Start to Finish: 25 minutes
Servings: 6 to 8
Hot caramel rum sauce makes every bite of bread pudding decadent, adding sweetness and warmth from spices. The alcohol evaporates as the sauce cooks, but the characteristic smoky and caramel flavors remain to enrich the sauce. Always use dark rum of good quality rather than clear rum to enjoy the flavor benefits. Make the sauce fresh just before serving the bread pudding — drizzle it over each serving with a little extra sauce on the plate.
Adapted from: Land O Lakes
- 1/2 cup butter
- 1/2 cup heavy whipping cream
- 1/4 cup light corn syrup
- 3/4 cups light brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1 pinch nutmeg
- 1/4 cup dark rum
- 1 teaspoon pure vanilla extract
Melt the butter in a medium saucepan over medium heat.
Stir in the heavy whipping cream, corn syrup, brown sugar, granulated sugar, cinnamon and nutmeg.
Bring the mixture to a boil. Reduce the heat to medium-low and boil for about 10 minutes or until thickened.
Stir in the dark rum. Boil for another 5 minutes. The sauce is done when it coats a spoon well, but drizzles off freely. Remove the sauce from the heat.
Stir in the pure vanilla extract. Serve immediately.
Brandy makes an easy substitute for rum in this recipe if you prefer the flavor. Simply substitute equal parts of brandy for the dark rum. Omit the spices cinnamon and nutmeg, if desired.
The sauce tastes best when made fresh, but can be reheated easily. Heat the leftover sauce over low heat, stirring occasionally. The sauce thickens when refrigerated but should thin with heat. If it is too thick after heating, stir in more cream 1 tablespoon at a time to the desired consistency.
Heavy whipping cream works best for this recipe because it does not curdle easily when boiled. Milk and half and half curdle easily because of the lower fat content.
Try this sauce served over warm bread pudding with a scoop of vanilla ice cream — or rum raisin ice cream — on top.