Golden Bread Pudding Recipe -
Golden Bread Pudding Recipe

Golden Bread Pudding

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"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."

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Ingredients Edit and Save

Original recipe makes 9 servings Change Servings


  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)
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  • 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.

Reviews More Reviews

Most Helpful Positive Review
Feb 26, 2005

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.

Most Helpful Critical Review
May 26, 2005

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:)


10 Ratings

Aug 30, 2006

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.

Jun 23, 2008

Way too wet, even after cooking an additional 30 minutes. Use only two cups of water... it tastes great!!!

Nov 04, 2007

Great recipe -- I divided the sauce and put rum extract in half (for those who don't like rum and for the kids)then poured it over the bread pudding. I doubled the recipe thinking I'd have some left over - no such luck -- I'll definately make it again!!

Jan 07, 2008

Good and easy I only used 2 cups water as I thought 3 would be too much and it was stilla litlle wet but almost perfect. Added more cinnamon and nutmeg and served without sauce. Next time I will try the sauce for sure.....

Apr 18, 2007

Definately LESS WATER!!! I doubled the recipe, then only added 4 cups and it turned out great! Make sure you watch it for cooking time, mine took a little longer then I expected, even after adding time because it was doubled. It should look slightty wet with the edges brown. I also used reduced-carb bread and egg substitute and it was yummy!

Sep 11, 2006

I gave this recipe 4 stars and have not tried it as written. I made the following changes and would give it 5+ stars: I doubled the recipe and put it in an 9 x13 pan. I used frozen blueberry muffins for the bread. I ommitted 2 cups of water (used 4 total). After mixing the wet ingredients I did not use 2 cups of the mixture as it appeared that it would be too wet. The rum sauce was spectacular the way it states.


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  • Calories
  • 455 kcal
  • 23%
  • Carbohydrates
  • 40.7 g
  • 13%
  • Cholesterol
  • 125 mg
  • 42%
  • Fat
  • 19.4 g
  • 30%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 385 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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