Bread Pudding with Hot Butter Rum Sauce

Barbara Allis

Barbara served this delicious dessert at the 2016 Laurentians Trip. It was a huge hit.

Serves 12
(1½ times this recipe served 18 on the 2016 Laurentians Trip)


Qty Unit Ingredient
8 cups Torn or Cubed French bread
¾ cup Dark Brown Sugar
3 cups Milk
4 Tbs Butter
1 tsp Cinnamon
1 tsp Vanilla
2/3 cup Rasins
Tbs Rum
4 Eggs, beaten


Qty Unit Ingredient
1/3 cup Heavy Cream
1 cup White Sugar
½ cup Butter
Tbs Rum


  1. For the bread pudding, place bread in a large bowl. In medium saucepan over low heat, melt brown sugar, milk, butter, cinnamon, vanilla, raisins and 2 ½ tablespoons rum. Stir constantly until sugar is dissolved. Pour over bread and allow to soak for 30 minutes.
  2. Preheat oven to 350 degrees. Add 4 beaten eggs to the soaked bread mixture and stir gently until bread is completely saturated with egg and milk mixture. Pour into a buttered 9 inch pan for thick slices or a 9 X 13 pan for thin slices. *(I recommend making 1 and a half recipe and using a 9 X 13 buttered pan that easily cuts into 18 adequate pieces.) Bake for 40 to 45 minutes until the top is browned and the middle is set. Do not overbake or the bread pudding will be dry.
  3. For the sauce, melt the heavy cream, white sugar and butter in a medium sauce pan over low heat. Do not boil or the mixture will start to crystallize. When sugar has dissolved, add
    1½ tablespoons rum. Spoon over each slice of bread before serving. *(One recipe of sauce was more than enough for the 1½ recipes of bread pudding.)
  4. Store leftovers in refrigerator and keep sauce in a separate container.