Best-Ever Bread Pudding with Hot Buttered Rum Sauce

This Bread Pudding with Rum Sauce is out of this world delicious, y'all! It's giving you all the bells and whistles of an old-fashioned bread pudding dish along with an epic, swoon-worthy hot buttered rum sauce. You'll love the rich, flavorful custard that beams with sweetness, golden raisins, cinnamon, and pecans. Serve this bread pudding for a truly luxurious dessert recipe that everyone will go crazy over!

📝 Ingredients

• 1 loaf of day-old bread (about 1 lb)- cut into small cubes
• 4 large eggs
• 1 (12-ounce) can evaporated milk
• 1 cup heavy whipping cream
• 1 cup granulated sugar
• 1/2 cup (1 stick) salted butter, melted & slightly cooled
• 1/3 cup golden raisins
• 1 tablespoon rum extract (or vanilla extract)
• 1 teaspoon ground cinnamon
• 3/4 cup chopped pecans
• 1/2 cup (1 stick) salted butter
• 1 (14-ounce) can sweetened condensed milk
• 1/2 cup heavy whipping cream
• 1/4 cup packed dark brown sugar
• 1/4 cup rum- I use Myers’s dark rum
• Vanilla ice cream, whipped cream & chopped pecans, as desired.

👨‍🍳 Instructions

1. 1Place the cubed/torn bread pieces into a large bowl and set aside. Then grease a 9×13-inch (or similarly large baking vessel) baking dish with butter or cooking spray and set aside.
2. 2In another medium bowl, combine the eggs, evaporated milk, heavy cream, sugar, melted butter, raisins, rum extract (or vanilla), ground cinnamon, and pecans. Whisk the custard mixture well to thoroughly combine.
3. 3Pour the custard mixture over the bread and use a spatula or your hands (fitted with disposable gloves, if desired) to toss until combined- ensuring the bread pieces are well saturated with the custard mixture. Set the bowl aside to rest and soak.
4. 4Meanwhile, place an oven rack in the center position, and then preheat the oven to 350°F.
5. 5When the oven is preheated, empty the soaked bread into the prepared baking dish. Bake the bread pudding for 50 minutes to 1 hour, or until the custard is set and the bread and edges are golden brown. Set the dish aside to cool while you prepare the rum sauce.
6. 6In a small saucepan over medium heat, combine the butter, condensed milk, heavy cream, and brown sugar. Briefly stir the mixture to semi-combine. Let the mixture cook, stirring occasionally, until the butter has melted. Then increase the heat to medium-high and bring the sauce to a gentle boil. Once achieved, remove the sauce from heat. Then stir in the rum until fully incorporated.
7. 7Evenly pour half of the hot buttered rum sauce over the bread pudding. Let sit for at least 30 minutes to cool and set. Pour the remaining sauce into a small ramekin or mason jar to save for serving.
8. 8Slice the bread pudding into wedges and serve warm or at room temperature, passing the remaining rum sauce over bread pudding servings as desired. [Note: the rum sauce may thicken as it cools, to remedy, reheat in the saucepan over low heat or in the microwave- if needed]. For an extra pop of deliciousness, top pudding with a scoop of vanilla ice cream or a dollop of whipped cream, and garnish with chopped pecans, if desired. Enjoy!