Warm, comforting, and bursting with the rich flavors of dark rum and holiday spices, this New Orleans-style bread pudding is the perfect dessert for cozy nights, holiday gatherings, or whenever you're craving something indulgent. The custard is perfectly spiced with cinnamon and nutmeg, and the French bread adds the ideal texture for soaking up all those delicious flavors. ⚜️

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New Orleans-style bread pudding is a dessert that brings warmth and comfort in every bite.

With its decadent custard, rich spices, and a touch of dark rum, this bread pudding is a classic favorite that feels just like a hug. Top it off with a buttery, boozy rum-caramel sauce, and you’ve got a dessert that’s sure to steal the show at any gathering.

Whether you’re hosting a holiday dinner, craving something indulgent, or just looking to try your hand at a Southern classic, this New Orleans-style bread pudding with rum sauce will not disappoint!

Reasons Why You’ll Love This Recipe

Rich, Comforting Flavor: This bread pudding has the perfect balance of creamy custard and warm spices like cinnamon and nutmeg, paired with the rich flavor of dark rum. It’s the kind of dessert that envelops you in cozy, indulgent flavors that remind you of home.
Perfect for Special Occasions: Whether it’s Thanksgiving, Christmas, or a family gathering, bread pudding is a dessert that always impresses. It’s easy to make in large batches and can be served with a variety of toppings, making it versatile for any occasion.
Optional Rum-Caramel Sauce: While the bread pudding is delicious on its own, the rum-caramel sauce elevates it to another level of indulgence. The warm, gooey sauce brings a rich, toasty flavor that complements the bread pudding’s soft, creamy texture. It’s the ultimate finishing touch!

How to Stale Fresh French Bread in the Oven

This recipe calls for day-old French bread. If you don’t have day-old bread on hand, no worries! You can easily stale fresh French bread by drying it out in the oven. Here’s how:

Preheat your oven to 300°F (150°C).
Slice the bread: Use a bread knife to cut your French bread into cubes, about 1-inch in size, to help it dry out evenly.
Spread on a baking sheet: Arrange the bread cubes in a single layer on a baking sheet.
Bake the bread: Place the baking sheet in the oven and bake for about 10–15 minutes, stirring the cubes halfway through to ensure they dry evenly.
Cool and use: Once the bread cubes are dry and slightly crispy on the edges, remove them from the oven and let them cool. Now your bread is ready to use for the bread pudding!

This quick method will give your fresh bread the perfect texture for soaking up that delicious custard without being overly soggy.

How to Make New Orleans-Style Bread Pudding with Rum Sauce

Equipment Needed

Making this New Orleans-style bread pudding requires just a few basic kitchen tools:

9x13-inch baking dish: A classic size for bread pudding that gives you the perfect serving portions.
Large bowl: For tossing the bread cubes in butter and mixing the custard.
Whisk: To combine the custard ingredients smoothly.
Medium saucepan: For making the optional rum-caramel sauce.
Bread Knife or spatula: To cut the bread and help you press the bread down while it soaks in the custard.
Sifter: For sprinkling powdered sugar on top before serving (for that finishing touch!).
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Step-by-Step Instructions:

Prep the Bread:

Preheat your oven to 350°F (175°C).
In a large bowl, toss the French bread cubes with the melted butter, then spread them evenly in a greased 9x13-inch baking dish.
If you're using raisins, sprinkle them over the bread cubes.
- For an extra burst of flavor, soak the raisins in a bit of dark rum for about 30 minutes before adding them to the bread pudding. This will infuse the raisins with a rich, boozy kick that perfectly complements the warm spices and custard in the pudding.

Make the Custard:

In another bowl, whisk together the milk, heavy cream, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt, and dark rum.
Whisk until everything is well combined and the sugar is dissolved.

Combine & Soak:

Pour the custard mixture evenly over the bread cubes, pressing the bread down gently to make sure it soaks up the liquid.
Let it sit for about 15 minutes to ensure the bread has absorbed most of the custard.

Bake:

Place the baking dish in the preheated oven and bake for 40–45 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.

Make the Rum-Caramel Sauce (Optional):

While the bread pudding is baking, make the caramel sauce by melting the butter in a medium saucepan over medium heat.
Stir in the brown sugar and pinch of salt, let it dissolve.
Once smooth, slowly whisk in the heavy cream and rum. Bring the mixture to a gentle simmer and cook for 2–3 minutes, until thickened slightly.
Remove from heat and set aside.

Serve:

Once the bread pudding is done, let it cool for a few minutes before serving.
- For extra indulgence, drizzle the warm rum-caramel sauce over the top.
Serve with sifted confectioners' sugar and a dollop of whipped cream or a scoop of vanilla ice cream for the perfect holiday treat!

