Total Time
Prep 2 mins
Cook 4 mins

This sauce goes well with my chocolate chip bread pudding or over ice cream.


  1. In a medium saucepan, combine brown sugar and butter. Bring to a boil over medium heat. Reduce heat, and stir in cream and rum; simmer for 4 minutes. Remove from heat, and stir in vanilla. Let cool.
  2. Store in refrigerator for up to 2 weeks.
Most Helpful

I'm making your chocolate chip bread pudding for our Christmas Eve feast. So far, I've just made the rum toffee sauce, and it's delicious! Can't wait to try it over the bread pudding later.

Boxergurl December 24, 2009

OMG good, perfect with the chocolate chip bread pudding!

eknecht February 24, 2009