Bread Pudding with a Caramel Rum Sauce
Custardy, Spiced, Pure Comfort
Bread pudding always feels like a warm hug from the oven, and this version might be my favorite yet. It starts with a loaf of panettone, that soft, slightly sweet Italian bread that shows up in fancy boxes during the holidays, but honestly deserves a spot on the table year-round. I love using it because it’s already rich with flavor—citrusy, fluffy, and speckled with golden raisins, which means less prep and more depth without extra work.
But don’t worry if you don’t have panettone on hand. This recipe is flexible. Brioche, challah, or even croissants will give you that same soft, custard-soaked interior and golden top that makes bread pudding so comforting. You can add a little orange zest or extra vanilla to mimic the flavor if you're using a more neutral bread.
Panettone Bread Pudding with Kōloa Rum Caramel Sauce is everything I want in a dessert, it’s cozy, elevated, and easy to make ahead. The custard is creamy and lightly spiced, the bread soaks it all in like a sponge, and the Kōloa Rum adds a gentle island warmth that turns something simple into something special. It’s the kind of dish you can serve at brunch, bring to a gathering, or bake just because you want the house to smell like butter, spice, and a little hint of magic.
Servings: 6–8
Prep Time: 20 minutes
Bake Time: 35–40 minutes
Optional Chill Time (for make-ahead): Up to 12 hours
Bread Pudding Ingredients
1 large panettone (about 1 lb.), torn into bite-sized pieces
5 large eggs
2 cups whole milk
1 cup heavy cream
½ cup granulated sugar
2 tablespoons Kōloa Dark Rum
1 teaspoon vanilla extract
½ teaspoon cinnamon
¼ teaspoon nutmeg
Butter or baking spray (for greasing the pan)
(Optional) Handful of raisins soaked in dark rum for layered sweetness
Instructions
1. Prepare the Panettone
Tear the panettone into 1½-inch pieces, removing any overly dry edges if needed.
Lightly grease a 9×13-inch baking dish or a similarly sized casserole dish with butter or baking spray. Arrange the bread evenly inside.
Tip: If your panettone is very fresh, let the torn pieces air-dry for 15–20 minutes. This helps them absorb the custard without becoming too soft or dense.
2. Make the Custard
In a mixing bowl, whisk the eggs until smooth. Add milk, cream, sugar, Kōloa Dark Rum, vanilla, cinnamon, and nutmeg. Whisk again until fully blended.
Optional: Stir in your pre-soaked raisins at this stage for pockets of juicy sweetness.
3. Soak the Bread
Pour the custard evenly over the panettone. Use a spatula or clean hands to press the bread down gently, encouraging it to absorb the liquid. Let sit for 20–30 minutes at room temperature.
Make-ahead tip: Cover tightly and refrigerate overnight. Bring to room temp before baking.
4. Bake the Pudding
Preheat oven to 350°F (175°C). Cover the dish loosely with foil and bake for 20 minutes. Remove foil and continue baking for 15–20 minutes, or until the top is golden and the center is set but slightly soft.
5. Cool Slightly Before Serving
Let the pudding rest for at least 10–15 minutes before slicing. This helps it firm up and makes serving easier.
No Panettone? Here’s How to Substitute
Panettone adds lovely flavor and richness, but it’s not the only bread that works. If you don’t have a loaf on hand, here’s how to substitute it with other bakery-style breads while keeping the dessert just as luscious and satisfying.
Choose the Right Bread
Look for breads that are soft, slightly sweet, and enriched with eggs or butter. Avoid anything too crusty or lean (like baguettes), which won’t give you that creamy, custard-soaked texture.
Here are great alternatives:
Brioche – Buttery and soft, with a fine crumb. Use about 14–16 ounces, torn into 1½-inch pieces.
Challah – Slightly sweet with a tender interior. Use about 14–16 ounces, depending on the density of the loaf.
