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Bread Pudding

This is simply the best bread pudding you've ever had! Loaded with chopped pecans and golden raisins and topped with a vanilla rum sauce.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 14
Calories 537kcal
Author Dina


For the bread pudding

For the vanilla rum sauce


  • Cut the brioche bread into cubes and set aside.
  • In a bowl, combine 4 eggs and 3/4 cup sugar.
  • Heat 4 cups of heavy cream in a saucepan just until it comes to a slight simmer (not a boil). The slowly put the hot cream into the egg and sugar mixture making sure to stir constantly.
  • Add the cinnamon and vanilla and stir lightly just to incorporate.
  • In a large bowl add the cubed bread, golden raisins, and chopped pecans. Then pour the warm cream and sugar mixture into the bowl. Gently stir with a spatula.
  • Butter a 9×13 inch baking pan and pour the bread pudding into it. Bake at 360 degrees Fahrenheit for 35-40 minutes.
  • Meanwhile combine the cornstarch and 1/2 cup sugar and set aside.
  • Melt 3 tbsp of butter in a small saucepan, then add 2 cups of heavy cream, and the sugar and cornstarch mixture. Stir or low heat until it begins to thicken.
  • Remove from heat and add the 1 tsp vanilla and 1 tbsp rum.
  • Once the bread pudding is baked, pour the sauce over the top.



  • If your bread is not stale, you will need to bake it (sliced and cubed) at 350 degrees F for at least 5-10 minutes. If it's too soft, it will get too mushy.
  • When adding the hot cream to the eggs, pour slowly and whisk fast to avoid scrambling and cooking the eggs.
  • When making the vanilla rum sauce, keep the sauce stirring constantly to avoid burning the cream. Remove from heat, the moment it begins to simmer.


Calories: 537kcal | Carbohydrates: 26g | Protein: 4g | Fat: 47g | Saturated Fat: 25g | Cholesterol: 193mg | Sodium: 79mg | Potassium: 164mg | Fiber: 1g | Sugar: 21g | Vitamin A: 1650IU | Vitamin C: 0.8mg | Calcium: 86mg | Iron: 0.6mg