Decadent Bread Pudding with Rich Rum Sauce and Toasted Pecans

Prepare to indulge in a truly spectacular dessert that combines the heartwarming comfort of bread pudding with the sophisticated sweetness of a rich rum sauce and the delightful crunch of toasted pecans. This recipe promises an easy-to-follow path to a scrumptious treat that will captivate your entire family, whether for a special occasion or a cozy evening at home.

While bread pudding is a delightful dessert year-round, its comforting warmth truly shines during the colder months. There’s something inherently inviting about a warm, custardy dessert that makes winter evenings feel a little cozier. However, don’t relegate this gem to just one season!

One of the beauties of bread pudding is its ingenious use of stale bread, transforming what might otherwise be discarded into a culinary masterpiece. This practical aspect means I often find myself whipping up a batch even in the summer, preventing food waste while enjoying a delicious treat. It’s a testament to the versatility and timeless appeal of this classic dish, making it a go-to dessert no matter the time of year or the weather outside.

Why You’ll Fall in Love with This Bread Pudding

This bread pudding recipe isn’t just another dessert; it’s an experience. Here’s why it will quickly become a cherished favorite in your home:

• Unforgettable Flavor: The combination of a silky, vanilla-infused custard, perfectly baked bread, crunchy pecans, and a luxurious rum sauce creates a symphony of flavors that is truly decadent.
• Comfort in Every Bite: There’s a reason bread pudding is a classic comfort food. It’s warm, soft, and utterly satisfying, evoking feelings of nostalgia and coziness.
• Easy to Make: Despite its impressive presentation, this recipe is surprisingly straightforward. We’ll guide you through each step, ensuring success even for novice bakers.
• Sustainable Baking: A fantastic way to utilize day-old or stale bread, turning it into something extraordinary and reducing food waste.
• Versatile Serving: Perfect for a lavish brunch, a sophisticated dinner dessert, or simply a sweet treat any day of the week.

Gather Your Groceries: Essential Ingredients for Perfection

Crafting the perfect bread pudding begins with selecting the right ingredients. Each component plays a vital role in achieving that rich texture and unforgettable flavor. Don’t worry, we’ll break down everything you need, from the foundational bread to the luxurious rum sauce.

For the most accurate quantities, please refer to the detailed recipe card conveniently located at the bottom of this post.

Understanding Your Ingredients:

• French Bread: The star of our show! Stale French bread works best as it absorbs the custard mixture beautifully without becoming soggy. You’ll want a large loaf, cut into 1-inch cubes. If your bread isn’t stale, a simple trick is to cut it into cubes and let it air dry overnight, or gently toast it on a low oven setting until slightly crisp. This ensures maximum custard absorption and a wonderfully tender interior.
• Pecan Halves: Toasted pecans add an incredible nutty flavor and a delightful textural contrast. Toasting them beforehand is crucial to bring out their full aroma and crunch. We recommend chopping them after toasting for even distribution throughout the pudding.
• Granulated Sugar: Provides the essential sweetness for both the pudding and the rum sauce.
• Apple Pie Spice: This blend of cinnamon, nutmeg, and allspice adds warmth and depth to the pudding. If you don’t have apple pie spice, you can easily create your own with a mix of ground cinnamon, ginger, and nutmeg (more on this in the variations section).
• Salt: A pinch of salt enhances all the other flavors, balancing the sweetness and making everything taste brighter.
• Large Eggs: Eggs are fundamental for creating the rich, custardy texture of the bread pudding. They bind the ingredients and give it that luxurious, smooth consistency.
• Dairy Blend (Heavy Whipping Cream, Sweetened Condensed Milk, Evaporated Milk): This trio is the secret to an exceptionally creamy and flavorful custard. Heavy cream adds richness, sweetened condensed milk provides sweetness and body, and evaporated milk contributes a deeper, slightly caramelized dairy note without being too heavy.
• Unsalted Butter: Used in both the bread pudding custard and the rum sauce for richness and flavor. Ensure it’s melted and cooled for the custard.
• Vanilla Extract: A classic flavor enhancer that complements the spices and dairy beautifully. Use good quality pure vanilla extract for the best results.
• Half and Half (for Rum Sauce): A lighter dairy option for the sauce that still provides a creamy base without being overly rich, allowing the rum flavor to shine.
• Spiced Dark Rum (for Rum Sauce): The star of our sauce! Spiced dark rum adds an unparalleled depth of flavor, with notes of caramel and spice that perfectly complement the bread pudding. Choose a rum you enjoy drinking, as its flavor will be prominent in the sauce.

Step-by-Step Culinary Journey: Crafting Your Bread Pudding

Let’s embark on the delicious journey of creating this bread pudding. While this section provides a comprehensive overview, remember that the most detailed instructions, along with exact measurements, are available in the printable recipe card at the very end of this post. Follow these steps carefully, and you’ll be rewarded with an extraordinary dessert!

