Bread Pudding with Rum Raisin Sauce Recipe

Bread Pudding with Rum Raisin Sauce Recipe

Bread Pudding with Rum Raisin Sauce Recipe
  • icons/brand/timer copy 2 Created with Sketch. Cook Time: 1 Hour, 20 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 12 servings
  • A truly special dessert made with left over doughnuts, topped with a rich rum sauce! Also makes a delicious brunch item that can be assembled the night before.


  • 4 eggs

Bread Pudding

  • 1 cup sugar
  • 4 cup coarsely chopped, stale cake doughnuts
  • 1 cup heavy cream
  • 1/4 cup butter OR margarine, melted
  • 4 cup coarsely chopped stale bread
  • 2 tbsp Pumpkin Pie Spice
  • 1 cup milk

Rum Sauce

  • 1/4 cup heavy cream
  • 2 tbsp butter OR margarine
  • 1/2 cup raisins OR other dried fruit (dates, dried apricots, etc)
  • 1/2 cup water
  • 1/4 cup spiced rum
  • 1/2 cup sugar


  1. Spray 2-quart baking dish with cooking spray.
  2. Place doughnuts and bread in baking dish. Whisk butter, milk, cream, eggs, sugar and pumpkin pie spice in a large bowl. Pour over doughnuts and bread; let stand 15 minutes. (At this point, mixture can be covered and refrigerated up to 24 hours, if desired).
  3. Preheat oven to 350ºF.
  4. Bake pudding for 45 minutes, or until center is set.
  5. For rum sauce, combine water, sugar, butter, rum and raisins in a heavy saucepan. Bring to a boil over medium-high heat. Stir in cream; reduce heat and simmer for 10 minutes. Pour rum sauce over warm bread pudding.


Brandy can be substituted for the rum.

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