Cornbread Pudding with Caramel Rum Sauce

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.

Cornbread Pudding with Caramel Rum Sauce

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

Cornbread Pudding With Caramel Rum Sauce

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!  

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!

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. 

Cornbread Pudding with Caramel Rum Sauce

Cornbread Pudding with Caramel Rum Sauce

Yield: 8-10 servings

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.


  • 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.

 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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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. πŸ™‚

  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 πŸ™‚ Hopefully I can stay home for more than a day to try and make it. Thank you for sharing πŸ™‚

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

  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) πŸ™‚

  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. πŸ™‚

  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. πŸ™‚

    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. πŸ™‚

  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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