Bread Pudding with Caramel Rum Sauce

Total Time:
1 hr 5 min
15 min
50 min

8 to 10 servings

  • Nonstick cooking spray
  • 1 pound purchased brioche bread
  • 5 cups cold whole milk
  • 2 (4.4 ounce) boxes American custard dessert mix
  • 1/3 cup dark rum
  • 2 egg yolks, beaten
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup walnut pieces, lightly toasted
  • 1/4 cup pecan pieces, lightly toasted
  • 1/2 cup golden raisins, optional
  • Caramel Rum Sauce, recipe follows

Preheat oven to 350 degrees F.

Spray a 13 by 9-inch baking dish with nonstick cooking spray. Tear brioche into 1-inch pieces and place in prepared dish.

In a large bowl, combine milk, custard dessert mix, rum, eggs, and nutmeg. Whisk until well blended. Stir in nuts and raisins, if using. Pour over brioche; press down lightly on brioche to submerge into custard. Let stand for 10 minutes, or until brioche absorbs custard slightly. Bake for 50 minutes, or until top is golden brown and bread pudding puffs. Serve warm with Caramel Rum Sauce.

Caramel Rum Sauce:

2/3 cup butterscotch caramel sauce

3 tablespoons heavy cream

3 tablespoons dark rum

Combine caramel sauce, cream, and rum in medium glass bowl. Heat in microwave for 45 seconds. Whisk to blend. Drizzle over bread pudding.

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    21 Reviews
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    This recipe is wonderful! I have served it many times and each time someone asks for the receipe.
    Tasted pretty good. Was very easy to make. Not the best I have ever had but good. Baked up very pretty.
    Made this bread pudding for a family gathering and everyone raved about it, and some were very picky people.
    ...and the bread, of course. The bread is the key to this whole recipe. Brioche is, as Tyler would put it, the "ULTIMATE" bread for this recipe. It is also difficult to find a good baker that makes a good loaf of brioche. Keep the brioche for about a day or two and it will be the star of your entire recipe. In my opinion it can make or break the pudding. The rum, the custard and everything else is just icing on the cake.
    I substituted the dark rum for Frangelico Hazelnut liquor and it tasted ggreat I made two and my family ate them in no time!
    I had trouble finding the bread so I called the bakery and we substituted
    Challa (a Jewish egg bread) which turned out GREAT!! I also used rum extract in the place of real rum and it was a hit at my house. Definitely will fix again and again!!
    if it can, this recipe is almost too good :)
    Next time less sugar and more rum.
    just wowed my family!
    This is a hand-it-down recipe.
    absolutely great. It's even great if you don't drink and leave out the rum.
    this was the best ever.
    and so easy
    Thanks! We will be making this often and definitely every Thanksgiving from now on!
    So I'll just say it was simply the best!
    and delicious
    Bread pudding is their favorite and they rejected this recipe.
    This was good. really really good!
    Not as good as my gramma's but still quite nice. I definitely will make this again. This recipe is much, much better than her other bread pudding recipe (the one in the crockpot). That recipe is nasty.
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