Mama’s Bread Pudding With Rum Sauce Recipe

Prepare bread

Preheat oven to 350°F (175°C). Butter a 9x13-inch baking dish or a 2-quart gratin. Spread the cubed stale bread in a large bowl.

Warm dairy

In a medium saucepan over medium heat, combine the milk and heavy cream and warm until steaming but not boiling (about 3–5 minutes). Remove from heat.

Mix custard

In a large bowl, whisk the eggs with granulated sugar, 1 cup dark brown sugar, vanilla extract, cinnamon, nutmeg and kosher salt until smooth. Gradually whisk in the warm milk-cream mixture, then whisk in the melted butter.

Add fruit (optional)

If using raisins or currants, scatter them evenly among the bread cubes.

Soak bread

Pour the custard mixture over the bread cubes, pressing gently so the bread soaks up the liquid. Let sit 20–30 minutes at room temperature, stirring once or twice to ensure even soaking.

Bake

Bake in the preheated oven until the custard is set and the top is golden brown, about 45–55 minutes. A knife inserted near the center should come out mostly clean (a little moist crumbs are fine). If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.

Rest

Remove from oven and let rest 10 minutes before serving. The pudding will be warm and slightly wobbly when removed and will firm as it cools slightly.

Make sauce

While the pudding bakes (or after removing it), prepare the sauce. In a medium saucepan over medium heat, melt 6 tablespoons butter. Add 1 cup dark brown sugar and whisk until dissolved and glossy, about 2–3 minutes.

Finish sauce

Slowly whisk in 1 cup heavy cream. Bring to a gentle simmer, stirring constantly so the sugar fully dissolves and the sauce thickens slightly (about 3–5 minutes). Remove from heat and stir in the dark rum, vanilla extract and a pinch of kosher salt. Taste and adjust: add up to 1 tablespoon more rum if desired (do not boil after adding alcohol).

Keep warm

Keep the sauce warm over very low heat or transfer to a warm bowl. Stir occasionally; it will thicken as it cools but can be thinned with a splash of cream or milk when reheating.

Spoon generous portions of the warm bread pudding into bowls or on plates. Pour warm buttery rum sauce over each serving. Dust with powdered sugar and add a dollop of whipped cream, if desired.