Solera-Aged Rum Caramel Bread Pudding with Spiced Whipped Cream

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

Warm bread pudding infused with solera-aged rum caramel sauce, topped with a fragrant cinnamon and nutmeg whipped cream for a comforting dessert. This Caribbean-inspired recipe, ready in about 70 minutes, layers day-old brioche bread, whole milk, heavy cream into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 370 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. 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.

Ingredients

• 6 cups cubed (about 8 oz) day-old brioche bread
• 2 cups whole milk
• 1 cup heavy cream
• 4 large eggs
• 3/4 cup granulated sugar
• 1 tbsp vanilla extract
• 1/3 cup plus 2 tbsp solera-aged rum
• 4 tbsp unsalted butter
• 1/2 cup light brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 2 tbsp powdered sugar

The 9x13 baking dish we’d bake this in → Best Bakeware for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 350°F. Butter a 9x9-inch baking dish with 1 tbsp unsalted butter. Place 6 cups cubed day-old brioche bread evenly in the dish.
2. Step 2: In a saucepan, combine 2 cups whole milk and 1 cup heavy cream. Heat gently until steaming but not boiling.
3. Step 3: In a large bowl, whisk 4 large eggs with 3/4 cup granulated sugar and 1 tbsp vanilla extract. Slowly pour warm milk-cream mixture into eggs, whisking constantly to temper.
4. Step 4: Stir in 1/3 cup solera-aged rum and pour custard evenly over bread cubes. Press gently to soak bread. Let sit for 10 minutes.
5. Step 5: In a small saucepan over medium heat, melt 3 tbsp unsalted butter with 1/2 cup light brown sugar, stirring until bubbling and caramel-colored, about 5 minutes. Remove from heat and stir in 2 tbsp solera-aged rum.
6. Step 6: Drizzle caramel sauce over soaked bread pudding.
7. Step 7: Bake pudding uncovered for 45 minutes until set and golden on top.
8. Step 8: Meanwhile, whip 1/2 cup heavy cream with 2 tbsp powdered sugar, 1 tsp ground cinnamon, and 1/2 tsp ground nutmeg until soft peaks form.
9. Step 9: Serve warm bread pudding slices topped with a dollop of spiced whipped cream.