Bread Pudding with Rum Sauce


Recipe courtesy of Louisiana Kitchen & Culture

Serves 4 to 6


Bread Pudding

  • 6 slices day old French or Italian Bread
  • 2 tablespoons plus 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 4 eggs
  • 2 cups milk
  • 2 tablespoons melted butter
  • 1/2 cup seedless raisins
  • 1 teaspoon vanilla extract


Rum Sauce

  • 2 cups milk
  • 1/2 stick butter
  • 1/2 cup sugar
  • 1 tablespoon nutmeg
  • 1 tablespoon vanilla extract
  • Rum to taste
  • 1 tablespoon oil
  • 2 tablespoon flour

Bread Pudding with Rum Sauce

Bread Pudding with Rum Sauce

Click image to enlarge

Bread Pudding

Break bread in small pieces in baking dish (about 1½ quart size). Sprinkle cinnamon over bread and add raisins and melt butter.
Lightly toast bread mixture in 350˚F oven. Add mixture of eggs, sugar, milk and vanilla. Bake about 30 minutes at 350˚F or until set.
Serve with rum sauce.

Rum Sauce

Place milk, butter and sugar in saucepan, let come to a boil. Thicken with roux made of the oil and flour.
Remove from fire, add nutmeg, vanilla and rum to taste.
Serve over pudding


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