Bread Pudding With Rum Sauce
30m prep 50m cook 1h 20m ready
A soft and gooey bread pudding with cinnamon, nutmeg, and brown sugar, topped with a creamy rum sauce. This Southern-inspired dessert is perfect for using day-old French bread.
Ingredients
- Vegetable oil for greasing
- 3 cup half-and-half
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 5 eggs lightly beaten
- 1 tbsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 pack day-old French bread cubed
- 1 cup heavy cream
- 4 tbsp unsalted butter
- 1/2 cup powdered sugar
- 1 tbsp all-purpose flour
- 2 tsp rum extract
Nutrition (per serving, estimated)
Estimated based off 13 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 130 mg
- Iron: 0.85 mg
- Magnesium: 15.6 mg
- Phosphorus: 147 mg
- Potassium: 181 mg
- Zinc: 0.78 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 3 cup half-and-half
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tbsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 cup heavy cream
- 4 tbsp unsalted butter
- 1/2 cup powdered sugar
- 1 tbsp all-purpose flour
- 2 tsp rum extract
Prepare
- Vegetable oil, for greasing
- 5 eggs, lightly beaten
- Cube 1 pack day-old French bread
Let's Cook
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Step 1.
Preheat the oven to 350°F. Lightly grease a 9-by-13-inch baking dish with vegetable oil.
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Step 2.
In a large mixing bowl, combine 3 cups half-and-half, ½ cup granulated sugar, ½ cup brown sugar, 5 lightly beaten eggs, 1 tablespoon vanilla extract, 1½ teaspoons ground cinnamon, and ½ teaspoon ground nutmeg. Mix until well combined, then set aside.
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Step 3.
Spread the cubed day-old French bread evenly in the prepared baking dish. Pour the egg mixture over the bread, making sure all cubes are coated. Let it sit for 25 minutes to allow the bread to absorb the custard.
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Step 4.
Bake the bread pudding uncovered for 45 to 50 minutes, until the top is golden and the custard is set. Remove from the oven and let cool slightly.
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Step 5.
While the bread pudding bakes or cools, make the rum sauce: In a large saucepan over medium heat, combine 1 cup heavy cream, 4 tablespoons unsalted butter, ½ cup powdered sugar, and 1 tablespoon all-purpose flour. Cook, stirring constantly, for about 5 minutes until the sauce thickens. Remove from heat, stir in 2 teaspoons rum extract, and mix well.
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Step 6.
Spoon the warm rum sauce over the bread pudding and serve.
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