Cinnamon Bread Pudding with Rum Sauce

Remember a few weeks ago when I made cream puffs for Ryan’s birthday after months/years of him requesting them?  And how delicious they were and how silly I felt for waiting so long to make a batch?  Well, bread pudding has also been on Ryan’s wishlist for awhile, and I am not exaggerating when I say this might be one of my favorite things I’ve ever made.  Something about the name “bread pudding” has always turned me off – maybe because I thought it was just soggy bread, but while soggy bread might be a step in the recipe’s process, this dessert is really deserving of a much more dignified name.  And once you add the rum sauce, OMGGGG there really are no words.  So, bread pudding it is.

I actually made this as a dessert for Thanksgiving and I waited a few weeks to post it because I thought it would be a great holiday treat as well.  I can’t even fathom the number of calories per serving, but I could see this making a perfect Christmas morning breakfast after all the gifts are opened.  One great thing about bread pudding (besides everything) is that it almost gets better after sitting in the fridge for a day or two.  I made mine about a day and a half early, stored it covered in the fridge, and then reheated it after turkey to the cheers of Ryan’s family.  With all the hustle and bustle of the holidays, this recipe really is a keeper because it feeds a lot of  hungry loved ones and is so easy.  There’s no fuss and it can be baked in just about any sort of vessel you have on hand.  I went with a deep dish pie plate, but you can use a 9×13″ pan or even  individual ramekins.  This specific recipe is particularly outstanding because it includes a cinnamon streusel topping, and if you really wanted to keep things  easy that also be left out (but you’d really be doing yourself a disservice because that little crunch thrown in there is to die for!).

I am definitely a bread pudding convert, and I will never look down on restaurants offering it on their dessert menus again.  Turns out soggy bread infused with cinnamon, made with plenty of butter, and doused in a ridiculous rum sauce is actually one of the most delicious things you can put in your mouth.   I may have to try to look great in a wedding dress soon, but that will certainly have to wait until after the holidays!

Print Recipe
Save Recipe

Cinnamon Bread Pudding with Rum Sauce

Recipe adapted from Evil Shenanigans

Ingredients:

for the bread pudding:
1/4 cup unsalted butter
1/2 cup light brown sugar
2 eggs
1/2 tsp cinnamon
1/8 tsp salt
2 tsp vanilla extract
2 cups whole milk
6 cups roughly cubed challah bread

for the streusel topping:
1/2 cup all purpose flour
1/2 tsp cinnamon
1/8 tsp salt
1/2 cup granulated sugar
1/4 cup unsalted butter

for the rum sauce:
1/2 cup light brown sugar
1/4 cup butter
1/4 cup heavy cream
3 tbsp dark rum

Directions:

- Preheat the oven to 350 degrees and grease a deep dish pie plate, casserole dish, or set of ramekins with non-stick spray.
- In a small skillet of medium heat, melt the butter and brown sugar. Allow the mixture to reach a boil and bubble for 30 seconds, then remove from the heat to cool slightly.
- In a large bowl, whisk together the eggs, cinnamon, salt, vanilla, and add the brown sugar mixture until evenly combined.
- Slowly whisk in the milk until smooth.
- Add the cubed bread and use a large spoon to evenly coat the bread. Allow the mixture to soak for ten minutes (while you make the streusel), then transfer to the prepared baking disk.

- In a small bowl combine the flour, cinnamon, salt, and sugar. Use two forks, a pastry cutter, or your fingers to cut the butter into the flour mixture until it resembles wet sand.
- Once uniform, spread the mixture over the bread pudding.
- Bake for 45 to 50 minutes, or until the topping starts to brown slightly and the bread pudding appears puff.

- For the rum sauce, melt the butter in a small saucepan over medium heat and add the brown sugar. Bring to a boil, cook for 30 seconds, then reduce the heat to low.
- Slowly add the cream while whisking and bring the sauce back to a boil. Turn off the heat and carefully add the rum.
- Allow the sauce to come to cool slightly, then slice pieces of the bread pudding and pour the sauce over each piece individually.

The bread pudding can be made up to 2-3 days in advance and kept covered in the fridge. When ready to serve, reheat the bread pudding in a 350 degree oven for about 20 minutes, or until it is warmed through. Heat the rum sauce in a saucepan or microwave before serving too.