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Bread Pudding with Rum Sauce

Bread Pudding

This Bread Pudding is a fantastic bread dessert with raisins and classic warm flavors from allspice, cinnamon, nutmeg, and bourbon. Then top it all off with a spiced rum sauce, and you’ll have an extraordinary cozy breakfast or brunch that doubles up as a holiday dessert.
Course Breakfast, Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Raisin Soaking Time 1 hour
Total Time 1 hour 50 minutes
Servings 8
Calories 493kcal
Author Imma


Bread Pudding

  • 1 cup (150g) raisins
  • ¼ - ½ cup bourbon whiskey
  • 1 loaf French bread, about 14 ounces
  • 4 cup (960ml) whole milk
  • 5 large egg
  • cup (300g) granulated sugar
  • 2 tablespoons (26g) vanilla extract
  • ¼ teaspoon (0.5g) allspice
  • 1-1 ½ teaspoon (2.5-4g) cinnamon, ground
  • ½ teaspoon (1g) nutmeg, ground
  • ½ teaspoon salt
  • 2 tablespoon (28g) unsalted butter, softened

Rum Sauce

  • 4 tablespoon (56g) unsalted butter
  • ½ cup (120g) heavy cream
  • cup (66g) brown sugar, packed
  • ¼ cup (50g) granulated sugar
  • ¼ teaspoon (1.25g) salt
  • 3-4 tablespoon (45ml - 60ml) spiced rum


  • Preheat oven to 350℉/175℃.
  • In a small bowl, pour the whiskey over the raisins and stir to combine. Let them soak for at least an hour or more. Set aside.
  • Cut the bread into 1-inch cubes. Pour the milk into a large bowl and add the bread cubes. Use your hands to press all the bread into the milk until all pieces are covered.
  • Add eggs, sugar, vanilla, allspice, cinnamon, and nutmeg to a separate medium bowl. 
  • Beat the egg mixture until thoroughly combined and pour it over the bread mixture. Then add the whiskey-soaked raisins. Stir very gently with a wooden spoon, making sure the bread pieces don't break apart.
  • Take softened butter using a paper towel or cloth and spread it around a 9x13 baking pan, making sure to coat the sides and bottom. Alternatively, use a spray.
  • Pour the bread pudding mixture into the pan and bake for 30-40 minutes. When done, the pudding should be slightly brown, and the edges should start to pull away from the sides. Let it cool for 10 minutes before serving.

Rum Sauce

  • Combine butter, heavy cream, brown sugar, granulated sugar, salt, and rum into a small saucepan over medium heat and simmer until sauce thickens; it takes about 10 minutes.
  • The sauce will continue to thicken as it cools. If it gets too hard, add a tablespoon of heavy cream or milk to thin it out.
  • Pour immediately over bread pudding and serve.


  • Want a kid-friendly sauce? Replace spiced rum with vanilla or almond extract. Or you can serve it with Coconut Caramel Dipping Sauce HERE or my Brown Butter Glaze.
  • You may replace the milk mixture with my Homemade Coquito.
  • You may swap bourbon with rum or brandy. For a non-boozy one, swap it with 1/4-1/2 cup of water mixed with 1 tbsp vanilla or almond extract.
  • If you're not a fan of raisins, you may omit or swap them with dried cranberries, chopped dates, or fresh chopped figs.
  • You can bake the pudding ahead, let it cool completely, and wrap it tightly before storing it in the fridge. Another option is to soak the bread for up to 24 hours and place it in the fridge, covered. Then do the baking the next day to save time.
  • Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used in the recipe.


Serving: 1slice | Calories: 493kcal | Carbohydrates: 87g | Protein: 14g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 122mg | Sodium: 354mg | Potassium: 417mg | Fiber: 3g | Sugar: 45g | Vitamin A: 434IU | Vitamin C: 1mg | Calcium: 184mg | Iron: 3mg