Bread Pudding with Rum Sauce

I’ve tried to make bread pudding before and it didn’t turn out great. I’ve finally learned from the mistakes made and here’s the best recipe that I’ve come up with so far. To be fair, it’s a concoction of a couple of different recipes. Here are the mistakes that I made and that you need to keep in mind:

  • This recipes requires dry bread. Cutting up fresh bread and immediately using that means that it’ll absorb most of the custard, totally ruining the consistency. This time the bread was cut up, and left outside for about a 1 and a 1/2 days so that it was nice and dry, but obviously not dry and brittle. You just need it dry enough so that it isn’t moist enough to absorb liquid.
  • Some recipes require you to add nutmeg to the rum sauce. That was a total no-no for me, totally ruins the taste according to me.

Ingredients – Bread Pudding

4-5 cups of a day/day and a half old French bread with the crust removed (I also used cinnamon bread since I didn’t have enough French bread)

1/2 cup and 2 tablespoons of sugar

1 teaspoon cinnamon

4 eggs

2 cups milk

2 tablespoons melted butter

1/2 cup seedless raisins

1 teaspoon vanilla extract

Rum Sauce

1/2 cup butter

1 cup sugar

1 teaspoon vanilla

1 egg

3 tablespoons Rum (though I might have used slightly less while making the sauce since you need to use it according to whether you want a strong sauce or not. Using slightly less Rum made the perfect sauce according to me)

Leaving the bread out to dry

Making the Rum Sauce


1. Cut the crust off the bread and chop into small cubes and leave it for a day so that it loses some moisture. Place in a 9 x 9 baking dish.

2. Sprinkle cinnamon over bread. Add raisins and melted butter. Toss this all together.

3. Toast lightly in 350F oven. Just remove when it starts turning a color of light brown.

4. For the custard: Blend a mixture of eggs, sugar, milk and vanilla extract. Pour over the toasted bread, toss it all together and bake for 45 minutes at 350F until solid.

For the Rum Sauce:

1. Cream butter and sugar. Remember, never put butter in a microwave to melt it. You need to leave it out at room temperature for a few hours and then it becomes really easy to cream it. You can mix the two using a fork easily.

2. Add vanilla to the above and stir in the eggs. Then add the rum.

3. Heat the above mixture over low heat for above 5 minutes and keep stirring it.

Pour the rum sauce warm over the bread pudding after it has baked and cooled.

The final product!