Cornbread Pudding with Caramel Rum Sauce

I’ve never really cared for bread pudding.  I think it’s because some of them have a real eggy (made up word alert) taste and I don’t like or eat eggs unless they are hidden so well that I can’t find or taste them.

When I came across a recipe for cornbread pudding with whiskey caramel in Southern Living, I was intrigued to say the least.  After reading the recipe a couple of times, I decided on the spur of the moment that I would recreate it my way.

First of all, I didn’t want to call my daughter and ask her to make another liquor store run since I don’t drink and I didn’t have any whiskey lying around waiting to be used in the caramel sauce.  Secondly, their caramel sauce looked way complicated and I have my own caramel sauce that takes mere minutes and is a no-fail recipe.  Thirdly, I did have some rum left over from a rum cake I made for my son’s birthday last year.  So I did a complete remix!

This is, by far, the best bread pudding I’ve ever eaten.  It’s crunchy, tender, slightly sweet and then the rum infused caramel kicks in and it’s just over the top good!  I made it with my Aunt Jean’s cornbread sticks!  You can find the recipe here!

Cornbread Pudding with Caramel Rum Sauce

Cornbread Pudding with Caramel Rum Sauce

Cornbread Pudding with Caramel Rum Sauce


  • 10 cups precooked cornbread (see my recipe for Cornbread Sticks)
  • 1/2 cup butter
  • 2 cups buttermilk
  • 1 cup sugar
  • 1 Tablespoon pure vanilla extract
  • 1 tsp. salt
  • 4 eggs


  1. Preheat oven to 350 degrees.
  2. Lightly spray 8 (8 oz) ramekin cups with cooking spray and place ramekins on a baking sheet.
  3. Cut cornbread into 2-3" pieces and place in ramekins.
  4. Cook butter in a 2 quart saucepan over medium heat, stirring constantly, until butter turns golden brown.
  5. Remove butter from heat and whisk in buttermilk, sugar, vanilla and salt. Whisk in eggs.
  6. Pour mixture evenly over cornbread. Let stand 5 minutes.
  7. Bake, covered, for 25 minutes. Uncover and bake 10-15 minutes or until light brown and set.
  8. Cool for a few minutes on wire rack before serving. Serve warm with caramel rum sauce.


cornbread pudding with caramel rum sauce


Helpful Hint:   You can find my easy caramel sauce here!  Just add 2 tablespoons rum when you add the pure vanilla extract, after you remove it from the stove.  You can find my homemade vanilla extract here!

Easy No Fail Caramel Sauce



Have you ever had cornbread pudding?  Believe me, you’ve got to try it!

Cornbread Pudding with Caramel Rum Sauce


About Alli

Southern, Morning Person, Jesus Girl, Frugal Party Planner, Writer/Blogger, Mom, Nana, Wife, Beach Bum Wannabe - Let's Have a Party!


  1. Love these!! Especially love the little pans for serving! I’m a sucker for good serveware! Welldone.

    • I love the little cast iron skillets, too! And you can buy them in so many different sizes. I had to stop myself! I’m always on the lookout for non-traditional serveware.

  2. Oh man this I must try

  3. I couldn’t decide if I wanted to Pin it to Breads or Desserts, I went with Dessert because I’m loving that Caramel sauce drizzle! Shame on you. My family would enjoy this recipe. I love those cute little iron skillets!

  4. Shut the front door! This looks amazing. I might have drooled on myself. Pinning!

    • I had to stop myself from eating the entire batch! I’m glad I made them in the little skillets so I’d know what a portion really was. 🙂

  5. Oh my!!! I am soooo pinning this one!! And I can totally make this with leftover gluten free bread!! yes!!!

  6. One of my favorite things about living in Louisiana is the bread pudding, but I have never had cornbread pudding! This sounds awesome!!! Pinning.

  7. Now this looks mouth watering good Alli! What a great spin off idea! Pinning!

  8. OMG Alli! This looks so good!! I even showed my fiance 🙂 Hopefully I can stay home for more than a day to try and make it. Thank you for sharing 🙂

  9. I love bread pudding and your cornbread variation topped with caramel rum sauce sounds just amazing! Can’t wait to try it! 🙂

  10. I’ve never had cornbread pudding. It looks great. And i love those little cast iron skillets! I’ve never seen those before. how big are they? I mist get some of those!

  11. Aaahhh! You just made cornbread into a dessert! Must pin and make these…my mouth is watering. Love cornbread.

    • Who would have thought that cornbread would make a yummy bread pudding? It’s so much better than the regular kind. (At least to me) 🙂

  12. Why is it that when I decide to get my but in gear and shed some of the extra pounds I’ve been carrying around I find the best desert recipes? This cornbread pudding buy the way looks really good. Pined for later, well at least I’m hoping it’s for later and I don’t just break down and make it… will power.

    • Sorry, Ricki! I’m trying to lose a few lbs that I gained in St. Lucia this past summer, so I’m in the same boat as you. But, I always have to taste any recipe I try. 🙂

  13. It is almost dinnertime here in California… so I’m starving! And this looks so good that I want to skip dinner and just have this for dessert!!! Definitely PINNED! Thanks you for sharing, I will be giving this a try. 🙂

    Life With Lorelai

    • I know, right? I’m usually working on my blog early in the morning and I’ll see the best looking food on my social networks and I’m drooling and wishing I had some. 🙂

  14. I feel the same way about bread pudding ;). This looks amazing! Pinning this one for sure. Thanks!

  15. I’ve never tried cornbread pudding or regular bread pudding, for that matter, but this looks good! And I could make it gluten-free, too!

  16. How come I’ve never had this? On one of our Sundays, can you make Chocolate chip cookies in those little pans with fudge sauce and ice cream like we had years ago at Encore?

  17. Thank you for stopping by to join Pin Worthy Wednesday! ANYTHING with rum sauce sounds like a winner to me–lol. I’ve pinned this post to the Pin Worthy Wednesday Board. Hope to see you next week!

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