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Bread Pudding with Rum Raisin Sauce

Bread Pudding with Rum Raisin Sauce

Bread Pudding with Rum Raisin Sauce

  • Cook Time: 1 Hour, 20 Minutes
  • Yield: 12 servings

A truly special dessert made with left over doughnuts, topped with a rich rum sauce! Also makes a delicious brunch item that can be assembled the night before.


Bread Pudding

  • 1 c. sugar
  • 4 c. coarsely chopped, stale cake doughnuts
  • 1 c. heavy cream
  • ¼ c. butter OR margarine, melted
  • 4 c. coarsely chopped stale bread
  • 2 tbsp. Pumpkin Pie Spice
  • 1 c. milk

Rum Sauce

  • ¼ c. heavy cream
  • 2 tbsp. butter OR margarine
  • ½ c. raisins OR other dried fruit (dates, dried apricots, etc)
  • ½ c. water
  • ¼ c. spiced rum
  • ½ c. sugar
  • 4 eggs


  1. Spray 2-quart baking dish with cooking spray.
  2. 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).
  3. Preheat oven to 350ºF.
  4. Bake pudding for 45 minutes, or until center is set.
  5. 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.


Brandy can be substituted for the rum.