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Eggnog Bread Pudding with Rum Sauce

Treat your family to our festive, eggnog bread pudding with rum sauce. We took a traditional bread pudding, added eggnog, and topped it with a sweet sauce.

As you may have guessed from the title of this dessert, Kim and I wanted to make something special for the this post. We already have a few holiday favorites out there, like our cranberry bread, berry cobbler, or our eggnog bread.

However, for today, we’re sharing something that, I hope, all the grown-ups in your house will love. It’s an eggnog infused bread pudding with rum sauce.

The recipe description says it all, a traditional bread pudding with eggnog and rum added to the batter. It’s similar to our Caramel Bread Pudding and Pumpkin Bread Pudding, only this version has a a holiday spin. As far as the rum sauce goes, it’s pretty basic.

A little melted butter, some sugar, and of course, more dark rum. The pudding takes a little bit to prepare, but I feel it’s worth the effort.

Since this dish is time-consuming, I won’t bore you with a long story. As always, check out our tips below for helpful hints. Let’s get started!

The finished bread pudding, topped with the rum sauce, sitting on a square plate.

How to Make Eggnog Bread Pudding:

First, start by gathering all your ingredients and spraying a 9 x 13 inch casserole dish with non-stick cooking spray. Also, don’t forget to preheat your oven to 350° F.

Next, cut the French loaf into 1-in. cubes. Remember, you should be using, “day-old,” bread.

The bread pudding with rum sauce ingredients like eggs, sugar, and a loaf of French bread.

Now, in a large mixing bowl, whisk together the eggs, sugar, eggnog, rum, vanilla extract, nutmeg, and all-spice. Really give everything a good mix, like your making scrambled eggs.

Then, pour the mixture over the prepped bread and use a spoon to give the ingredients a good toss. You want to make sure the bread is properly coated with eggs.

The eggs, sugar, and other ingredients whisked together in a large glass mixing bowl.

After that, cover the bread pudding with aluminum foil and let it chill in your fridge for at least 30-minutes. Honestly, I’m not sure why this is needed.

But, every bread pudding with rum sauce I’ve ever made requires this step. So, I wouldn’t skip it if I were you.

Then, remove the dish from your fridge and place it in the oven, covered, to bake for 30-minutes.

Last, remove the foil and let it continue to cook for an additional 10-15 minutes so the pudding can set-up. Take it out of the oven and get started making the sauce.

The day old bread has been ripped apart and placed into a large casserole dish.

How to Make Rum Sauce:

First, in a medium saucepan over low heat, combine the heavy cream, sugar, and butter. Make sure to keep stirring the sauce while it cooks.

Next, while stirring, let the butter melt and the sugar dissolve.

Last, slowly add the dark rum to the saucepan and mix it into the sauce. That’s it, the sauce is done, now drizzle it over each piece of bread pudding or over the entire dish.

Two pieces of the bread pudding have been placed on square plates and topped with rum sauce.

Bread Pudding with Rum Sauce Tips:

  • This dessert can be made, “virgin,” simply omit the rum from the batter and the sauce. With that being said, it will change the flavor of the pudding.
  • If you don’t have, “day-old,” bread, just leave the French loaf out on your counter overnight and prepare the holiday dessert tomorrow.
  • You can reduce the sugar in this recipe by substituting Stevia or another sweetener in place of the granulated sugar. Also, for a more natural approach, try using maple syrup or honey in place of the sugar.

Other eggnog recipes you may enjoy:

A close-up view of the bread pudding on a square plate accented with fresh nutmeg.

Eggnog Bread Pudding with Rum Sauce

5 from 9 votes
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Prep Time: 10 minutes
Cook Time: 45 minutes
Chill Time: 30 minutes
Total Time: 1 hour 25 minutes
Servings: 12 Servings

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Bread Pudding

  • 14 ounces French bread 1 loaf; day old
  • 4 large eggs
  • ¾ cup granulated sugar
  • 3 cups eggnog
  • cup dark rum
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon ground nutmeg
  • ½ teaspoon allspice

Rum Sauce

  • cup heavy cream
  • 1 cup granulated sugar
  • ½ cup unsalted butter
  • ¼ cup dark rum


Bread Pudding

  • Spray 9 x 13 inch casserole dish with non-stick cooking spray and preheat oven to 350 degrees F.
  • Cut the loaf of bread into 1-in pieces and place into the dish.
    14 ounces French bread
  • In a large bowl, mix together the eggs, eggnog, rum, sugar, vanilla, nutmeg, and allspice.
    4 large eggs
    ¾ cup granulated sugar
    3 cups eggnog
    ⅓ cup dark rum
    2 teaspoons pure vanilla extract
    ½ teaspoon ground nutmeg
    ½ teaspoon allspice
  • Pour the mixture over the bread and use a spoon to stir the bread so that all the pieces are coated with the egg mixture.
  • Cover the dish with foil and let it chill in the fridge for at least 30-minutes or until the liquid has been absorbed by the bread.
  • Let the bread pudding bake for 35-minutes, then remove the foil.
  • Bake the pudding for an additional 10-15 minutes or until it has set.

Rum Sauce

  • In a medium saucepan, combine the heavy cream, sugar, and butter. Stir the sauce constantly over low heat until the butter melts and the sugar dissolves.
    ⅓ cup heavy cream
    1 cup granulated sugar
    ¼ cup dark rum
    ½ cup unsalted butter
  • Carefully, add the rum and stir everything to combine it.
  • Remove the pan from the heat and pour it over each individual slice of bread pudding.


The calories listed are an approximation based on the ingredients and a serving size of 1/12th the entire dish (1 piece when the dish has been cut into 12 equal servings). The bread pudding can be stored in your fridge for up to 3-days in a sealed container.


Serving: 1slice | Calories: 399kcal | Carbohydrates: 52g | Protein: 9g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 120mg | Sodium: 317mg | Potassium: 175mg | Fiber: 1g | Sugar: 36g | Vitamin A: 544IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 2mg
Recipe Rating

Sharrah Jones

Tuesday 10th of December 2019

Can you premake bread pudding and just leave in fridge and make day of?


Wednesday 11th of December 2019

Good Morning Sharrah, that's a good question. We've never tried it. Worse still, Kim and I can't agree on which method is best. So, here's two options:

1. Make the bread pudding (with liquid added to the bread), place it into the fridge, bake the next day. Kim's option based on her knowledge. 2. Make the bread pudding (without adding the liquid to the bread), combine the liquid mixture and the bread 30 minutes before baking the following day. My option based on restaurant experience.

If you decide to do, let us know what option you chose and how it turned out. Thanks again for coming by to ask a question. Have a lovely day Sharrah :)

Joanne L Hess

Saturday 9th of March 2019

in the recipe for Eggnog Bread Pudding with Dark Rum Sauce do you have to use eggnog or can you substitute milk or heavy cream instead.


Saturday 9th of March 2019

Good Morning Joanne! That's a good question. We've never tried using milk or heavy cream in place of the eggnog before. However, given you can use them in other bread puddings, I feel like it would work for this recipe as well. With that being said, it will not taste the same. Also, eggnog has eggs in it, which helps with the cooking process. If you use the milk or heavy cream, I recommend adding an extra egg to the recipe. I hope this information helps. Have a lovely day :)