Rum-Soaked Caribbean Bread Pudding with Spiced Vanilla Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Classic Caribbean bread pudding soaked in rum and spices, served warm with a rich vanilla sauce for a cozy dessert. This caribbean-inspired caribbean ready in about 80 minutes pairs cubed (about 8 oz) day-old bread, whole milk, heavy cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

★ 4.2 (14 ratings) Prep: 20 min Cook: 60 min Serves 8 Caribbean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 350°F. Butter a 9x9-inch baking dish with 2 tbsp unsalted butter.
  2. Step 2: In a large bowl, whisk together 2 cups whole milk, 1 cup heavy cream, 3/4 cup packed brown sugar, 3 large eggs, 1/4 cup dark rum, 2 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 2 tsp vanilla extract until smooth.
  3. Step 3: Add 6 cups cubed day-old bread to the milk mixture, stirring gently to coat all pieces. Let soak for 15 minutes to absorb liquid.
  4. Step 4: Pour the soaked bread mixture into the prepared baking dish, pressing lightly to even out the top.
  5. Step 5: Bake for 50-60 minutes until the pudding is set and the top is golden brown.
  6. Step 6: Let cool slightly before serving. Optionally dust with 1 tbsp powdered sugar and drizzle with warmed spiced vanilla sauce or cream for extra indulgence.

Frequently asked questions

How long does Rum-Soaked Caribbean Bread Pudding with Spiced Vanilla Sauce take to make?

Total time is about 80 minutes (20 min prep + 60 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 Caribbean Bread Pudding with Spiced Vanilla Sauce?

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 whole milk from drying out.

Can I substitute ingredients in Rum-Soaked Caribbean Bread Pudding with Spiced Vanilla Sauce?

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 Caribbean Bread Pudding with Spiced Vanilla Sauce 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 Caribbean Bread Pudding with Spiced Vanilla Sauce?

Caribbean caribbean 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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