Grand America Bread Pudding with Rum Sauce

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes


  • Bread Pudding:
  • 1 cup whole eggs , whisked (about 4 extra large)
  • 1 cup granulated sugar
  • 1 cinnamon stick
  • 3 cups heavy cream
  • 1 Tbsp. vanilla extract
  • 12-16- oz croissants , brioche or other soft bread
  • Rum Sauce:
  • 1 cup granulated sugar
  • 2/3 cup dark brown sugar (I used light)
  • 2/3 cup apple juice
  • 3/4 cup heavy cream
  • 1-1/2 Tbsp. Meyers Rum or Rum extract
  • 1 cup unsalted butter


  1. Pudding:
  2. In a medium bowl, whisk eggs very well and set aside. Heat cream with the sugar, cinnamon stick, and vanilla. Heat until hot, but not simmering. Remove from heat and whisk the eggs into the hot mixture.
  3. Pour mixture through fine mesh strainer. Discard solids from eggs that are trapped in strainer.
  4. Break the croissants into small pieces in a medium bowl. Pour hot custard over broken croissants in bowl, mixing until moistened. Allow bread to soak in custard for about 10 minutes.
  5. Pour moistened croissant mixture into a 9” x 13” baking dish, distributing evenly.
  6. Cover with foil.
  7. Place dish in a larger pan , then fill with about 1 inch of hot water.
  8. Place in oven and bake for 60 minutes at 400° - or until knife comes out clean.
  9. As pudding is baking, prepare sauce.

  10. Sauce:
  11. Place sugar, brown sugar, apple juice, heavy cream, and rum in a saucepan, stir to combine. Bring to a boil and boil for 5 minutes. With an immersion blender, blend in the butter. Keep the blender going in the sauce for 4 to 5 minutes. Allow sauce to cool slightly before serving it over the bread pudding.
  12. Store in refrigerator.
  13. As it cools, it will thicken and a skin will form.
  14. Stir occasionally to keep it smooth.
  15. Keep in refrigerator, covered, until ready to serve.