Rum-Soaked Caribbean Bread Pudding with Spiced Vanilla Sauce

By , Test Kitchen Director · 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 ready in about 80 minutes blends cubed (about 8 oz) day-old bread, whole milk, heavy cream into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 8, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 60 min Serves 8 Caribbean cuisine 350 cal/serving
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Ingredients

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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). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Rum-Soaked Caribbean Bread Pudding with Spiced Vanilla Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

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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