Rum-Soaked Bread Pudding with Bourbon Caramel

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A decadent Fat Tuesday dessert featuring custard-soaked brioche, spiced with rum and topped with a smooth bourbon-infused caramel sauce. This new orleans-inspired mardi gras ready in about 90 minutes pairs brioche bread, heavy cream, whole milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.3 (11 ratings) Prep: 45 min Cook: 45 min Serves 8 New Orleans cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Cut bread into 1/2-inch cubes and place in greased 9x13-inch baking dish. Whisk together cream, milk, eggs, 3/4 cup sugar, 1/4 cup rum, vanilla, and cinnamon in large bowl.
  2. Step 2: Pour custard mixture over bread cubes, pressing down to submerge. Cover and refrigerate 4 hours or overnight.
  3. Step 3: Preheat oven to 325°F. Bake uncovered for 45 minutes until set and golden around edges.
  4. Step 4: While baking, make caramel: Melt butter in saucepan over medium heat, add brown sugar and stir until dissolved. Add 1/4 cup cream and 2 tbsp bourbon; simmer 2 minutes until smooth and thickened.
  5. Step 5: Drizzle warm caramel sauce over baked pudding before serving.

Frequently asked questions

How long does Rum-Soaked Bread Pudding with Bourbon Caramel take to make?

Total time is about 90 minutes (45 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Rum-Soaked Bread Pudding with Bourbon Caramel?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep brioche bread from drying out.

Can I substitute ingredients in Rum-Soaked Bread Pudding with Bourbon Caramel?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Rum-Soaked Bread Pudding with Bourbon Caramel for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Rum-Soaked Bread Pudding with Bourbon Caramel?

New Orleans mardi gras like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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