Bread Pudding With Rum Sauce Recipe

Prep bread and pan

Preheat oven to 350°F (175°C). Butter a 9x9-inch or similar 8-9 cup baking dish lightly. Spread the cubed bread out on a baking sheet and, if not fully stale, toast in the oven for 8–10 minutes until slightly dried but not browned; remove and let cool slightly.

Soak base

In a large mixing bowl, whisk together the whole milk, heavy cream, eggs, granulated sugar, light brown sugar, vanilla extract, lemon zest, ground cinnamon, and salt until sugars dissolve and mixture is homogeneous.

Assemble pudding

Place the bread cubes in the prepared baking dish. If using raisins or dried fruit, sprinkle them evenly among the bread. Pour the custard mixture evenly over the bread, pressing gently so pieces absorb liquid. Let sit at room temperature for 20–30 minutes to allow bread to soak. Dot the top with the melted butter.

Bake

Cover the dish loosely with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for another 20–25 minutes, or until the custard is set (a knife inserted near the center comes out mostly clean) and the top is golden. If the top browns too quickly, re-cover with foil.

Rest

Remove from oven and allow the pudding to rest for 10–15 minutes; it will continue to set as it cools.

Make caramel base

While the pudding bakes, melt the 6 tablespoons of butter in a medium saucepan over medium heat. Add the 3 tablespoons brown sugar and stir until sugar dissolves and mixture is bubbling gently, about 2–3 minutes.

Finish sauce

Carefully stir in the heavy cream (mixture will bubble vigorously). Reduce heat to medium-low and simmer for 3–4 minutes until slightly thickened. Remove from heat and stir in the dark rum, 1 teaspoon vanilla extract, and a pinch of salt. Taste and adjust by adding a little more rum or salt as desired. Keep warm until serving.

Optional flambé (safer to skip)

If you want to flambé: remove the pan from heat, add a tablespoon of rum, tilt the pan away from your face and ignite with a long match, letting flames burn out — only attempt if experienced and with caution. Stir after flames subside.

Spoon warm rum sauce generously over individual portions of bread pudding. Dust lightly with powdered sugar if desired and serve with whipped cream or a scoop of vanilla ice cream.