Name: Buttered Rum Ricotta Bread Pudding
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 cups ricotta cheese; 4 cups day-old bread, cubed; 1 cup milk; 1/2 cup sugar; 4 large eggs; 1/4 cup unsalted butter, melted; 1/4 cup rum; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; 1/4 teaspoon salt; Raisins or nuts (optional)

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I can still taste that buttery rum-scented custard when I close my eyes. It takes me back to a chilly evening at my mother’s kitchen table, where the light over the stove flicked warm and steady and a pan of bread pudding bubbled at the back of the oven. We would laugh about how simple pleasures feed the soul, and a dish like thisrich, lush, and just a little boozyfelt like a hug. That memory is what I think of every time I make Buttered Rum Ricotta Bread Pudding; it’s comfort stitched together with familiar flavors and a little kitchen magic.

I’m a home cook who learned at my mother’s elbow and in church basement kitchens, a woman who believes food should be practical, cozy, and ready for weeknights. I’m Maggie Hartthough these days I write as the friendly voice behind a small corner of the web where I share simple casseroles, skillet dinners, and desserts that feel like a warm quilt. I use tried-and-true methods and pantry ingredients more often than fancy gadgets. I favor recipes that skip pork and stick to what families actually make, the kind of dishes that get smiles and seconds.

My Buttered Rum Ricotta Bread Pudding grew from those roots: it combines ricotta’s gentle tang with the nostalgic chew of day-old bread, all brightened by a drizzle of rum and a dusting of cinnamon. If you like easy desserts that still feel special, you’ll find this one sings. And if you’re curious about other ricotta sweets, I often pair this style of comfort with lighter baked goods like my banana bread with ricotta swirl, which uses similar textures in a different, breakfast-friendly way.

Why this recipe works

Buttered Rum Ricotta Bread Pudding succeeds because it balances richness and restraint. The ricotta keeps the custard airy instead of dense, while the day-old bread soaks up the mixture and yields a tender interior with a slightly crisp top. The butter and rum add depth and a warm, caramel-like note that makes each forkful feel special without requiring any fancy technique. You’ll notice how the ricotta tames the sweetness so the sugar and vanilla complement rather than overwhelm.

This version leans on simple pantry staples: bread, eggs, milk, and ricotta. That means it comes together quickly on a weeknight but still reads as something you’d bring to a potluck. The cinnamon and vanilla are subtle anchors that play nicely with raisins or nuts if you choose to add them. The rumused sparinglyinjects aroma and a gentle boozy richness that elevates the whole dish. If you prefer no alcohol, a splash of extra vanilla or a spoonful of dark molasses can mimic some of that warm flavor.

Technique matters less here than thoughtful assembly. Let the bread sit in the custard long enough to soak, but avoid turning the mixture soupy; you want the custard to cling to the bread. A baking time of about 45–55 minutes will set the center while giving you a golden, caramelized top. Serve this Buttered Rum Ricotta Bread Pudding warm so the textures and flavors shine, and offer something cool on the sidevanilla ice cream or a dollop of whipped creamto play with temperatures.

How to prepare Buttered Rum Ricotta Bread Pudding

Making this Buttered Rum Ricotta Bread Pudding is forgiving, which is a big part of its charm. Start with cubed day-old bread so it soaks up the custard without collapsing. The ricotta blends into the milk and eggs to make a creamy base that coats each bread cube. Melted butter and a splash of rum fold in last, bringing a glossy finish and a flavor lift that tastes like celebration.

When you whisk the eggs into the dairy, do it briskly but don’t overwork them; you want a smooth custard, not bubbles. Folding the bread gently preserves some texturesome folks like a few chunks intact while others prefer a homogenous custard. If you add raisins or chopped nuts, fold them in at the end so they distribute evenly. Pour the mixture into a greased baking dish and give it space; a crowd-pleasing pudding often needs an inch or so of depth for edges to caramelize while the center sets.

Baking times vary by dish size and oven, so test with a knife: it should come out mostly clean but with a hint of moist crumbs. Let the pudding rest for a few minutes after it comes out so the custard firms up. This Buttered Rum Ricotta Bread Pudding can be kept modestly warm or reheated gently; the texture is best when it’s not overbaked. For a finishing touch, sprinkle a little extra cinnamon or a light dusting of powdered sugar before serving.

Ingredients

2 cups ricotta cheese
4 cups day-old bread, cubed
1 cup milk
1/2 cup sugar
4 large eggs
1/4 cup unsalted butter, melted
1/4 cup rum
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
Raisins or nuts (optional)

Instructions

Preheat your oven to 350°F (175°C) and grease your favorite baking dish.
In a large bowl, whisk together the ricotta, milk, and sugar until smooth.
Add the eggs one at a time, whisking after each until fully incorporated.
Stir in the melted butter, rum, vanilla, cinnamon, and salt until the mixture is even.
Gently fold the cubed bread into the custard, making sure each piece is coated.
If using raisins or nuts, fold them in now for extra texture.
Pour the mixture into the prepared baking dish and spread it evenly.
Bake for 45–55 minutes, or until the top is golden and a knife inserted in the center comes out mostly clean.
Let the pudding cool for a few minutes before serving warm.

