Rum Sauce for Bread Pudding
Rich, buttery, and laced with dark rum, this New Orleans Style Rum Sauce for Bread Pudding adds a decadent touch to homemade bread pudding, pound cake, or ice cream. Ready in just 15 minutes!
If you’ve ever been lucky enough to visit New Orleans, you know that dessert isn’t just an afterthought — it’s an experience. Whether it’s warm bread pudding in the French Quarter or bananas foster flamed tableside, the real star of the show is often the sauce. This New Orleans Style Rum Sauce for Bread Pudding is that magic in a saucepan: buttery, velvety, and kissed with dark rum for a touch of Southern decadence.
Recipe at a glance
- Authentic flavor: Classic New Orleans caramel-rum sauce.
- Quick: Ready in just 15 minutes.
- Simple: Only a few basic ingredients.
- Versatile: Great on bread pudding, cake, or ice cream.
- Make-ahead: Stores and reheats beautifully.
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Ingredients you will need
Whether you drizzle it over bread pudding, pound cake, bananas foster, or even ice cream, this New Orleans–style spiced rum sauce is a keeper. The best part? You can make it at home in just 15 minutes with pantry staples. To make this rum sauce recipe, you will need:
See the recipe card for full information on ingredients and quantities.
- Unsalted Butter: The base of the sauce, creating a rich, velvety texture and buttery flavor.
- Dark Brown Sugar: Adds depth and caramel notes that balance the rum beautifully.
- Heavy Cream: Makes the sauce silky-smooth and luxurious.
- Dark or Spiced Rum: The signature ingredient — brings warmth, complexity, and that unmistakable New Orleans flair.
- Vanilla Extract: Enhances the sweetness and rounds out the flavor profile.
- Kosher Salt: Just a pinch brightens and balances the sweetness.
- Cinnamon or Nutmeg (Optional): Adds a subtle warmth and spice that complements the rum perfectly.
Best rum to use for rum sauce
The rum you choose will shape the flavor of your sauce and add different flavor notes. If you have a favorite rum, by all means go with a brand you know. However, if you aren’t a big rum drinker, here are a few great options:
- Myers’s Dark Rum: Classic choice with deep molasses and caramel flavor.
- Goslings Black Seal: Smooth and slightly spicy; perfect for desserts with a richer flavor.
- Captain Morgan Spiced Rum: Adds warm vanilla and cinnamon notes.
- Sailor Jerry Spiced Rum: Bold and aromatic with extra spice.
- Appleton Estate Signature Blend: Smooth, balanced, and subtly fruity.
For a non-alcoholic option: Use 1–2 teaspoons of rum extract (McCormick or Nielsen-Massey) for the same warm flavor without alcohol.
Pro Tip:
Match your rum to your dessert!
- Use dark rum for deep, caramel-heavy desserts like Southern bread pudding recipes.
- Try spiced rum with warm, cozy treats like apple crisp or gingerbread.
- Choose light rum for fruit-based desserts like grilled pineapple or peaches.
Substitutions and Variations
- No alcohol: Replace the real rum with 1–2 teaspoons of rum extract or apple cider.
- Light rum: Use for a milder, sweeter flavor.
- Spiced rum: Adds warm cinnamon and vanilla notes — a great twist for fall desserts.
- Bourbon twist: Swap the rum for good-quality bourbon to create a rich, smoky caramel flavor — excellent for a bread pudding recipe or desserts with pecans, like this Chocolate Chip Pecan Pie.
- Dairy-free: Substitute vegan butter and full-fat coconut cream.
- Extra flavor: Stir in a splash of orange juice or a pinch of sea salt flakes before serving.
- Bright twist: Add ½ teaspoon of fresh orange zest for a citrusy lift that pairs beautifully with caramel and rum.
How to make rum sauce for bread pudding
Step 1: In a medium saucepan over medium heat, melt the butter until it’s smooth and slightly foamy.
Step 2: Add the brown sugar, vanilla and salt. Whisk continuously until the sugar dissolves. Add the heavy cream.
Step 3: Bring the warm sauce to a gentle simmer. Cook for 5–7 minutes, whisking often, until it thickens slightly and coats the back of a spoon.
