Golden Bread Pudding

Golden Bread Pudding


"This recipe for bread pudding can be altered to create many different flavors using fruits or spices. You can also enjoy this classic dessert plain with Butter Rum Sauce."

Ingredients {{adjustedServings}} servings 455 cals

Serving size has been adjusted!

Original recipe yields 9 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 455 kcal
  • 23%
  • Fat:
  • 19.4 g
  • 30%
  • Carbs:
  • 40.7g
  • 13%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 125 mg
  • 42%
  • Sodium:
  • 385 mg
  • 15%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees;. Place bread cubes in buttered 9-inch square baking pan.
  2. In large bowl, beat eggs and cinnamon; add remaining ingredients except Butter Rum Sauce. Pour evenly over bread, moistening completely.
  3. Bake 45 to 50 minutes or until knife inserted in center comes out clean. Cool. Serve warm with Butter Rum Sauce. Refrigerate leftovers.
  4. Butter Rum Sauce: In saucepan, melt 1/4 cup butter or margarine; add 3/4 cup firmly packed brown sugar and 1/2 cup whipping cream. Boil rapidly 8 to 10 minutes; add 1 teaspoon rum flavoring. Serve warm. (Makes about 1 cup)
Tips & Tricks


  • Tip
  • For a softer, more custard-like bread pudding, decrease bread cubes to 3 cups.
  • Variations
  • Banana Bread Pudding: Substitute whole wheat bread cubes for white bread cubes. Add 1/2 cup flaked coconut. Decrease water to 2 1/2 cups. Beat 3 ripe medium bananas, mashed with eggs. Proceed as above. Top with 1/2 cup chopped pecans. Bake as above. Serve with Butter Rum Sauce
  • Pineapple Bread Pudding: Reduce water to 2 3/4 cups. Add 1 (8-ounce) can crushed pineapple, undrained. Proceed as above.
  • Blueberry 'n' Spice Bread Pudding: Reduce water to 1 1/2 cups; increase margarine to 1/4 cup. Add 2 cups fresh or dry-pack frozen blueberries to bread cubes. Add 1/2 teaspoon ground cinnamon and 1/2 teaspoon ground nutmeg. Proceed as above.
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Reviews 10

  1. 10 Ratings


This was really good. I did not like the idea of using water...even though it called for condensed milk, so I used half evaporated milk and half 1%. I doubled the recipe to fit a 9x13 inch pan. The rum sauce is definitely a must.


The recipe calls for too much water. 2 cups of water will do. It was pretty decent. I added marshmallow on top instead of the rum sauce to save some calories. It made the house smell very sweet:)

Sandra B.

This is a very good recipe! I made it last week and followed the recipe - it was very good but also very "wet." I did cook it a bit longer to dry it out a little. This time I left out one of the cups of water and it was perfect. I am giving it 4 starts because it is very good but because of the additional water stated it needs a bit of tweeking. It was a HIT at work.