Serving ideas

Serve Buttered Rum Ricotta Bread Pudding warm and let simple accompaniments do the rest. A scoop of vanilla ice cream melting over the warm custard creates a delightful temperature contrast, while a spoonful of lightly sweetened whipped cream keeps things airy. For a less sweet option, try a drizzle of plain yogurt or crème fraîche; the tang pairs well with the rich butter and rum. If you enjoy texture contrasts, add a handful of toasted pecans or walnuts on top right before serving.

For a brunch twist, slice the pudding and plate it with fresh berries and a scattering of mint for brightness. The Buttered Rum Ricotta Bread Pudding also plays nicely alongside strong coffee or a spiced tea. When serving to a crowd, place small pitchers of warm rum sauce or caramel on the table so guests can add as much as they like. For holiday dinners, consider a dusting of cinnamon sugar or a drizzle of warmed maple syrup to make the plate feel festive without fuss.

I like to offer the pudding with a side of lightly macerated fruitsliced apples or pears tossed with a little lemon and sugarso the plate balances richness with a touch of acidity. If you want to echo the ricotta flavor in another course, consider a simple ricotta spread on toast as an appetizer. For a nod to ginger-spiced desserts, see my gingerbread ricotta snowball recipe, which shares that same cozy, creamy spirit in a cookie form.

Storing this recipe

Leftovers of the Buttered Rum Ricotta Bread Pudding store well when you keep them airtight. Allow the pudding to cool completely to room temperature, then cover the baking dish tightly with plastic wrap or transfer portions to airtight containers. It will keep in the refrigerator for up to four days. Reheat single servings in the microwave for short bursts until just warmed through, or reheat larger portions in a 325°F oven until warmed and slightly crisp on top.

For longer storage, you can freeze the pudding. Cut it into portions, wrap each piece in plastic, then place them in a freezer-safe container for up to three months. Thaw overnight in the refrigerator before reheating gently. Note that the texture of dairy-rich dishes can change a bit after freezing, but the Buttered Rum Ricotta Bread Pudding still tastes excellent warmed and dressed with a little fresh sauce or cream.

If you plan to transport the pudding to a potluck, pack the sauce separately and reheat the dish on site if possible. Keeping toppings separatelike nuts or whipped creamhelps the pudding maintain its texture until just before serving.

Helpful tips

A few small choices make a big difference with Buttered Rum Ricotta Bread Pudding. Use day-old bread with a sturdy crumbbrioche, challah, or a good white loaf all workto absorb custard without disintegrating. If your ricotta is very wet, drain it briefly to avoid a soggy pudding. Warm the milk slightly before mixing to help the sugar dissolve and to meld the flavors more quickly.

Measure your rum carefully; a quarter cup goes a long way, offering aroma without overpowering. If you want a nonalcoholic version, replace the rum with a mix of apple juice and a splash of molasses for depth. When baking, avoid high heat that can cause the edges to overbrown before the center sets; a moderate oven keeps the custard silky.

Timing is forgiving here: the pudding will keep cooking slightly as it rests, so take it out when the center still has a tiny wobble. Finally, let flavors rest a little if you have timethis allows the rum and spices to meld and makes the Buttered Rum Ricotta Bread Pudding taste even more harmonious.

Recipe variations

There are lots of ways to put your stamp on Buttered Rum Ricotta Bread Pudding. Swap the rum for bourbon or brandy for a different kind of warmth. Fold in citrus zestorange or lemonalong with the cinnamon for a bright lift. For a fruitier version, layer thin apple slices or chopped pears among the bread cubes before pouring in the custard.

If you prefer a nuttier texture, fold in chopped almonds or pecans and sprinkle additional nuts on top before baking to toast them. For a chocolate-loving crowd, scatter chocolate chips through the bread mixture so they melt into little pockets of richness. You can also experiment with bread types: croissants give an ultra-luxe texture while dense whole-grain loaves offer a heartier result. Each change shifts the character, but the core comfort of Buttered Rum Ricotta Bread Pudding remains the same.

Questions you might have

Q: Can I make Buttered Rum Ricotta Bread Pudding ahead of time?
A: Yes. You can assemble the pudding and refrigerate it for up to 24 hours before baking; cover it well so the top doesn’t dry out. Baking from chilled will add a bit of time, so allow an extra 10–15 minutes and test with a knife. Assembling ahead lets the bread soak fully, which can deepen the flavor and texture.

Q: Can I omit the rum and still have a great pudding?
A: Absolutely. The rum adds aroma and warmth, but you can replace it with an equal amount of orange juice, apple juice, or a mix of milk and a teaspoon of molasses to mimic depth. Vanilla and cinnamon will still give you plenty of comforting flavor without alcohol.

Q: My pudding is a bit soggywhat happened?
A: Sogginess usually means the bread was too fresh or the custard was too wet. For best results, use day-old bread with some firmness. If your ricotta seems very wet, drain it for a short time in a sieve before mixing. Also avoid overpouring custardbread should absorb it without swimming.

Conclusion

If you want a rich, homey dessert that feels special without fuss, this Buttered Rum Ricotta Bread Pudding is a keeper. For another take on rum sauce and bread pudding pairings, see this lovely version: Best-Ever Bread Pudding with Hot Buttered Rum Sauce.

Buttered Rum Ricotta Bread Pudding

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