Bread Pudding With Cinnamon Rum Sauce Recipe

Prepare

Preheat the oven to 350°F (175°C). Butter a 9x9-inch baking dish (or similar 8x8–9x13 depending on depth) with 1 tablespoon melted butter.

Soak bread

Place the cubed bread in a large mixing bowl. Scatter the optional raisins or cranberries over the bread so they’re evenly distributed.

Make custard

In a separate bowl, whisk together the eggs, granulated sugar, light brown sugar, vanilla extract, ground cinnamon, and salt until smooth. Whisk in the whole milk and heavy cream until fully combined.

Combine

Pour the custard mixture evenly over the cubed bread. Gently press the bread down with a spatula or your hands so most pieces are submerged in the custard. Let sit for 15–20 minutes to allow the bread to absorb the liquid, pressing down again halfway through if needed.

Bake

Place the baking dish in the preheated oven and bake until the custard is set and the top is golden, about 40–50 minutes. A knife inserted in the center should come out mostly clean with just a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil for the final 10–15 minutes.

Rest

Remove from the oven and let the pudding rest 10 minutes before serving. The custard will continue to set as it cools.

Make sauce

While the pudding bakes (or during the last 15 minutes), make the sauce: in a small saucepan over medium heat, melt the 6 tablespoons of unsalted butter. Add the 3/4 cup light brown sugar and stir until melted and smooth, about 2–3 minutes.

Finish

Carefully stir in the 3/4 cup heavy cream; the mixture will bubble. Reduce heat to low and simmer gently for 2–3 minutes until slightly thickened. Remove from heat and stir in the dark rum, vanilla extract, ground cinnamon, and a pinch (1/8 tsp) kosher salt. Taste and adjust salt or cinnamon as desired. Keep warm until ready to serve. (If you prefer no alcohol, substitute an equal amount of additional cream and 1/2 tsp rum extract.)

Spoon warm bread pudding onto plates. Drizzle generous portions of warm cinnamon rum sauce over each serving. Add a scoop of vanilla ice cream or a dollop of whipped cream, and dust with a little powdered sugar if desired.