Yum Alert: Bread Pudding With Rum Sauce

Written by Olga

For when you’re having a “fat day” we suggest you eat some bread pudding.

Nothing says “screw my diet” quite like bread pudding and that’s okay, because sometimes you just need to indulge in something so fattening it’ll take 15 hours on the elliptical to burn off – at least. In case you’re having one of those days, here’s an excellent recipe for bread pudding (and yes, stale doughnuts will be involved).


Bread Pudding

4 cups coarsely chopped, stale cake doughnuts

4 cups coarsely chopped stale bread

1/4 cup butter OR margarine, melted

1 cup milk

1 cup heavy cream

4 eggs

1 cup sugar

2 teaspoons Spice Islands Pumpkin Pie Spice

Rum Sauce

1/2 cup water

1/2 cup sugar

2 tablespoons butter OR margarine

1/4 cup spiced rum

1/2 cup raisins OR other dried fruit (dates, dried apricots, etc)

1/4 cup heavy cream


Spray 2-quart baking dish with cooking spray. 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). Preheat oven to 350ºF. Bake pudding for 45 minutes, or until center is set.

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.

About the author


Olga is a fast talking East Coast girl who takes no bull or prisoners. When not kicking a$$ and taking names, she can be found being awesome up and down the East Village. In her down time, Olga practices power yoga and drinks hand-crafted cocktails - sometimes at once.

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