Hot Buttered Rum Bread Pudding


Rum, brown sugar, and warming spices (don't skip the black pepper!) combine in this aromatic dessert. Brioche is often used in bread pudding, but a sturdy loaf of white bread from the bakery is best here because it won't break down as much. If you prefer to omit the alcohol, substitute 1/4 cup maple syrup for 1 cup of rum in Step 2. Bring the mixture to a boil and cook for 2 minutes. Follow recipe as directed.

Hot Buttered Rum Bread Pudding
Photo: Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Emily Nabors Hall
Active Time:
35 mins
Total Time:
50 mins
10 serves


  • 2 cups half-and-half

  • 2 cups whole milk

  • 1 1/2 cups granulated sugar

  • 6 large eggs

  • 1/4 cup unsalted butter, melted

  • 1/2 teaspoon ground cinnamon

  • 1/8 teaspoon black pepper

  • 4 teaspoons vanilla extract, divided

  • 1 1/2 teaspoons kosher salt, divided

  • 15 cups bread cubes (from 1 [30-oz.] white bakery loaf)

  • 1 cup golden raisins

  • 1 cup (8 oz.) gold rum

  • 1/2 cup packed light brown sugar

  • 1/2 cup unsalted butter

  • 1/4 cup heavy cream


  1. Preheat oven to 350ºF. Whisk together half-and-half, milk, granulated sugar, eggs, melted butter, cinnamon, pepper, 2 teaspoons of the vanilla, and 1 teaspoon of the salt in a large bowl. Add bread and raisins; stir to combine. Let stand 15 minutes, stirring occasionally. Transfer to a lightly greased (with cooking spray) 13- x 9-inch baking dish. Bake until golden and set, 45 to 50 minutes. Cool on a wire rack.

  2. Meanwhile, combine rum, brown sugar, 1/2 cup butter, and remaining 1/2 teaspoon salt in a saucepan over medium. Bring to a simmer; cook, stirring occasionally, until slightly thickened, 15 minutes. Remove from heat; stir in cream and remaining 2 teaspoons vanilla. Drizzle 1/2 cup sauce over bread pudding. Serve with remaining sauce.

Related Articles