New Orleans Style Bread Pudding With Rum Sauce

The aroma alone transports me back to the French Quarter, strolling past open doorways where the sweet scent of baking bread and simmering rum danced on the humid air. I remember one particularly sweltering afternoon, ducking into a small, unassuming bakery and being handed a warm, gooey slice of bread pudding. It was a revelation—rich, comforting, and utterly decadent. This recipe is my attempt to recapture that magic, that taste of New Orleans in every bite.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 50-60 minutes
• Total Time: 2 hours 30 minutes (includes soaking time)
• Servings: 16
• Yield: One 9×13 inch pan
• Dietary Type: Not specified (Contains dairy and eggs)

Ingredients

• 12-14 cups bread cubes, day-old French bread is best
• 1 tablespoon unsalted butter
• 2 cups heavy cream
• 4 cups whole milk
• 6 large eggs
• 1 7/8 cups brown sugar
• 4 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup raisins (optional)
• Confectioners’ sugar, for garnish (optional)

For the Rum Sauce:

• 2 cups heavy cream
• 1/2 cup whole milk
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 3/4 cup rum (or bourbon if preferred)
• 1 pinch salt
• 2 tablespoons unsalted butter

Equipment Needed

• 9×13 inch baking pan
• Large bowl
• Whisk
• One-quart saucepan
• Small bowl

Instructions

1. Begin by preheating your oven to 350°F (175°C). While the oven heats, grease a 9×13 inch baking pan thoroughly with the 1 tablespoon of unsalted butter. Ensure all corners and sides are coated to prevent sticking. Set the prepared pan aside.

2. Place the 12-14 cups of bread cubes into a large bowl. Day-old French bread works best as it soaks up the custard nicely without becoming too mushy. If you’re using fresh bread, you can dry it out slightly in a low oven (around 200°F) for about 20 minutes before cubing.

3. In a separate large bowl, combine the 2 cups of heavy cream, 4 cups of whole milk, 6 large eggs, 1 7/8 cups of brown sugar, 4 1/2 teaspoons of vanilla extract, 1 1/2 teaspoons of cinnamon, 1/2 teaspoon of nutmeg, 1/4 teaspoon of salt, and 1/2 cup of raisins (if using). Stir all the ingredients together until well combined. The brown sugar should be mostly dissolved into the liquid.

4. Pour the cream mixture over the bread cubes. Gently press the bread down into the liquid to ensure all pieces are moistened. Allow the bread to sit at room temperature for 30 to 45 minutes. This soaking period is crucial, allowing the bread to fully absorb the custard and create the signature bread pudding texture.

5. Transfer the soaked bread mixture to the prepared 9×13 inch pan, spreading it evenly.

6. Bake in the preheated oven for 50 to 60 minutes, or until the center of the pudding is set. To check for doneness, gently insert a knife into the center; it should come out mostly clean. The top should be golden brown and slightly puffed.

7. While the bread pudding is baking, prepare the rum sauce. In a one-quart saucepan over medium heat, combine the 2 cups of heavy cream, 1/2 cup of whole milk, and 1/2 cup of sugar. Stir occasionally to prevent scorching.

8. In a small bowl, place the 2 tablespoons of cornstarch and 1/4 cup of the rum. Whisk vigorously to create a smooth slurry. Ensure there are no lumps of cornstarch remaining.

9. Pour the cornstarch slurry into the cream sauce in the saucepan. Bring the mixture to a boil, stirring constantly. Once the sauce boils, reduce the heat to a gentle simmer and cook, stirring occasionally, for 5 minutes. The sauce will thicken as it simmers.

10. Remove the sauce from the heat. Stir in the pinch of salt, 2 tablespoons of unsalted butter, and the remaining 1/2 cup of rum. Be careful when adding the rum, as it may cause some initial splattering.

11. Once the bread pudding is finished baking, remove it from the oven and allow it to cool slightly.

12. Serve the bread pudding warm, drizzled generously with the rum sauce. A dusting of confectioners’ sugar adds a final touch of elegance, if desired.

Expert Tips & Tricks

• Bread Selection: Using day-old French bread provides the best texture. Brioche or challah can also be used for a richer flavor. Avoid using soft sandwich bread, as it can become too mushy.
• Soaking Time: Don’t skip the soaking time! This allows the bread to fully absorb the custard, resulting in a moist and flavorful bread pudding.
• Rum Sauce Consistency: If the rum sauce is too thick, add a splash of milk to thin it out. If it’s too thin, simmer it for a few more minutes until it reaches the desired consistency.
• Bourbon Variation: If you prefer, substitute bourbon for rum in the sauce for a slightly different flavor profile.
• Nut Addition: Add chopped pecans or walnuts to the bread pudding mixture for added texture and flavor.
• Make Ahead: The bread pudding can be assembled ahead of time and stored in the refrigerator overnight. Add an extra 10-15 minutes to the baking time if baking from cold. The rum sauce can also be made ahead and reheated gently before serving.

Serving & Storage Suggestions

Serve the bread pudding warm, drizzled generously with the warm rum sauce. It’s delicious on its own or with a scoop of vanilla ice cream or whipped cream.

Leftover bread pudding can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through. The rum sauce can also be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

The baked bread pudding can also be frozen for longer storage. Wrap it tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. The texture may be slightly softer after freezing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	531.2 kcal	N/A
Calories from Fat	261 g	49%
Total Fat	29.1 g	44%
Saturated Fat	17.1 g	85%
Cholesterol	163.8 mg	54%
Sodium	267.3 mg	11%
Total Carbohydrate	54.8 g	18%
Dietary Fiber	0.9 g	3%
Sugars	38.8 g	155%
Protein	8 g	15%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spice it Up: Add a pinch of cayenne pepper to the rum sauce for a subtle kick.
• Fruit Variations: Instead of raisins, try dried cranberries, chopped dried apricots, or even chocolate chips.
• Gluten-Free: Use gluten-free bread for a gluten-free version.
• Dairy-Free: While it will alter the flavor profile significantly, you could use plant-based milk and cream alternatives, but expect a less rich result.
• Seasonal Adaptation: In the fall, add a teaspoon of pumpkin pie spice to the bread pudding mixture for a festive twist.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of bread?
A: Yes, but day-old French bread provides the best texture. Brioche or challah are good substitutes, but avoid soft sandwich bread.

Q: Can I make this ahead of time?
A: Absolutely! The bread pudding can be assembled and soaked ahead of time, then baked later. The rum sauce can also be made ahead and reheated.

Q: How do I prevent the bread pudding from being too dry?
A: Ensure the bread is thoroughly soaked in the custard mixture before baking. Don’t overbake it; check for doneness after 50 minutes.

Q: Can I freeze the bread pudding?
A: Yes, you can freeze baked bread pudding. Wrap it tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Q: Can I use bourbon instead of rum?
A: Yes, bourbon is a delicious alternative in the rum sauce, offering a slightly different but equally enjoyable flavor.

Final Thoughts

This New Orleans Style Bread Pudding with Rum Sauce is more than just a dessert; it’s a taste of Southern comfort and indulgence. Don’t be intimidated by the seemingly long list of ingredients – each one plays a crucial role in creating the rich, decadent flavor that makes this dish so special. I encourage you to try this recipe, share it with loved ones, and savor every warm, rum-soaked bite. And if you have your own variations or tips, please share them – I’m always eager to learn and improve! This pairs perfectly with a strong cup of coffee or a sweet dessert wine.