Cinnamon Bread Pudding with Rum Sauce Recipe

Cinnamon Bread Pudding with Rum Sauce Recipe

This Cinnamon Bread Pudding with Rum Sauce Recipe is the perfect dessert for your next holiday gathering! Soft, fluffy bread is combined with raisins, then soaked in a rich mixture of eggs, milk, and rum.

The pudding is then baked to perfection and served with a delicious rum sauce. Your guests will be impressed with this elegant dessert, and you’ll be happy to know that it’s actually quite easy to make. So, don’t wait – give this recipe a try today!



Rum Sauce:
• 2 ½ cup whole milk
• 6 large egg yolk
• 1/3 cup sugar
• 3 tablespoon dark rum
• 1 teaspoon vanilla extract
• 12 slices cinnamon swirl bread
• 4 tablespoon unsalted butter
• ½ cup raisins
• 4 large eggs
• 2 cups whole milk
• ½ cup heavy cream
• ½ cup sugar
• 1 teaspoon vanilla extract

How to make

Prep time:20 minutes
Cook time:55 minutes
Stand time:20 minutes

1.Make sauce: Take a large pan and bring milk to boil over medium-high heat. Place a fine mesh strainer in a bowl and place the bowl in a container of ice water
2.Take a large bowl and whisk yolks with sugar until thick. This will take about 3 minutes. Slowly add hot milk. Return to pan and cook over low heat stirring regularly until it is slightly thickened and the mix coats the back of the spoon
3.Strain to a bowl and add rum and vanilla. Allow it to cool, but stir occasionally. Press plastic wrap directly onto the surface and cover and chill for 2 hours at least and up to 2 days
4.Make Pudding: Apply butter on each slice of bread. Cut the bread into 1-inch pieces and transfer to a baking dish and sprinkle the raisins
5.Take a bowl and whisk eggs, cream, milk, vanilla and sugar. Pour this over the bread. Bake for 40-45 minutes. Cool it for 20 minutes and serve it with sauce


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