Tried this recipe, was the best ever, better than I have ever made, the sauce is to die for.

Love the recipe - added some spice cinnamon, nutmeg and nuts.

To Bernard Piel,
I used your way to make the rum sauce for our bread pudding and it was excellent. We tried 3 other recipes tonight and all failed but yours, so thank you for writing your review. It saved my Thanksgiving dish for tomorrow.

I just made this for the first time. I was looking to recreate a bread pudding I enjoyed at a seafood festival years ago. Well... this topped it!!! It was so delicious. I doubled the recipe, and omitted the raisins because no one in our family cares for them. This is my go to dessert recipe now for parties and holidays. Super easy and THE best I have ever tasted. And, I added a little extra spiced rum to the amazing sauce ;)

I was actually just looking for a rum sauce for my own bread pudding and found this one. Must say it is the best rum sauce I've ever made but my procedure is somewhat different than what's posted here, just the same ingredients. I took a stick of butter from the fridge, put it in a saucepan on low to almost melted, not quite though; turn off the heat and add 1.5 cups of confectioner's (powdered) sugar whisking thoroughly. In a separate small metal mixing bowl, whisk together 2 eggs, 1.5 tbsp. of vanilla, 1 - 3 oz. of rum, I used about 2; then slowly pour and whisk the rum-vanilla mix into the war sugar-butter sauce and add a handful of raisins; then heat on med to med-low till sauce thickens and slightly boils around the edges, whisking all the way; feel free to add more powdered sugar, vanilla or rum to reach just the taste you desire. Serve immediately on warm bread pudding. (Note: the size of the eggs will vary and you may need to slightly modify the ingredients.) The sauce is wonderful.

One other note about my bread pudding. I'm lucky to have a great professional bread baker nearby and I use their Challa Raisin Bread or their Cinnamon Raisin bread and a stale baguette; I pour a cup of date molasses; 1.5 cups broken pecans/walnuts and a 1 cup of raisins to the egg, milk, vanilla mixture. The cool thing about bread pudding, besides it's awesome taste and provides a delicious use for stale bread, is that you can add just about any fruit besides raisins, e.g., dried cherries, apples and nuts; banana and chocolate pieces. Hope you like it.

Made this the other day, it was the best. I used Stroh's rum for the sauce. Instead of french bread I used a Ciabatta loaf, about four cup

I had this bread pudding at a dinner party this evening and it was so fabulous that I insisted the hostess tell me where she got the recipe. I've eaten tons of bread puddings and this one is definitely at the top of the list.