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RumChata® Bread Pudding

This bread pudding is paired with an outstanding RumChata® sauce, perfect for a cold winter night!

Quick Facts

Prep Time: 15 minutes
Bake Time: 45 minutes
Yield: 9 servings


  • 8 slices cinnamon swirl bread (about 6 cups when cubed)
  • 3/4 cup milk
  • 1/4 cup heavy cream
  • 1/4 cup RumChata® Caribbean Rum with Cream
  • 1/3 cup corn syrup, dark OR light
  • 2 eggs, beaten
  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon

RumChata® Sauce

  • 1/4 cup sugar
  • 2 teaspoons Argo® Corn Starch
  • 1/4 cup heavy cream
  • 1/4 cup corn syrup, dark OR light
  • 1 tablespoon butter
  • 1/4 cup RumChata® Caribbean Rum with Cream
  • Whipped cream, optional


  1. Preheat oven to 350°F.  Spray an 8 x 8-inch baking dish with cooking spray.
  2. Cut the bread into 3/4-inch cubes and set aside.
  3. Whisk together milk, cream, rum cream, corn syrup, eggs, sugar and cinnamon until well mixed.  Stir in bread cubes and pour into prepared pan.
  4. Bake for 45 minutes or until browned and set.
  5. While the bread pudding is baking, prepare the sauce.  Combine the sugar and corn starch in a small saucepan.  Add the cream, corn syrup and butter.  Bring to a boil, stirring frequently, and boil for 1 minute. Remove from the heat and slowly stir in the rum cream.
  6. Serve the bread pudding with sauce and whipped cream, if desired.
  7. RumChata® is a registered trademark of Agave Loco LLC and is not affiliated with ACH Food Companies, Inc.