Indulge in this easy and scrumptious bread pudding with rum sauce, topped with amazing toasted pecans. Perfect for a cozy and satisfying dessert that the whole family will love.
Bread pudding is enjoyed year round, but it's especially good in the colder months when we're looking for that comfort food.
Due to the using of stale bread though, I find myself making this often even in the summer!
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Groceries you'll need: Ingredients
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Bake pecans in the oven then chop them, once cooled.
- Step 2: Cut the bread into 1" cubes, then set aside.
- Step 3: Add the apple pie spice to the sugar, and salt. Mix with a whisk.
- Step 4: Add the eggs to a stand mixer and beat with the wire whip for about 1 minute.
- Step 5: Add the whipping cream, melted butter (cooled), evaporated milk, condensed milk and vanilla and beat again.
- Step 6: Add the sugar and spice mixture and beat again for 1 minute.
- Step 7: Lay the bread cubes in a 13x9" baking dish that has been well greased with butter. Top with the toasted pecans.
- Step 8: Pour the milk/egg mixture all over the bread. Push down with the back of a spoon to make sure all the bread has been soaked. Cover with foil then bake in the oven for 90 minutes. Remove the foil and bake another 30 minutes.
- Step 9: Add the butter, half and half, sugar and egg yolks to a small saucepan. Stir while heating, to almost boiling.
- Step 10: Pour in the rum and stir again, while cooling.
Hint: If you don't have stale bread, you could chop up the bread into cubes, then let it dry out in the oven by baking on low for a while to crisp it up.
Recipe variations and substitute ideas
- Spices - if you don't have apple pie spice (or can't get it) you could make it yourself using cinnamon, ginger and nutmeg. Use 1-½ teaspoons of cinnamon, ⅛ teaspoon of ground ginger and ¼ teaspoon of nutmeg.
- Raisins - a lot of people add a cup raisins to their bread pudding. I like pecans instead.
- Brown Sugar - for the rum sauce.
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Necessary gear: Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
I used my stand mixer, although you can use a hand mixer, or even beat by hand if you have the muscle (lol). I love my stand mixer, so I always use that. I also used mixing bowls, a sauce pan for the rum sauce and a 13x9" baking dish.
I have some affiliate links in the recipe card below if you want more info.
More old fashioned southern desserts
If you like bread pudding, try making this slow cooker bread pudding recipe.
How to store leftovers
After the bread pudding has cooled completely store in an airtight container in the refrigerator for up to 4 days.
It will freeze exceptionally well, store in a freezer safe container for up to 3 months.
Mel's kitchen notes
I even made bread pudding out of donuts before. It was awesome. Check out the recipe here: Krispy Kreme Bread Pudding
About The Author
Melanie Cagle
Melanie is a professional cook, food photographer and Cajun food connoisseur. Since 2020 she has been sharing rigorously tested recipes and tutorials right here on this blog.
Her work has been featured on Fox News channels, Yahoo news, Southern Living and more.
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Decadent Bread Pudding with Rum Sauce
Video
Equipment
Ingredients
Bread Pudding Ingredients
- 1 Cup Pecan Halves toasted
- 1 Each French Bread large and stale, cut into 1" cubes
- 1-½ Cups Granulated Sugar
- 2 teaspoons Apple Pie Spice
- 1 Pinch Salt
- 6 Each Large Eggs
- 1 Quart Heavy Whipping Cream
- 1 (14 Ounce) Can Sweetened Condensed Milk
- 1 (12 Ounce) Can Evaporated Milk
- 8 Tablespoons Unsalted Butter melted
- 2 teaspoons Vanilla Extract
Rum Sauce
- 8 Tablespoons Unsalted Butter
- ¾ Cup Half and Half
- 1 Cup Granulated Sugar
- 2 Each Egg Yolks lightly beaten
- ⅓ Cup Spiced Dark Rum
Instructions
- Heat the oven to 350°F.
- Lay the pecans on a baking sheet, lined with parchment paper. Bake in the oven for 10 minutes. Remove and allow to cool before chopping.1 Cup Pecan Halves
- Cut the stale French Bread into 1" cubes, then set aside.1 Each French Bread
- To a medium mixing bowl, add the sugar, apple pie spice and salt and mix well with a whisk. Set aside.1-½ Cups Granulated Sugar, 2 teaspoons Apple Pie Spice, 1 Pinch Salt
- Add the 6 eggs to the bowl of a stand mixer (or use a hand mixer if you don't have one). Beat for 1 minute with the wire whip.6 Each Large Eggs
- Add the heavy cream, evaporated milk, condensed milk, vanilla and melted butter (cooled) and beat again for 1 minute.1 Quart Heavy Whipping Cream, 1 (14 Ounce) Can Sweetened Condensed Milk, 1 (12 Ounce) Can Evaporated Milk, 8 Tablespoons Unsalted Butter, 2 teaspoons Vanilla Extract
- Add the spiced sugar and beat again for 1 minute.
- To a 13x9" baking dish that has been well greased with butter, lay the bread cubes evenly. Sprinkle the chopped toasted pecans.
- Pour the milk and sugar mixture all over the top of the bread, then press down with the back of a spoon.
- Turn the oven to 300°F, allowing the bread to soak up the milk mixture for 10 minutes while it cools.
- Press down again with a spoon, then cover the baking dish with aluminum foil. Bake in the oven for 1-½ Hours.
- Remove the foil, then bake uncovered for a further 30 minutes.
- While the last baking is happening you can start making the rum sauce. Add the butter, sugar, half and half and the lightly beaten egg yolks to a small saucepan. Apply medium heat, stirring.8 Tablespoons Unsalted Butter, ¾ Cup Half and Half, 1 Cup Granulated Sugar, 2 Each Egg Yolks
- Bring it to almost boiling, but do not let it boil.
- Turn off the heat and pour in the rum. Give a good stir and cool down.⅓ Cup Spiced Dark Rum
- Remove the bread pudding from the oven and allow to sit 10 minutes before serving with some of the delicious rum sauce poured over the top.
Nutrition
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