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Cinnamon bread pudding brushed with butter and served in a round enammel baking dish with blueberries and rum custard sauce on the side

Easy Make-Ahead Cinnamon Bread Pudding

Really easy cinnamon bread pudding recipe with rum custard sauce is the perfect make ahead dessert for a crowd. Great way to use stale bread too!
Course Desserts
Cuisine American
Diet Halal
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 Portions
Calories 410kcal
Author Richa


Bread Pudding

  • 7-8 slices stale White Bread sliced diagonally into a triangle
  • 2 Eggs
  • ¾ cup Milk
  • 1 tablespoon Vanilla Extract
  • 5 - 6 teaspoons Brown Sugar + Extra for sprinkling
  • Pinch Salt
  • ½ teaspoon Cinnamon powder
  • ¼ teaspoon Nutmeg powder
  • 2 tablespoons melted Butter
  • 2 tablespoons Nuts chopped (I used almonds, hazelnuts and raisins)

Rum Custard Sauce

  • 1 Egg
  • ¼ cup Sugar
  • ½ teaspoon Vanilla Extract
  • 1 pinch Salt
  • 1 ½ tablespoons Dark Rum
  • ¾ cup Milk


For Bread Pudding:

  • Preheat oven to 180C
  • Brush a round or rectangle baking dish with melted butter
  • In a bowl, whisk together milk, eggs, vanilla extract, sugar, salt, cinnamon powder, nutmeg powder and the remaining butter till properly combined
  • Lightly soak each slice of bread for about 5 seconds in this mixture, turning it to soak both ways and arrange on the baking dish like shown in the video. Pour any extra egg mixture all over the bread. Let this soak for 20 minutes
  • When ready to bake, sprinkle with chopped nuts and some more sugar
  • Bake in a preheated oven at 180C for 35-40 mins. Once baked, remove from oven, and let the pudding cool. Once cool, cover with aluminium foil and and refrigerate for at least an hour or two. Serve cold with some rum custard sauce.
  • For Rum Custard Sauce
  • In a pan, slowly bring the milk to a simmer. Turn off the heat.
  • In a large bowl, whisk together egg, sugar, vanilla and salt till light and fluffy.
  • Add hot milk in a slow stream to the egg mixture while whisking vigorously so that the egg doesn't scramble. This method is called tempering, and ensures that the egg is cooked without scrambling. It's important to add milk slowly so that the egg doesn't cook too quickly.
  • Strain the mixture into another pan if required. Now put this pan on a slow flame and keep stirring till the mixture starts to thicken up. As soon as the mixture starts coating the back of a spoon, take it off heat and transfer to another bowl. Again it's important to warm up the egg mixture slowly and keep stirring so that it doesn't curdle. Stir in the rum at this point.
  • Let the custard cool down to room temperature, after which it can be refrigerated in an airtight container for up to 3 days. Serve with cold cinnamon bread pudding.



  1. I've used leftover slices of white bread. I cut them diagonally so it looks good on the platter.
  2. Nutmeg powder and cinnamon powder add those warm, nutty, woody flavours, which work as contrasting flavour profiles against the sweetness of the dish. Do not skip it. 
  3. When making bread pudding, the bread slices can get mushy really quickly and this isn't the best way to present it. The trick is to not soak the bread slices for too long in the milk and egg mixture. Just a minute or two will do. This way, the slices will be individually seen too.
  4. Make sure you brush the baking dish with melted butter so it doesn't stick to the bottom.
  5. Make sure both the pudding and the rum custard sauce cool down completely before refrigerating them
  6. When making the rum custard sauce, add the milk in a slow and steady stream while whisking vigorously. Remember, we just want the egg mixture to warm up, and not end up with scrambled eggs!
  7. Add the rum in the custard sauce right at the end so that the alcohol doesn't evaporate. You can substitute rum with brandy or orange juice. 


Calories: 410kcal | Carbohydrates: 54g | Protein: 14g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 132mg | Sodium: 315mg | Potassium: 261mg | Fiber: 2g | Sugar: 31g | Vitamin A: 326IU | Vitamin C: 1mg | Calcium: 258mg | Iron: 3mg