If you have a few leftover hamburger buns or stale bread, this homemade bread pudding with buttered rum sauce is an easy, cozy dessert that turns scraps into something rich and comforting.
Classic Southern desserts have a talent for lifting the mood, and this bread pudding is no exception. Soft, custardy layers of bread soak up a rich egg-and-milk mixture, and a warm buttered rum sauce finishes each serving. Serve with a scoop of vanilla ice cream if you like—it’s the perfect match.
Why You’ll Love This Easy Bread Pudding
- Made with everyday pantry ingredients
- Perfect for using up leftover or stale bread, including hamburger buns
- A crowd-pleasing dessert for family dinners and holidays
Ingredients
For the Bread Pudding
- 6 eggs
- 1 teaspoon vanilla extract
- 2 cups whole milk
- 2 cups half-and-half
- 1 teaspoon cornstarch
- 1 cup granulated sugar
- 8 hamburger buns, torn into pieces (or about 8 cups cubed bread)
- ¾ cup raisins or golden raisins (optional)
For the Buttered Rum Sauce
- 6 tablespoons melted butter
- ½ cup granulated sugar
- ¾ cup half-and-half
- 2 tablespoons rum (light, dark, or spiced) or rum flavoring
How to Make Bread Pudding with Rum Sauce
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
In a large bowl, whisk the eggs until frothy. Add the vanilla, whole milk, and half-and-half. Stir in the cornstarch and granulated sugar until fully combined.
Tear the hamburger buns (or cubed bread) into bite-sized pieces and spread them evenly in the prepared baking dish. Sprinkle the raisins over the bread if using.
Pour the custard mixture over the bread, pressing gently with the back of a spoon or clean hands to ensure the bread soaks up the liquid. Let it sit for a few minutes if you have time so the bread absorbs more custard.
Bake for about 55 minutes, or until the center is set and the top is golden brown. Allow the pudding to rest for 10–15 minutes before serving. For a firmer texture, chill in an airtight container for a couple of hours, then reheat portions as needed.
How to Make the Buttered Rum Sauce
In a small saucepan over medium heat, melt the butter. Add the sugar and cook, stirring, for about 2 minutes.
Pour in the half-and-half and rum, then reduce the heat to low and simmer for 4–5 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat and keep warm.
Serve the warm sauce drizzled over individual portions of bread pudding. A scoop of vanilla ice cream makes a decadent finishing touch.
Pro Tips
- If you don’t have hamburger buns, use cubed French bread, brioche, or challah for a richer pudding.
- Swap raisins for chocolate chips, chopped pecans, or dried cranberries to change the flavor profile.
- For individual servings, bake in greased ramekins placed on a baking sheet—reduce the bake time slightly and check for set centers.
- Top with finely chopped toasted pecans for added texture and flavor.
Storage
Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat portions in the microwave or a warm oven. Store the buttered rum sauce separately in the fridge and warm it gently on the stove before serving.
More Cozy Southern Desserts
- No Bake Mini Key Lime Pies
- Chocolate Texas Sheet Cake
- No Bake Banana Pudding
- Graham Cracker Pralines
📖 Recipe
Ingredients
- 6 eggs
- 1 teaspoon vanilla extract
- 2 cups whole milk
- 2 cups half-and-half
- 1 teaspoon cornstarch
- 1 cup granulated sugar
- 8 hamburger buns, torn into pieces (or cubed bread)
- ¾ cup raisins (optional)
Butter Rum Sauce
- 6 tablespoons melted butter
- ½ cup granulated sugar
- ¾ cup half-and-half
- 2 tablespoons rum or rum flavoring
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch pan with nonstick spray or butter.
- In a medium bowl, beat the eggs until frothy. Add vanilla, milk, and half-and-half. Stir in cornstarch and sugar until combined.
- Place torn buns or cubed bread into the greased pan and sprinkle with raisins, if using.
- Pour the egg mixture over the bread, pressing gently so the bread soaks up the custard.
- Bake about 55 minutes, until the center is set and the top is golden. Let rest while you make the sauce.
Butter Rum Sauce
- Melt butter in a small saucepan over medium heat. Add sugar and cook for 2 minutes, stirring.
- Add half-and-half and rum, reduce heat, and simmer for 4–5 minutes until slightly thickened.
- Serve warm over slices of bread pudding; top with ice cream if desired.
Notes
- Nutritional estimate does not include ice cream.
- Omit the rum or use rum flavoring if preferred.
- Substitute cubed French bread, brioche, or challah for hamburger buns.
- Swap raisins for chocolate chips or chopped pecans for variation.
- For individual portions, bake in ramekins on a baking sheet.