This creamy rum sauce is the perfect boozy topping for your favorite bread pudding. The recipe has just five ingredients with sweetened condensed milk as the base.
Be sure to check out my recipe for gluten-free bread pudding. This sauce would also be an amazing topping for waffles, French toast, pancakes, crepes or even ice cream. I have several other bread pudding sauces, including my brandy white chocolate sauce, Kahlua and cream sauce and alcohol-free apple caramel sauce.
Ingredients
Sweetened condensed milk is the perfect base for a creamy 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.
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 delicious.
Just a little bit of salt balances all the sweet ingredients for the perfect bread pudding sauce.
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.
Creamy Rum Sauce for Bread Pudding
Ingredients
- ¼ c rum
- ½ c sweetened condensed milk
- 2 Tbsp unsalted butter
- ¼ tsp salt
- 1 tsp cornstarch mixed with 1 tsp cold water
Instructions
- In a small pot, heat the rum, sweetened condensed milk, salt and butter over medium heat. Stir often.
- 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.
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