• Step 1: Toast and Chop Pecans. Begin by preheating your oven to 350°F (175°C). Spread your pecan halves in an even layer on a baking sheet lined with parchment paper. Bake for approximately 8-10 minutes, or until fragrant and lightly golden. Keep a close eye on them as nuts can burn quickly. Once toasted, remove from the oven and allow them to cool completely before roughly chopping them. This crucial step enhances their flavor and texture significantly.
• Step 2: Prepare the Bread. Take your large, stale French bread loaf and cut it into uniform 1-inch cubes. Aim for consistency in size to ensure even saturation and baking. Place the bread cubes aside; they are ready to soak up all that wonderful custard.
• Step 3: Combine Dry Spices. In a medium-sized mixing bowl, whisk together the granulated sugar, apple pie spice, and a pinch of salt until well combined. This ensures the spices are evenly distributed throughout the pudding, providing a consistent flavor in every bite.
• Step 4: Beat the Eggs. Crack the large eggs into the bowl of a stand mixer fitted with a wire whip attachment (or use a hand mixer). Beat the eggs on medium speed for about 1 minute until they are light and slightly frothy. This incorporates air, contributing to a lighter custard texture.

• Step 5: Mix Wet Ingredients. To the beaten eggs, add the heavy whipping cream, melted and cooled unsalted butter, evaporated milk, condensed milk, and vanilla extract. Beat the mixture again for another minute until everything is thoroughly combined and smooth. Ensure the butter is cooled so it doesn’t scramble the eggs.
• Step 6: Integrate Spiced Sugar. Pour the previously prepared sugar and spice mixture into the wet ingredients. Beat for one more minute, making sure the sugar dissolves and the spices are fully incorporated into the custard base.
• Step 7: Assemble the Pudding. Generously grease a 13×9-inch baking dish with butter. Arrange the bread cubes evenly in the prepared dish, ensuring they are not too tightly packed, which allows for better custard absorption. Sprinkle the toasted and chopped pecans over the bread cubes.
• Step 8: Soak and Bake. Pour the complete milk/egg custard mixture slowly and evenly over the bread and pecans. Use the back of a spoon to gently press down on the bread, ensuring all the cubes are submerged and thoroughly soaked. This is crucial for a moist and tender pudding. Cover the baking dish tightly with aluminum foil. Reduce your oven temperature to 300°F (150°C). Allow the bread to soak in the custard for about 10 minutes while the oven cools slightly, then bake for 90 minutes. After 90 minutes, remove the foil and continue baking for another 30 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.

• Step 9: Prepare Rum Sauce Base. While the bread pudding finishes its uncovered baking, begin preparing the exquisite rum sauce. In a small saucepan, combine the unsalted butter, half and half, granulated sugar, and lightly beaten egg yolks. Stir continuously over medium heat, bringing the mixture to just below a boil. It’s important to stir constantly to prevent the egg yolks from scrambling and to achieve a smooth, creamy consistency. Do not let it boil vigorously.
• Step 10: Finish the Rum Sauce. Remove the saucepan from the heat once it’s almost boiling. Carefully pour in the spiced dark rum. Stir well to combine and allow the sauce to cool slightly. The residual heat will gently warm the rum, infusing its flavor without cooking off all the alcohol.

Pro Tip: The key to great bread pudding is thoroughly saturated bread. If you don’t have stale bread, don’t fret! You can expedite the drying process by cutting your fresh bread into 1-inch cubes and spreading them on a baking sheet. Bake them in a low oven (around 200°F/95°C) for 15-20 minutes, or until they feel dry and slightly crisp. Let them cool completely before proceeding with the recipe. This method ensures your bread is perfectly primed to absorb the rich custard.

Elevate Your Dish: Recipe Variations & Creative Substitutions

This bread pudding recipe is wonderfully flexible, allowing for creative twists and substitutions to suit your personal taste or what you have on hand. Here are some ideas to inspire you:

• Spice It Up Your Way: If you don’t have apple pie spice, or simply prefer to customize your blend, you can easily create your own. A fantastic homemade mix consists of 1-½ teaspoons of ground cinnamon, ⅛ teaspoon of ground ginger, and ¼ teaspoon of ground nutmeg. For an extra hint of warmth, you could also add a tiny pinch of ground cloves or allspice.
• Raisins or Other Dried Fruits: While our recipe champions the delightful crunch of pecans, many traditional bread pudding recipes feature a cup of raisins. If you’re a fan of the classic, feel free to add a cup of golden or dark raisins (or a mix of both!) to the bread cubes before pouring in the custard. For a more exotic touch, consider dried cranberries, chopped dried apricots, or even candied orange peel.
• Brown Sugar Bliss: For a deeper, more molasses-rich flavor in your rum sauce, consider substituting some or all of the granulated sugar with light or dark brown sugar. Brown sugar will lend a beautiful caramel note that pairs wonderfully with the rum.
• Bread Choices: While French bread is ideal, don’t hesitate to experiment with other types of bread! Brioche, challah, or even day-old croissants can create an even richer, more buttery bread pudding. Stale sourdough can offer a delightful tang, while plain white bread or Texas toast will yield a more classic, softer texture.
• Nut Alternatives: If pecans aren’t your preference, walnuts or almonds make excellent substitutes, offering a similar crunch and nutty flavor. For a nut-free version, simply omit them or replace them with chocolate chips.
• Boozy or Non-Boozy Sauce: The spiced dark rum is a highlight of this recipe, but if you prefer a non-alcoholic option, you can substitute the rum with an equal amount of rum extract, vanilla extract, or even a splash of apple juice or cider for a milder flavor.
• Citrus Zest: A little lemon or orange zest added to the custard mixture can brighten the flavors and add a subtle fragrant note.