Step 4: Remove from the heat. Stir in the rum. The sauce will bubble slightly as the alcohol cooks off, leaving behind that signature deep caramel-rum flavor.
Step 5: Let the sauce cool for a few minutes before serving. It will continue to thicken as it cools.
Serving Suggestions
This versatile buttered rum sauce pairs beautifully with:
- Piña Colada Pineapple Raisin Bread Pudding (the traditional favorite)
- Bananas foster or caramelized bananas
- Apple Dapple Cake or angel food cake
- Scoop of vanilla ice cream (instant upgrade to a simple dessert)
- Grilled pineapple, peaches, or baked apples for a tropical twist
- French Toast, Buttermilk Pancakes, or Waffles – for an indulgent brunch upgrade.
Storage, freezing, and reheating instructions
Storage. Once cooled, transfer the decadent dessert sauce to a glass jar or airtight container and refrigerate for up to 1 week. The sauce will firm up in the fridge, so reheat gently before serving.
Freezing. Let the sauce cool to room temperature. Pour it into a freezer-safe container or resealable bag and freeze for up to 2 months.
Reheating. Thaw overnight in the refrigerator.
- Stovetop: Warm gently over low heat in a small saucepan, whisking until smooth.
- Microwave: Heat in a microwave-safe bowl in 10–15 second intervals, stirring between each burst until warm and silky. Avoid overheating, which can cause the sauce to separate.
If the sauce thickens too much, whisk in 1-2 tablespoons of cream or milk to loosen it.
Rum sauce for bread pudding FAQ’s
You can, but dark or spiced rum adds richer caramel and molasses notes that are more traditional in New Orleans–style desserts.
Absolutely. Double all ingredients and cook for a few extra minutes to achieve the same silky texture.
Some of it does, but not all. If you prefer no alcohol, substitute the rum with 1–2 teaspoons of rum extract or an equal amount of apple cider
Yes, use full-fat coconut cream or coconut milk and vegan butter. The flavor will be slightly different but still delicious.
Yes, but the sauce will be lighter and less rich. If you substitute milk, use whole milk only and stir constantly to prevent curdling. For a thicker consistency, whisk in 1 teaspoon of cornstarch mixed with a little cold milk before adding it to the pan. For the best results, try ½ cup milk + ½ cup half-and-half — this milk mixture keeps the sauce creamy without needing heavy cream.
More ways to use butter rum sauce
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Rum Sauce for bread pudding
Ingredients
- ½ cup unsalted butter
- ½ cup packed dark brown sugar
- 1 cup heavy cream
- ¼ cup dark or spiced rum
- 1 teaspoon pure vanilla extract
- Pinch kosher salt
- Optional: ½ teaspoon ground cinnamon or nutmeg
Instructions
- In a medium saucepan over medium heat, melt the butter until foamy.
- Add the brown sugar, vanilla extract and salt. Keep whisking until the sugar is dissolved and the texture is smooth, about 3–4 minutes.
- Add the heavy cream and whisk constantly.
- Bring the liquid to a gentle simmer. Cook 5–7 minutes, whisking frequently, until sauce thickens slightly and coats the back of a spoon.
- Remove the pan from heat. Stir in the rum and cook for 2-3 more minutes.
- Let sauce cool briefly before serving. It will continue to thicken as it cools.
Notes
Recipe Notes
- The sauce thickens as it cools — warm it slightly before serving for a pourable consistency.
- For a deeper flavor, let the sauce simmer an extra minute or two before adding the rum.
- Always add the rum off the heat to prevent flare-ups.
- A silicone whisk works best to keep the sauce smooth and lump-free.
- This recipe makes about 1¼ cups, enough for 6–8 servings.
This New Orleans-Style Rum Sauce is one of my favorite indulgences to make at home. It’s rich, buttery, and full of warm caramel notes with just the right kick from dark rum. I originally created it to drizzle over bread pudding, but it quickly became my go-to topping for everything from French toast to ice cream. A little goes a long way—but once you taste it, you’ll want to pour it over everything!