Bread pudding will puff up and appear lightly golden brown on top. This is, by far, the best bread pudding Iâve ever eaten. In a large bowl, combine milk. Add brown sugar and cinnamon. Itâs crunchy, tender, slightly sweet and then the rum-infused caramel kicks in and itâs just over the top good! Stir in nuts and raisins, if using. Puddings freeze well. BREAD PUDDING: Preheat oven to 350ºF. Preheat oven to 350 degrees F. Spray a 13 by 9-inch baking dish with nonstick cooking spray. Cornbread Pudding With Caramel Rum Sauce. custard dessert mix, eggs and mutmeg. Spray a 13x9" baking dish with nonstick cooking spray. Bake in oven about 25 minutes. Cool completely and freeze in airtight storage for up to 3 months. Serve hot with rum caramel sauce. Tear brioche into 1" pieces and place in prepared dish. Soak the raisins in the rum for at least 5 minutes. Tear brioche into 1-inch pieces and place in prepared dish. I made it with my Aunt Jeanâs cornbread sticks! To make Rum Caramel Sauce, melt butter in large non stick pan over low heat. Cornbread cubes are placed into lightly greased ramekins. Whisk until well blended.