Bread Pudding with Rum Sauce

If you’ve got a few leftover hamburger buns or old bread lying around, this homemade bread pudding is the perfect way to turn them into a decadent dessert that feels right at home anytime you want something cozy and indulgent! 

I’m obsessed with Southern desserts. I hate to admit that I’m an emotional eater, but a classic southern dessert can cheer me right up!

This bread pudding with rum sauce is full of soft, custardy bread layers soaked in a rich egg mixture, with a warm buttered rum sauce. Trust me you will want to drizzle this liquid gold on everything!

This recipe is great for using stale bread, hamburger buns, or even cubed challah bread or brioche bread for a richer flavor. And yes, it’s totally acceptable—encouraged even—to serve it with a scoop of vanilla ice cream on top. That's how I like it!

Try it with my Caramel Whipped Cream!

Why You’ll Love This Easy Bread Pudding

• Uses everyday ingredients you probably already have
• Great for repurposing leftover bread or hamburger buns
• Crowd-pleasing dessert for family gatherings or holidays

Ingredients

For the Bread Pudding

• 6 eggs
• 1 teaspoon vanilla extract
• 2 cups whole milk
• 2 cups half-and-half
• 1 teaspoon cornstarch
• 1 cup granulated sugar
• 8 hamburger buns, torn into pieces
• ¾ cup raisins or golden raisins

For the Butter Rum Sauce

• 6 tablespoons melted butter
• ½ cup granulated sugar
• ¾ cup half-and-half
• 2 tablespoons of rum (or use rum flavoring) I used light rum, but dark rum or spiced rum works too.

How to Make Bread Pudding with Rum Sauce

Preheat oven to 350°F. Grease a 9x13 prepared baking dish with butter or nonstick spray.

In a large bowl, whisk eggs until frothy. Add vanilla extract, whole milk, and half-and-half, then stir in cornstarch and granulated sugar. Mix well to combine.

Tear the hamburger buns (or your type of bread of choice) into bite-sized pieces and place in the baking dish. Sprinkle raisins evenly over the top.

Pour the custard mixture over the bread. Use the back of a spoon or clean hands to press the bread mixture down, making sure every piece is soaked.

Bake for about 55 minutes, or until the center is set and the top is golden. Let rest for a few minutes before serving. For a firmer consistency, chill in an airtight container for 2 hours, then reheat.

How to Make the Buttered Rum Sauce

In a small saucepan, melt butter over medium heat. Add sugar and stir for about 2 minutes.

Pour in the half-and-half and dark rum. Simmer on low heat for another 5 minutes, stirring occasionally, until the warm sauce thickens slightly.

Drizzle warm rum sauce over individual portions of the warm bread pudding. Add vanilla ice cream if you really want to lean into the buttery goodness.

Pro Tips

• No hamburger buns? Use cubed bread like French bread, brioche, or challah.
• Want to get fancy? Swap raisins for chocolate chips or chopped pecans.
• This recipe also makes great individual portions if baked in ramekins on a baking sheet.
• Top with some finely chopped, toasted pecans for added crunch.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven before serving. The hot butter rum sauce can be stored separately and rewarmed in a medium saucepan or small bowl.

More Cozy Southern Desserts

• No Bake Mini Key Lime Pies
• Chocolate Texas Sheet Cake
• No Bake Banana Pudding
• Graham Cracker Pralines

📖 Recipe