Serving Suggestions & Reheating Tips

Once your decadent bread pudding emerges from the oven, fragrant and golden, it’s time to enjoy! Here are some suggestions for serving and making the most of any leftovers:

Serving Your Bread Pudding:

• Warm with Rum Sauce: The absolute best way to enjoy this bread pudding is warm, with generous drizzles of the rich rum sauce. The warmth of the pudding helps the sauce melt slightly, creating a truly luxurious experience.
• A La Mode: For an extra layer of indulgence, serve a slice with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. The cool, creamy addition provides a delightful contrast to the warm pudding.
• For Brunch or Dessert: This recipe is versatile enough for either. Serve it as a sweet centerpiece at a leisurely brunch, or as the grand finale to a festive dinner.
• Garnish: A sprinkle of extra toasted pecans, a dusting of powdered sugar, or a sprig of mint can add a touch of elegance to your presentation.

Reheating Leftovers:

Bread pudding often tastes even better the next day! Follow these tips for perfectly reheated leftovers:

• Oven Reheating: The best method for reheating. Preheat your oven to 300°F (150°C). Place individual slices or portions of bread pudding in an oven-safe dish, cover loosely with foil, and heat for 15-20 minutes, or until warmed through. This helps maintain its crispy top and custardy interior.
• Microwave Reheating: For a quicker option, individual servings can be reheated in the microwave. Heat on medium power for 30-60 seconds, or until warm. Be careful not to overheat, as this can make the pudding dry.
• Reheating the Sauce: The rum sauce can be gently reheated in a small saucepan over low heat, stirring occasionally, until warm and pourable. If it thickens too much, you can add a tiny splash of half and half or milk to thin it out.

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Essential Kitchen Tools: Equipment for Success

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While this recipe doesn’t require highly specialized equipment, having the right tools can make the process smoother and more enjoyable. Here’s what I used and recommend:

• Stand Mixer (or Hand Mixer): I absolutely adore my stand mixer for its efficiency, especially when beating eggs and incorporating the creamy ingredients for the custard. It makes the task effortless and ensures a perfectly smooth mixture. However, a good quality hand mixer will work just as well, and if you’re feeling adventurous (and have strong arm muscles!), you can even whisk by hand.
• Mixing Bowls: A set of various-sized mixing bowls is indispensable in any kitchen. You’ll need at least two: one for combining your dry spices and another larger one for mixing the wet custard ingredients. Glass bowls are great because you can see everything clearly.
• Small Saucepan: Essential for crafting the luscious rum sauce. A 1.5-quart saucepan is ideal – large enough to prevent spills but small enough to manage the sauce effectively.
• 13×9-inch Baking Dish: This standard size is perfect for baking your bread pudding to an ideal thickness, ensuring even cooking and a beautiful presentation. Glass or ceramic dishes are excellent choices as they retain heat well.

Having these fundamental tools will set you up for success, not just with this bread pudding but with countless other baking adventures. Check out the recipe card below for direct links to some of my favorite kitchen essentials on Amazon!

Southern Sweet Endings: More Beloved Dessert Recipes

If the rich, comforting flavors of this bread pudding have captured your heart, you’re in for a treat! We specialize in old-fashioned Southern desserts that bring warmth and sweetness to any occasion. Here are some more beloved recipes you might enjoy:

And if you enjoy the ease of a slow cooker, be sure to try our incredibly simple and equally delicious Slow Cooker Bread Pudding recipe for another effortless take on this classic.

Preserving the Deliciousness: Storing Your Leftovers

While it’s hard to imagine having any leftovers of this delectable bread pudding, proper storage ensures that every last bite can be enjoyed just as much as the first. Here’s how to store your bread pudding and rum sauce effectively:

Bread Pudding:

• Refrigeration: Once the bread pudding has cooled completely to room temperature, transfer it to an airtight container. It can be stored in the refrigerator for up to 4 days. This helps maintain its freshness and prevents it from drying out.
• Freezing: Bread pudding freezes exceptionally well, making it perfect for meal prep or enjoying a quick dessert later. Cut the cooled pudding into individual servings, wrap each piece tightly in plastic wrap, then place them in a freezer-safe container or heavy-duty freezer bag. It will keep beautifully in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

Rum Sauce:

• Refrigeration: Any leftover rum sauce should also be stored in an airtight container in the refrigerator. It will stay fresh for up to a week.
• Reheating Sauce: When ready to use, gently reheat the sauce in a small saucepan over low heat, stirring occasionally, until it reaches your desired temperature and consistency. If it’s too thick, add a tiny splash of milk or half and half to loosen it.