Rich Chocolate Bread Pudding with Rum Toffee Sauce
This decadent bread pudding transforms Hawaiian bread into a rich, custardy dessert studded with semi-sweet chocolate and crunchy pecans. The bread soaks up a luxurious cream and milk custard, creating tender pockets of flavor in every bite. The standout feature is the homemade rum toffee sauce - a buttery, brown sugar concoction spiked with dark rum that adds warmth and complexity. Perfect for special occasions or when you want to impress dinner guests, this dessert strikes the ideal balance between comfort food familiarity and restaurant-quality sophistication.
Ingredients
- 1 loaf Hawaiian bread, cut into 1-inch cubesbrioche or challah1:1
Similar rich, sweet bread texture
- 2 ¾ cups heavy whipping cream, divided
- 2 cups whole milk
- 1 cup sugar, plus 2 tablespoons, divided
- 2 ½ sticks butter, divided, 1/2 stick melted
- 4 large eggs
- 8 1 oz squares semi-sweet chocolate, finely chopped
- 1 cup pecans, chopped
- 2 cups brown sugar, firmly packed
- ¾ cup dark rum
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat oven and lightly grease baking dish
- 2
Add bread cubes to large bowl
- 3
Whisk together cream, milk, sugar, melted butter and eggs in medium bowl
- 4
Add cream mixture to bread cubes and stir to combine
- 5
Let stand for 15 minutes
- 6
Stir in chocolate and pecans
- 7
Spoon mixture into prepared baking dish
- 8
Drizzle with cream and sprinkle with remaining sugar
- 9
Bake until center is set
- 10
For sauce: combine brown sugar and butter in medium saucepan
- 11
Bring to boil over medium heat
- 12
Reduce heat, stir in cream and rum and simmer for 4 minutes
- 13
Remove from heat and stir in vanilla
- 14
Let cool before serving
Tips
Let the bread mixture stand for the full 15 minutes to ensure proper absorption of the custard for optimal texture.
Store the rum toffee sauce covered in the refrigerator for up to 2 weeks and gently reheat before serving.
Use day-old Hawaiian bread for better absorption - fresh bread may become too soggy.
Good to Know
Cover and refrigerate for up to 3 days. Sauce keeps covered in refrigerator for up to 2 weeks.
Assemble bread pudding up to 4 hours ahead and refrigerate before baking. Sauce can be made up to 2 weeks in advance.
Serve warm with rum toffee sauce drizzled over top. Can be reheated gently in low oven.
Common Mistakes
Don't skip the 15-minute standing time to avoid uneven custard absorption
Keep sauce at gentle simmer to avoid scorching the brown sugar
Test center with knife to ensure proper doneness before removing from oven
Substitutions
Dairy-Free Swaps
General Alternatives
Similar rich, sweet bread texture
FAQ
Can I make this without alcohol?
Yes, substitute the rum with an equal amount of vanilla extract mixed with apple juice or omit entirely for a traditional toffee sauce.
How long will leftovers keep?
Cover and refrigerate for up to 3 days. Reheat individual portions in the microwave or warm the whole dish in a low oven.
Can I freeze this dessert?
The bread pudding can be frozen for up to 3 months, but the texture may be slightly different. Thaw overnight and reheat gently.