Recipes > Bread Pudding with Rum Raisin Sauce

Bread Pudding with Rum Raisin Sauce

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.


12 servings

Serving Size

1/12th of recipe

Total Time


Stand Time

15 minutes

Bake Time

45 minutes



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 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.

Recipe Note:  Brandy can be substituted for the rum.


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