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Prep Time15 minutes
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Cook Time35 min
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Serving12
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Serv Size1 piece
I found this bread pudding recipe tucked away in my mom’s old cookbook and decided to give it a go one cozy afternoon. It was my first time making bread pudding, and I used classic sandwich bread as it’s simple, comforting, and just right for soaking up all that sweet custard. But the real magic happened when I decided to take it up a notch by adding a warm rum sauce, inspired by a version I’d tasted in the UK. The flavor of that sauce had stayed with me, and drizzling it over the soft, golden pudding gave the whole dish an incredible lift.
My family loved it, and it quickly earned a spot on my personal list of top desserts. I’ve made it a few times since, and it never disappoints, especially when served warm, just the way I like it.
Ingredients
For the Pudding:
For the Rum Sauce:
Directions
This comforting dessert comes together with pantry basics and just a little bit of love. The bread soaks up a rich, custardy mixture and bakes into a golden, pillowy pudding, topped off with a warm, boozy rum sauce for that irresistible finish.
Prep the bread: Cut the crusts off the bread and dice it into roughly 1-inch cubes. Transfer the pieces into a mixing bowl.
Soak the bread: Reserve about ¼ cup of milk and pour the rest over the bread cubes. Let it sit for a few minutes so the bread can soak up the milk.
Whisk the egg mixture: In a separate bowl, beat the eggs with the reserved milk, a pinch of salt, and the vanilla essence until light and fluffy.
Add the sugar: Mix in the sugar and beat again until it dissolves completely.
Combine the mixtures: Pour the egg mixture over the soaked bread and gently mix everything together.
Bake the pudding: Pour the mixture into a greased baking pan. Bake at 350°F (Gas Mark 4) for 30–40 minutes, until the top is golden and the pudding is set.
Cool and chill: Allow the pudding to cool completely at room temperature, then refrigerate for about an hour. (Although refridgeration is part of the process of setting the pudding, I like to have it warm - anticonformist tendencies? ;) )
Make the rum sauce: Combine all the rum sauce ingredients in a saucepan and bring the mixture to a boil.
Simmer and stir: Reduce the heat and let it simmer, stirring continuously, until it thickens into a smooth sauce.
Serve and enjoy: Let the sauce cool slightly, then drizzle generously over slices of pudding when serving.
Conclusion
This bread pudding is pure comfort in a bowl: soft, custardy, and made extra special with that rich, warm rum sauce. Best served slightly warm, it’s one of those desserts that makes a quiet evening feel just a little more indulgent.
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