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Rum Raisin Bread Pudding

Rum Raisin Bread Pudding. An old fashioned favourite dessert that takes only a few simple ingredients to create something exceptionally delicious.

Rum Raisin Bread Pudding with Rum & Butter Sauce

This Rum Raisin Bread Pudding has become one of our household favourites.

Revered by some as the ultimate comfort food, bread pudding, however, generally gets a bad rap and quite undeservedly so. Spouse claimed for years that she did not like bread pudding, remembering the bland versions of her childhood.

Raisins for Hot Cross Buns shown in a white bowl.

Sultana Raisins 

I’ve used Sultana Raisins in this recipe but you can use any kind you like. Golden raisins are great too.

As with any great simple dish, the quality of the ingredients is paramount to the success of the final product. This principle is particularly relevant to the preparation of a good bread pudding.

Rum Raisin Bread Puddling photo

Rum Raisin Bread Puddling ready for the oven.

Start by using a very good bread. Here I have used some day old brioche from the neighbourhood Georgestown Bakery which lends itself particularly well to this recipe.

You can even make your own Brioche if you like. I Sometimes like to make it as rolls.

Brioche Rolls

Brioche Rolls

It’s all about the bread!

This soft, buttery, egg enriched bread is my ideal choice for this dessert. Crustier breads can add more textural interest. Some may prefer their slightly chewier virtues in bread pudding.

Good homemade white or whole wheat breads cannot be discounted for their adaptability either. Let us not forget leftover croissants which sometimes make their way into bread pudding recipes on some posh restaurant’s menus.

Rum Raisin Bread Pudding with Rum and Butter Sauce

Rum Raisin Bread Pudding with Rum & Butter Sauce

There really is no substitute for cream in this recipe. Many local versions use only milk which does not work as well with the eggs to form the custard which binds the whole thing together.

This is the occasion to use very good vanilla extract. You could even steep a split and scraped vanilla pod into the milk for a few minutes before adding it to the preparation.

This is the recipe that changed Spouse’s opinion of bread pudding. In the end, I had to send out the final few servings of this pudding to a friend’s family, as Spouse claimed she could not be trusted to be left alone in the house with it. It is that good.

There is a Rum & Honey drizzle included in the recipe but as an alternative, as pictured, try this incredibly delicious Rum & Butter Sauce to serve with it for the ultimately decadent version of this amazing comfort food dessert.

Rum Sauce a.k.a. Rum & Butter Sauce or Rum Caramel Sauce

An amazing Rum and Butter Sauce for a little more decadence.

You may also want to try this delicious Cinnamon Roll Bread Pudding.

Cinnamon Roll Bread Pudding image with title text for Pinterest

Like this Rum Raisin Bread Pudding recipe?

You’ll find many many more indulgently delicious recipes like this one in our Desserts Category or in our Cakes and Pies Category.

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Rum Raisin Bread Pudding with Rum & Butter Sauce
Yield: 12 Servings

Rum Raisin Bread Pudding

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Rum Raisin Bread Pudding - an old fashioned favourite dessert that takes only a few simple ingredients to create something exceptionally delicious.


  • ½ cup raisins
  • ¼ cup amber rum
  • 6 cups bread cubes, Use any good quality bread. I’ve used Brioche here but French, Italian or Belgian bread is good too.
  • ½ tsp nutmeg, freshly grated
  • 1 1/2 cups whipping cream
  • 1 1/2 cups milk
  • 3 eggs
  • 3 egg yolks
  • 1 cup sugar
  • 1 tbsp vanilla extract
  • Pinch salt

For the drizzle (optional)

  • 1/2 cup honey
  • 1/4 cup amber rum


  1. Soak the raisins in the 1/4 cup of rum.
  2. Cover with plastic wrap and set aside for several hours or overnight.
  3. Grease an 8x8 inch baking dish well. Toss in the bread cubes in an even layer.
  4. Sprinkle the bread cubes with the rum soaked raisins along with the rum that they were soaked in.
  5. Sprinkle the bread cubes and raisins with the nutmeg.
  6. Whisk together the cream, milk, eggs, egg yolks, eggs, vanilla, sugar and salt until the sugar is dissolved:
  7. Pour the mixture evenly over the bread cubes, pressing down slightly to make sure all the cubes are soaked. Let stand for 20 minutes.
  8. Bake in a 350 degree oven for about 45-50 minutes until the custard is set and no longer liquid in the center.
  9. Let the bread pudding stand for about 20 minutes before serving.
  10. If desired, when serving, drizzle with a mixture of the honey and rum.

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Nutrition Information



Serving Size


Amount Per Serving Calories 383Total Fat 16gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 6gCholesterol 137mgSodium 202mgCarbohydrates 51gFiber 1gSugar 35gProtein 7g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Wednesday 7th of April 2021

Yeah this recipe is awesome. The nutmeg isn't too much. The rum isn't too much. VERY tasty. Thank you!

Laura Randell

Saturday 19th of December 2020

Hi Barry....I just love this pudding recipe and rum sauce. I am thinking I will make it for Christmas dinner but not sure if it will freeze well.Any suggestions?


Laura Randell

Sunday 15th of November 2020

this is by far the best pudding I have ever eaten with the rum sauce. Does this pudding do well frozen?


Tuesday 18th of February 2020

Just made this on Family day weekend after a long day of skiing. I prepped the rum and raisins a few days before we went to our ski condo and brought the rest of the ingredients to assemble at the hill. I did a few mods but nothing that would drastically change the recipe . I toasted the brioche cubes because I didn't have day old bread and I assembled the dish the night before we baked it so it rested in the fridge for 18hrs while we were busy skiing (and not cooking all day). After it was baked, I topped it with maple caramel sauce because that is what I had available in the condo's small kitchen pantry and it worked great with the rum raisin flavour. The dish was devoured by 3 decent sized families and it was sooooo good nothing was left. It will be on the dessert rotation for the ski hill meal planning for sure! Thanks for sharing.


Saturday 30th of November 2019

Hi Barry, you say eggs 3 times in your directions and I was wondering if this was a typo and you just use 3 eggs and 3 yolks? I want to make this for my mom as she always made bread pudding when I was a kid. We live in Harbour Grace. Thanks for your help!

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