Cornbread Pudding with Caramel Rum Sauce

by Alli

Cornbread Pudding with Caramel Rum Sauce is decadent, easy to make and so delicious!

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. 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 leftover from a rum cake I made for my son’s birthday last year. So I did a complete remix!

cornbread pudding with caramel rum sauce

Ingredients You’ll Need For Cornbread Pudding (Full printable recipe down below!)

  • precooked cornbread (see my recipe for Cornbread Sticks)
  • butter
  • buttermilk
  • granulated sugar
  •  pure vanilla extract
  • salt
  • eggs
  • caramel rum sauce 

How To Make Easy Caramel Rum Sauce

For the caramel rum sauce, you will need:

  • 1 cup packed brown sugar
  • 1/2 cup half & half
  • 4 Tablespoons butter
  • Pinch salt
  • 1 Tablespoon vanilla extract
  • 2 Tablespoons Rum

To make the caramel sauce, combine the first four ingredients in a saucepan. Whisk for 5-7 minutes or until the sauce beings to thicken. Add vanilla and whisk another minute or two. Remove from the heat and stir in the rum. Let cool. Pour into a container and place in the refrigerator. It will continue to thicken as it cools.

Caramel Rum Sauce for Cornbread Pudding

I like to make the Caramel Rum Sauce the night before and let it sit in the fridge overnight.

How To Make Cornbread Pudding With Caramel Rum Sauce

This is, by far, the best bread pudding I’ve ever eaten. It’s crunchy, tender, slightly sweet. 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!  

Cornbread cubes are placed into lightly greased ramekins. The custard is mixed together and poured evenly over the cornbread cubes. After the cornbread custard sits for 5 minutes, it’s baked and served with caramel rum sauce. This is one of my favorite desserts!

Yield: 8-10 servings

Cornbread Pudding with Caramel Rum Sauce

cornbread pudding with caramel rum sauce

Cornbread Pudding with Rum Sauce is my favorite bread pudding! It's so decadent and the easy homemade caramel rum sauce adds even more flavor.

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes


  • 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

Caramel Rum Sauce

  • 1 cup packed brown sugar
  • 1/2 cup half & half
  • 4 Tablespoons butter
  • Pinch salt
  • 1 Tablespoon vanilla extract
  • 2 Tablespoons Rum


  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 for 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 a wire rack before serving. Serve warm with caramel rum sauce.
  9. To make the caramel rum sauce, combine the first four ingredients in a saucepan over medium heat. Whisk continually for 5-7 minutes or until the mixture gets thicker (It will not be extremely thick). Add vanilla and whisk another minute until it gets a little bit thicker. Remove from heat and stir in the rum. Let cool and then place in the refrigerator. The sauce will continue to thicken as it cools.

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Did you make this recipe?

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You can find my homemade vanilla extract here! Have you ever had cornbread pudding? Believe me, you’ve got to try it!

Cornbread Pudding with Caramel Rum Sauce

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Originally published in Oct 2014 and updated Sept. 13, 2021


Krayl @ An Appealing Plan October 8, 2014 - 8:53 am

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

Alli October 8, 2014 - 10:27 am

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.

Neely October 8, 2014 - 9:06 am

Oh man this I must try

Alli October 8, 2014 - 10:26 am

Do try it and let me know what you think!

Shirley Wood October 8, 2014 - 9:15 am

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!

Alli October 8, 2014 - 10:25 am

It’s definitely a dessert, Shirley, and a twist on traditional bread pudding. And I have to say that I like this one much better!

Cajun October 8, 2014 - 9:40 am

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

Alli October 8, 2014 - 10:24 am

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. 🙂

Mikki October 8, 2014 - 10:22 am

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

Alli October 8, 2014 - 11:03 am

Hope it turns over perfectly for you, Mikki! It’s a no-fail recipe!

Paris (My Big Fat Happy Life) October 8, 2014 - 10:24 am

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

Alli October 8, 2014 - 11:02 am

It is awesome, Paris! It’s such a great spin on traditional bread pudding.

Louida October 8, 2014 - 10:47 am

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

Alli October 8, 2014 - 11:01 am

I could eat it every day, but I don’t – just special occasions.

Nancy October 8, 2014 - 11:26 am

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 🙂

Alli October 8, 2014 - 2:13 pm

Gosh, you just need to rest right now! 🙂

Giovanna @ Love, Thyme and Honey October 8, 2014 - 11:57 am

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

Amanda Smith October 8, 2014 - 1:46 pm

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!

Alli October 8, 2014 - 2:13 pm

Amanda, they come in all different sizes. I ordered them from Amazon. I think they are about 4″ round.

erlene October 8, 2014 - 2:21 pm

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

Alli October 9, 2014 - 6:31 am

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) 🙂

Ricki @ The Questionable Homesteader October 8, 2014 - 5:27 pm

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.

Alli October 9, 2014 - 6:30 am

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. 🙂

Lorelai @ Life With Lorelai October 8, 2014 - 7:38 pm

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

Alli October 9, 2014 - 6:29 am

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. 🙂

Lou @ Mommy Sanest October 8, 2014 - 10:16 pm

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

Alli October 9, 2014 - 6:27 am

I’ve never been a fan of bread pudding until I made this. It’s yummy!

Kristen from The Road to Domestication October 8, 2014 - 11:08 pm

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!

Alli October 9, 2014 - 6:26 am

Yes you can, Kristen! Like I mentioned before, I’m not a big fan of regular bread pudding, but this one is a keeper, for sure!

Holly October 9, 2014 - 3:06 pm

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?

Alli October 9, 2014 - 7:42 pm

Will do! 🙂

Mrs. Mashed Up October 11, 2014 - 11:21 pm

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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