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Bread pudding slice with raisins topped with hot butter rum sauce on a dessert plate

Bread Pudding with Hot Butter Rum Sauce and Raisins!

Bread Pudding with Hot Butter Rum Sauce is a comforting baked dessert with a soft, custardy texture, warm cinnamon-rum flavor, and a smooth buttery sauce that makes it perfect for gatherings or a cozy sweet finish.
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Prep Time 15 minutes
Cook Time 50 minutes
Rest Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: English
Calories: 402
Ingredients Method Notes

Ingredients
  

Bread Pudding
  • 7-8 cups torn or cubed French bread
  • 3/4 cup dark brown sugar
  • 3 cups milk
  • 4 tablespoons butter
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 2/3 cup raisins
  • 1/4 cup rum, divided
  • 4 beaten eggs
Hot Butter Rum Sauce
  • 1/3 cup heavy cream
  • 1 cup white sugar
  • 1/2 cup butter

Method
 

Preparation
  1. Place the torn or cubed bread in a large bowl.
  2. Combine brown sugar, milk, butter, cinnamon, vanilla, raisins, and 2 1/2 tablespoons rum in a medium saucepan over low heat. Stir continuously until the sugar has dissolved.
  3. Pour the warm mixture over the bread and leave it to soak for 30 minutes.
Baking
  1. Preheat the oven to 350°F / 175°C.
  2. Add the beaten eggs to the soaked bread mixture and stir gently until combined, making sure the bread is fully saturated.
  3. Transfer the mixture to a buttered 9-inch square baking dish and bake for 40-50 minutes, until the top is browned and the center is set. Avoid overbaking to keep the pudding moist.
Sauce
  1. Warm the heavy cream, white sugar, and butter together in a medium saucepan over low heat. Do not allow the mixture to boil.
  2. Once the sugar has dissolved, stir in the remaining 1 1/2 tablespoons rum.
  3. Serve the warm sauce poured over individual slices of bread pudding.

Notes

Store leftover bread pudding in the refrigerator and keep the sauce in a separate container. To reheat a slice, place it in a bowl with some sauce and warm it in a 350°F / 175°C oven for 5-10 minutes, or microwave briefly. The recipe can also be made in a 9×13 pan, though the slices will be thinner.