This bread pudding is sure to be a crowd-pleaser at any holiday gathering. The combination of rum, warm spices, and creamy custard creates a rich and comforting dessert that feels like a hug in every bite!

Storing Your Bread Pudding

Once the bread pudding is baked, you can store any leftovers in an airtight container. Here’s how to keep it fresh:

Room temperature: If you plan to eat it within a day, you can leave the bread pudding out at room temperature for up to 6 hours.
Refrigerated: For longer storage, cover the bread pudding and refrigerate it. It will last for about 3–4 days in the fridge. When you’re ready to eat, you can reheat it in the microwave or oven for a few minutes.
Freezer: Bread pudding can be frozen for up to 2 months. Wrap it tightly in plastic wrap and then foil or place it in a freezer-safe container. To reheat, bake from frozen at 350°F (175°C) for about 30–40 minutes until heated through.

How Long Does This Recipe Last?

Bread pudding is a dessert that holds up well over time, but to get the best taste, enjoy it within a few days of making it. If you plan to freeze it, you’ll find that it keeps its texture and flavor well, making it an excellent make-ahead dessert.

Shelf Life:

Room Temperature: Up to 6 hours
Refrigerator: 3–4 days
Freezer: 2 months

Ingredient Substitutions & Variations

One of the beauties of bread pudding is how customizable it is! Here are a few ways to make this recipe your own:

Bread Choices:

Challah or Brioche: If you prefer a slightly sweeter bread, these options make for a more decadent pudding.
Gluten-Free Bread: For a gluten-free version, swap in your favorite gluten-free bread. Just be sure to check the texture after baking, as gluten-free bread may need a little more soaking time.

Liquids:

Milk Substitutes: If you need a dairy-free version, try using coconut milk or almond milk instead of whole milk and heavy cream.
Rum Alternatives: If you don’t have dark rum or want a non-alcoholic dessert, you can replace the rum with rum extract or even a splash of orange juice for a citrusy kick.

Add-ins:

Nuts: Walnuts or pecans are a great addition to the pudding, adding texture and extra flavor.
Fruit: For a fruity twist, you can add chopped apples, pears, or even fresh berries.
Spices: Don’t hesitate to play around with the spices—cloves or cardamom would be a nice variation!

FAQs

Q: How much French bread is in 6 cups? Is that one bakery loaf?

A: When measuring out 6 cups of cubed French bread, you're typically looking at about half of a standard bakery loaf. This is based on the fact that a typical bakery loaf of French bread weighs around 16-20 ounces, and when cut into cubes, it should yield roughly 6 cups.

So, for this recipe, you can grab one regular bakery-sized French bread loaf and cut it into cubes to get your 6 cups. If your loaf is a little smaller or larger, just adjust the amount of bread to match the 6 cups needed.

Q: Can I make this bread pudding ahead of time?
A: Absolutely! You can assemble the bread pudding and store it in the refrigerator for up to 24 hours before baking. Just be sure to add the custard mixture and let the bread soak well before baking it off. You can also bake it and store it in the fridge, then reheat it when ready to serve.

Q: Can I make the rum-caramel sauce without alcohol?
A: Yes! If you prefer to skip the alcohol, you can use rum extract or simply leave it out. A splash of vanilla extract or a tablespoon of orange juice can still give the sauce a great flavor.

Q: How do I know when the bread pudding is done baking?
A: The bread pudding is ready when the top is golden brown and a knife inserted into the center comes out clean. You should also be able to see the custard set around the bread cubes.

Tips & Tricks for the Perfect Bread Pudding

Don’t Rush the Soaking: Be sure to let the bread cubes soak in the custard for at least 15 minutes before baking. This helps the bread absorb all the rich flavors and ensures the pudding bakes evenly.
Use Stale Bread: Day-old bread works best because it holds up better when soaking in the custard. Fresh bread might get too soggy.
Customize Your Sauce: The rum-caramel sauce is optional, but it’s what makes this bread pudding truly indulgent. If you’re feeling adventurous, try adding a little cinnamon or vanilla to the sauce for an extra layer of flavor.

Join the Conversation!

This New Orleans-style bread pudding with rum sauce is the perfect dessert to impress your guests and satisfy your sweet tooth. The combination of the custard-soaked French bread, warm spices, and the luscious rum-caramel sauce is unbeatable. Whether you serve it at a holiday gathering or simply want a cozy treat, this bread pudding is sure to be a hit!

Have you tried this recipe? Let me know what you think in the comments below! If you loved it, be sure to share this post with your friends and family on social media and subscribe to my newsletter for more delicious recipes and baking tips. Happy baking!

-Xoxo Chyna B ⚜️

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Bread Pudding with Rum Sauce