for about 1 hour and 15 minutes or until it is puffed up and golden brown on top. Let it cool slightly before serving as the pudding will deflate somewhat.
- Make the rum sauce: In a heavy medium saucepan over medium heat, stir together the brown sugar and butter until melted and smooth, about 2 minutes. Add the whipping cream, rum, and ground cinnamon. Bring the mixture to a simmer, then continue cooking until the sauce thickens and reduces to approximately 1 1/2 cups, about 5 minutes.
- Serve: Spoon the warm rum sauce generously over slices of bread pudding. For an extra special touch, serve with a scoop of vanilla bean ice cream on the side.
Notes
- For best results, use day-old or slightly stale bread which soaks up the custard better.
- Substitute pecans with walnuts or omit nuts for a nut-free version.
- The rum can be omitted or replaced with a rum extract for a non-alcoholic sauce.
- Refrigerate leftovers tightly covered; bread pudding tastes even better the next day.
- Vanilla bean ice cream pairs wonderfully with this dessert for added creaminess and flavor balance.
- Prep Time: 15 minutes plus 2 hours chilling
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: bread pudding, rum sauce, old fashioned dessert, cinnamon swirl bread, pecans, homemade dessert, classic dessert, holiday dessert, easy dessert
