English Bread Pudding

Bread Pudding is a staple for the weekend or at any celebration in a Catholic household. I feel as you grow older, you appreciate it more. This pudding is a great way to use leftover pav or bread. The base of any pudding is the same, a custard-soaked bread and some raisins and nuts. To make this recipe more special, I’ve made a luscious rum white sauce to go with it. It’s my idea of a hassle-free dessert!


  • For the Bread Pudding
  • 6 Pav or Bread (or your choice)
  • 11.5 Cups Milk
  • 3 Tablespoons Butter
  • 1/2 Cup Sugar
  • 1/2 Teaspoon Vanilla Essence
  • 2 Tablespoon Nuts and Raisins (optional)
  • 2 Eggs
  • For the Rum Sauce
  • 2.5 Tablespoons Butter 
  • 2 Tablespoons Flour
  • 11.5 Cups Milk (depending on the preferred consistency)
  • 3 Tablespoons Brown Sugar or Jaggery
  • 11.5 Tablespoons Rum or Brandy


Prep: 15 minutes
Cooking: 45 minutes

  1. For the bread pudding.
  2. Preheat oven at 175°C for 15 minutes. Prepare the baking dish by lightly brushing it with butter and lining the base with some parchment paper (optional).
  3. Tear the bread into small bite-sized pieces and make sure it covers the baking dish entirely (there shouldn’t be an empty spot).
  4. In a pot, over a medium-low flame add milk, butter, sugar and let it simmer. Whisk occasionally. Take it off the heat just when it starts boiling. Set it aside and let it cool.
  5. In a large bowl, beat the eggs and vanilla essence. Slowly pour in the milk mixture and whisk vigorously to form a custard.
  6. Pour the custard over the bread and let it soak for 5 minutes.
  7. Bake for 45-50 minutes at 175°C. When ready, a skewer inserted will come out clean with the top golden. 
  8. For the rum sauce.
  9. On medium-low heat, melt butter. Once melted, add the flour and keep whisking.
  10. Pour in the milk gently, a little at a time and whisk vigorously. Add the jaggery or sugar along with the milk.
  11. Take it off the heat and add the rum/brandy.
  12. Pour it over the warm bread pudding. In case it’s being made in advance, re-heat the sauce before serving.