RumChata Bread Pudding

Rumchata Bread Pudding Yum | Country Design Style |

Rumchata Bread Pudding is sinfully delicious!

Have you heard of RumChata?  It’s a milk based rum.  That’s not a typo!  Milk based rum.

and it’s scrumptious!!

It reminds me of the liquid in rice pudding.  You know if you took out all the rice you would be left with cinnamon, sweet and creamy juice…with rum. 🙂

I’ve always thought rice pudding would be over the top made with RumChata….

so I made bread pudding with RumChata. 😕

It just didn’t seem to be a rice kind of day.

RumChata Bread Pudding

I do not post many recipes on Country Design Style.  For me to share a recipe it has to be three things.  Easy, Basic and Yummy!

RumChata Bread Pudding Forkful | Country Design Style |

This recipe is all three.

First the pudding

Sweet Bread Rumchata Bread Pudding | Country Design Style |

I used King Hawaiian Sweet Bread Loaf.  First, I sliced thick slices and then tore into approximately 1-inch pieces.  I like the rustic look of the torn bread.  Then added the bread to a 13 by 9 baking dish that was coated with nonstick spray.

Making Rumchata Bread Pudding | Country Design Style |

In a large bowl, cracked 4 eggs.  Then added 3/4 cup whole milk.  I would have used heavy cream if I had some and if I wasn’t watching the calories.

Mixing Rumchata Bread Puddiing | Country Design Style |

Then I whisked in 1/2 cup RumChata.

Nutmeg Rumchata Bread Pudding | Country Design Style |

Next, I added 2 teaspoons of vanilla extract, 1/2 cup sugar, 1/2 teaspoon salt, 2 teaspoons cinnamon, and approximately 1/2 teaspoon nutmeg.  Mix well.

Rumchata Bread Pudding ready to Bake | Country Design Style |

Pour the mix over the bread pushing the bread into the mix with a spoon.  Now soften 1/4 cup of butter.  I soften mine for 30 seconds in the microwave.  In 30 seconds, very cold butter doesn’t melt completely in our microwave.  I pour the almost liquid butter over the mixture and spread the softened butter around on top.  This helps to turn the bread golden brown.

Rumchata Bread Pudding ready to eat | Country Design Style |

Just like this!  Bake the soaked bread in a 350-degree oven for 1 hour.  You will be drooling from the smell coming from the pan. 🙂

Second the sauce

Warm Sauce for Bread Pudding | Country Design Style |

Now it’s time for the warm RumChata sauce.  I add a 1/2 cup whole milk {again you can use heavy cream} and 1/2 cup brown sugar along with 1/2 cup of butter to a small saucepan.  Stir over a medium heat.

Boiling Sauce for Bread Pudding | Country Design Style |

I let the mixture come to a boil for one minute.  Remove from heat and stir in 1/2 cup RumChata.

Rumchata Warm Sauce with Bread Pudding | Country Design Style |

Pour the warm RumChata sauce over servings of bread pudding.  Top with whip cream and a sprinkling of cinnamon.

Rumchata Bread Pudding | Country Design Style |

This is Christmas on a plate!  It’s also New Years Day, Valentines, Fourth of July, and any day on a plate!

Rumchata Bread Pudding Serving | Country Design Style |

Here’s your bite!

And here’s your printable recipe.  Enjoy! 🙂

Love Related Posts | Country Design Style |


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  1. I love bread pudding and Rum Chata! What a great combination that I will try!

    1. I’ve never made bread pudding with anything but Challah bread. This looks amazing and I am going to make this for Christmas this year since I’m hosting dinner, but I will print this and share with some of my friends who don’t have a computer!
      Thank You and the best of Holidays

      1. Susan, thanks for sharing the rumchata bread pudding recipe with friends! Have a great Thanksgiving from our home to yours.

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