Hot Buttered Rum Bread Pudding

Hot buttered rum bread pudding recipe with soft texture and warm spice. Easy homemade dessert with classic flavor and simple preparation.

I chose to make this hot buttered rum bread pudding because it fits the way I cook when comfort matters most. Bread pudding uses simple pantry staples and turns them into a warm dessert with purpose. The aroma fills the kitchen and invites everyone to slow down. This dish feels generous and grounding. It works well when you want a dessert that feels thoughtful without extra effort.

What I like about this recipe is the texture and warmth. The bread softens while the top stays lightly crisp. The butter and spice soak through every layer. The rum flavor stays gentle and rounded. Each spoonful feels balanced and calm, which suits quieter evenings and shared tables.

My family response made this recipe stay in rotation. Bowls came back empty and conversation paused for a moment. Someone asked for it again before the dish cooled. This dessert earns confidence because it delivers comfort and familiarity every time.

Questions you may have about this recipe

Does the rum taste strong
The rum flavor stays mild and smooth after baking.

Can this be made ahead
Yes. Assemble earlier and bake closer to serving.

What bread works best
Day old brioche or challah gives the best texture.

Does this dessert need refrigeration
Store covered in the refrigerator after cooling.

Can this be served for brunch
The flavor and warmth suit brunch very well.

What you need to make Hot Buttered Rum Pudding

6 cups cubed day old bread

2 cups whole milk

3 large eggs

0.75 cup brown sugar

0.5 cup melted butter

0.25 cup dark rum

1 tsp vanilla extract

1 tsp ground cinnamon

0.25 tsp ground nutmeg

0.25 tsp salt

How to make Hot Buttered Rum Bread Pudding

Preheat oven to 350 F.

Place bread cubes in a greased baking dish.

Whisk milk, eggs, brown sugar, melted butter, rum, vanilla, cinnamon, nutmeg, and salt.

Pour mixture evenly over the bread.

Press gently so bread absorbs the liquid.

Bake uncovered for 45 minutes until set and golden.

Rest for 10 minutes before serving.

Tips

Use stale bread for best absorption.

Let the mixture soak for deeper flavor.

Serve warm for best texture.

Add whipped cream if desired.

Reader Reviews

⭐⭐⭐⭐⭐ “Warm and comforting with perfect texture.” Susan M

⭐⭐⭐⭐⭐ “Rich flavor without being heavy.” Carol L

⭐⭐⭐⭐ “Lovely dessert. I would add more spice next time.” Diane R

⭐⭐⭐⭐⭐ “This reminded me of holiday dinners years ago.” Margaret P

⭐⭐⭐⭐ “Easy to prepare and very satisfying.” Helen B

Printable Recipe

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