Hawaiian Sweet Rolls – Adds a subtle tropical sweetness. Use 16 small rolls, roughly torn.
Croissants – Day-old or lightly toasted work best. Use about 8–10 large croissants, torn.
Cinnamon Raisin Bread – Adds warmth and spice, but reduce the added cinnamon in the custard slightly.
Adjusting for Flavor
Panettone typically includes citrus zest and dried fruit, so if you're using a more neutral bread, consider:
Adding 2 tablespoons orange or lemon zest
Stirring in ½ cup golden raisins, dried cherries, or chopped dried apricots
Boosting vanilla to 1 full teaspoon
Adding an extra ½ teaspoon of cinnamon or a pinch of clove if desired
How Much Bread to Use?
No matter the type, aim for about 14–16 ounces (roughly 8–9 cups torn pieces). Bread density varies, so once torn, it should fill your 9×13-inch dish in a light, fluffy mound without being too tightly packed.
Texture Tip
If your bread is very fresh, let it air-dry for 15–30 minutes before adding the custard. This helps the bread absorb the liquid more evenly and prevents sogginess.
Caramel Sauce
Glossy, golden, and infused with warm spice
This caramel sauce elevates the bread pudding with layers of toasted sugar, warm cinnamon, clove, and just a whisper of rum. It’s rich and balanced—not too sweet—and spooned warm over each slice, it takes this dessert to the next level.
Ingredients
1 cup granulated sugar
¼ cup water
½ cup heavy cream (room temperature)
2 tablespoons unsalted butter
3 tablespoons Kōloa Spice Rum
1 teaspoon vanilla extract
Pinch of sea salt
Instructions
1. Make the Caramel Base
In a light-colored saucepan, combine sugar and water over medium heat. Stir gently just until the sugar dissolves, then stop stirring. Let the mixture simmer undisturbed for 8–10 minutes, or until it turns a rich amber.
Tip: Swirl the pan gently instead of stirring once the sugar begins to bubble.
2. Finish the Caramel
Remove from heat. Carefully whisk in room-temperature cream (it will bubble). Stir in butter until melted and smooth.
3. Add Flavor
Whisk in Kōloa Spice Rum, vanilla extract, and salt. Let cool for 5 minutes before serving—it will thicken slightly as it stands.
Why It Works
Kōloa Dark Rum in the custard adds mellow, semi-sweet cocoa and vanilla notes that deepen as the bread bakes.
Kōloa Spice Rum in the sauce adds warm spices—like cinnamon, honey, clove, and roasted sugar—that round out the sweetness.
Panettone’s natural citrus and soft crumb balance beautifully with the warmth of the custard and caramel.
Together, the two rums create layers of flavor that elevate a classic into something memorable and modern.
What About the Alcohol?
Both rums in this recipe are cooked—meaning:
The alcohol content is reduced or fully evaporated through baking and simmering.
The result is depth, not booziness.
This dessert is family-friendly and holiday table-approved.
Want to make it alcohol-free? Substitute the rum in the custard with orange juice + a touch of molasses. For the caramel sauce, use a splash of vanilla and cinnamon instead of rum.
Culinary Tips for Bread Pudding
✅ Choose a soft, fluffy panettone—not dry or dense
✅ Let the custard soak fully for best texture
✅ Cover for the first half of baking to prevent over-browning
✅ Use a glass baking dish for even cooking
✅ Don’t skip the rest time—pudding slices more cleanly when slightly cooled
Serving Suggestions
Classic: Warm, with sauce poured generously over each slice
Elegant: Baked in ramekins with a small dollop of whipped cream
Tropical: Garnished with toasted coconut or candied pineapple
Holiday-ready: Topped with powdered sugar and orange zest
Best with:
A spiced chai latte or espresso
A pour of Kōloa Spiced or Coffee Rum
A scoop of vanilla bean ice cream for contrast
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Your support is what keeps this kitchen creating, and I’m so grateful you’re here.
With aloha ,
Nicole