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!
Servings 1 cup
Calories 210kcal
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.
Video
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.
Nutrition
Serving: 2tablespoons | Calories: 210kcal | Carbohydrates: 14g | Protein: 1g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 14mg | Sodium: 45mg | Potassium: 80mg | Sugar: 13g | Vitamin A: 550IU | Calcium: 25mg | Iron: 0.1mg
