When you buy through links on our site, we may earn an affiliate commission.

Caffeine Blast Rum Sauce Recipe (Perfect For Bread Pudding)

I’m a sucker for a good rum sauce poured over a delicious bread pudding.

But if you’ve have one rum sauce, you’ve had them all. So, when I was making a rum sauce for my Krispy Kreme bread pudding, I wanted something unexpected.

I looked at the selection at my Total Wine and more, and there was really only one great option to go with here.

Coffee rum.

coffee rum

What’s unexpected? The rum is coffee-flavored.

I’m not sure that I’ve ever had a rum sauce with coffee-flavored rum on a bread pudding or any other type dessert.

So, I took a regular rum sauce recipe and modified it a bit to meet my needs.

You won’t need much time to make this sauce, so I suggest not even starting it until you take the bread pudding out of the oven.

Then, while the bread pudding is cooling a bit, you can make this so that by the time you’re done the bread pudding will have cool just enough for you spoon some into a bowl and cover it with some of this delicious rum sauce.

coffee rum sauce on bread pudding

I do warn you though, this sauce is VERY rich so you won’t need a lot of it.

Since it does have heavy cream in it, I don’t suggest using it for more than four to five days.

So, if you also think it’s super rich and you won’t need to use as much on your dessert as you thought, then it should be okay in the freezer for a month or two as well.

coffee rum

Caffeine Blast Rum Sauce (Vanilla Coffee Rum Sauce)

Yield: 1 1/2 cups
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 7 minutes

This sauce is perfect for bread pudding. You can substitute another flavor of rum, or even whiskey or bourbon.


  • 1/2 cup of brown sugar
  • 1/2 cup unsalted butter
  • 1/2 cup whipping cream
  • 3 tablespoons coffee-flavored rum
  • 1/2 tsp bourbon vanilla extract


  1. In a medium sauce pan, stir the brown sugar and butter until the mixture is melted and smooth. This should only take a couple of minutes.
  2. Then stir in the cream, rum, and vanilla extract. Let that simmer until the sauce thickens, which sould take around 5 minutes.
  3. Remove from stove and serve warm over your bread pudding, or other dessert.


Cover and refrigerate the leftover sauce.

You'll need to bring it to a simmer again when you're ready to serve it from the fridge.

If you end up making this sauce and using on it on something other than bread pudding, then I’d love to hear about it so that I can try it myself.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe