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.