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Home Β» Sauces and Dressings Β» 6-Minute Creamy Rum Sauce for Bread Pudding

December 6, 2021 (last updated December 27, 2022)

6-Minute Creamy Rum Sauce for Bread Pudding

5 from 4 votes
Leave a Comment Jump to Recipe

This quick to make, creamy homemade rum sauce recipe is the perfect boozy topping for bread pudding. Sweetened with condensed milk, it takes just 6 minutes to make in a small pot on the stovetop and quickly thickens into a dessert sauce that’s easy to pour over bread pudding. It’s also delicious served over ice cream, waffles or crepes

Be sure to check out my moist gluten-free bread pudding recipe. I have more mouthwatering sauces, including my brandy white chocolate sauce for bread pudding, creamy kahlua sauce for bread pudding, and homemade apple-caramel sauce for bread pudding (alcohol-free).

Ingredients

Sweetened condensed milk is the perfect base for a creamy dessert sauce. It is thick and sweet. For a dairy-free option, use sweetened condensed coconut milk. It is increasingly showing up in markets in the same section as the dairy stuff.

NOTE: Evaporated milk is is very different from sweetened condensed milk and is not a good sub for condensed milk. It is not sweetened, has a very different flavor and is not thick and creamy.

Rum – I prefer the flavor of dark rum, but feel free to use your favorite rum or whatever you have in your liquor cabinet. Captain Morgan’s Spiced Rum is also a great option.

When using liquor in cooking, I find that the boozy flavor can disappear pretty easily. A quarter cup of rum may sound like a lot, but this is what it takes to be sure that this sauce really tastes like rum.

Butter creates a nice silky texture in this sauce. Dairy-free options can work too. Miyoko’s cultured vegan butter is an excellent option.

A slurry of cornstarch and water will thicken the sauce to make it smooth and just the right thick and creamy consistency.

Just a little bit of salt balances all the sweet rich ingredients for the perfect bread pudding sauce.

Close up of gray plate with fork and slice of gluten free bread pudding topped with ice cream and rum sauce. Glass pitcher with rum sauce in back.

How to Make the Sauce

The sauce cooks in just 5 minutes in one pot.

  • Heat the rum, sweetened condensed milk, salt and butter.
  • When it’s steaming hot, stir in the slurry of cornstarch and water.
  • Stir with a whisk until it boils and thickens to a yummy sauce. That’s it!

The sauce can be served hot or at room temperature – although this sauce does need to be refrigerated. It will thicken up quite a bit when chilled, so either leave at room temperature for an hour before serving or heat very briefly on the stove top or in the microwave.


Uses for Rum Sauce

Of course this simple sauce is perfect on bread pudding but here are some other ways to use it:

  • pour over your favorite ice cream
  • drizzle over crepes stuffed with cinnamon apples or sliced banana
  • use in place of maple syrup on top of waffles, pancakes or French toast
White baking dish with gluten-free bread pudding on wire rack. Small pitcher withrum bread pudding sauce and gray napkin on left
Close up of gray plate with fork and slice of gluten free bread pudding topped with ice cream and rum sauce. Gray napkin and white baking dish in background.

6-Minute Creamy Rum Sauce for Bread Pudding

Author: Janet Harlow
Course: Dessert, Sauces and Dressings
Cuisine: American
Servings: 8 servings
This quick to make, creamy homemade rum sauce recipe is the perfect boozy topping for bread pudding. Sweetened with condensed milk, it takes just 6 minutes to make in a small pot on the stovetop and quickly thickens into a dessert sauce that’s easy to pour over bread pudding. It’s also delicious served over ice cream, waffles or crepes.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 1 min
Cook Time 5 mins

Ingredients
  

  • ΒΌ c rum
  • Β½ c sweetened condensed milk
  • 2 Tbsp unsalted butter
  • ΒΌ tsp salt
  • 1 tsp cornstarch mixed with 1 tsp cold water

Instructions
 

  • Place the rum, sweetened condensed milk, salt and butter in a small pot
    Overhead view of rum sauce in pot on stovetop.
  • Heat the over low-medium heat stirring often. Be patient and keep the heat low. If it's too high the condensed milk will burn.
    Overhead view of rum sauce being stirred with a whisk in pot on stovetop.
  • Cook until small bubbles form around the edge of the pot.
    Overhead view of bread pudding rum sauce cooking in pot on stovetop.
  • While stirring, stir in the slurry of cornstarch and water.
    Small bowl of corn starch slurry being poured into pot of rum sauce on stovetop.
  • Stir constantly with a whisk until it boils and thickens to a yummy sauce. That's it!
    Overhead view of rum sauce bubbling in pot on stovetop.
  • If any lumps have formed, pour the sauce through a mesh strainer.
  • The sauce can be served hot or at room temperature – although this sauce does need to be refrigerated. It will thicken up quite a bit when chilled, so either leave at room temperature for an hour before serving or heat very briefly on the stove top or in the microwave.
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.

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Posted In: Dessert, Sauces and Dressings · Tagged: dessert topping

Comments

  1. Jimmy says

    August 17, 2022 at 7:53 pm

    5 stars

    5 stars
    This sauce is decadently good. I poured it over ice cream and it was amazing.

    Reply
    • Janet Harlow says

      August 17, 2022 at 8:02 pm

      Thanks Jimmy! so glad you enjoyed it.

      Reply

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