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.

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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!

Groceries you'll need: Ingredients

• French Bread (or any crusty/stale bread)
• Unsalted Butter
• Granulated Sugar
• Salt
• Apple Pie Spice
• Eggs
• Heavy Whipping Cream
• Sweetened Condensed Milk
• Evaporated Milk
• Vanilla Extract
• Toasted Pecans
• Half and Half
• Spiced Rum

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.

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

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

If you’ve tried this Bread Pudding with Rum Sauce Recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!

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