New Orleans Style Bread Pudding With Rum Sauce

Name: New Orleans Style Bread Pudding With Rum Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 -¼ 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; confectioners' sugar, for garnish; 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

Servings: persons

12 -¼ 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
confectioners' sugar, for garnish
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

1
Using the first 12 ingredients (from bread cubes down to confectioner's sugar) prepare the bread pudding by following the steps below:
2
Preheat oven to 350 a. Grease a 9x13 inch baking pan with the butter. Set aside.
3
Place the bread cubes in a large bowl.
4
Combine the cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt and raisins in a large bowl. Stir to combine and then pour over the bread cubes. Allow to sit at room temperature for 30 to 45 minutes.
5
Transfer to the prepared pan and bake until the center of the pudding is set, 50 to 60 minutes.
6
Garnish with the confectioner's sugar and serve with Rum Sauce - directions below:
7
In a one quart saucepan over medium heat, combine the cream milk and sugar. Place the cornstarch and 1/4 cup of the rum in a small bowl and whisk into a slurry.
8
Pour the slurry into the cream sauce and bring to a boil. Once the sauce boils, reduce the heat to a gentle simmer and cook, stirring occasionally for 5 minutes.
9
Remove the sauce from heat. Stir in the salt, butter, and remaining 1/2 cup of rum. Serve warm.

1817

kcal

Calories

117

Fat

158

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 12 -¼ cups bread cubes, day old french bread is best, 1 tablespoon unsalted butter, 2 cups heavy cream, 4 cups whole milk, and more.

Yes, New Orleans Style Bread Pudding With Rum Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!