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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.

Close up photo of one serving of Rum Raisin Bread Pudding with sauce being poured on

Rum Raisin Bread Pudding with Rum & Butter Sauce

Originally published Jan 2011.

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 Pudding on a white plate pictured with rum and butter sauce in background

Rum Raisin Bread Pudding with Rum & Butter Sauce

It’s all about the bread!

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

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 menus.

photo of Rum Raisin Bread Pudding complete with sauce

Rum Raisin Bread Pudding with Rum & Butter Sauce

No substitutes!

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.

Rum Raisin Bread Puddling photo of pudding ready for the oven

Rum Raisin Bread Pudding ready for the oven.

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.

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

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


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.

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

Cinnamon Roll Bread Pudding photo with title text added for Pinterest


Like this Rum Raisin Bread Pudding recipe?

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Rum Raisin Bread Pudding
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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Laura Randell

Tuesday 14th of December 2021

Can this rum raisin bread pudding be frozen?

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?

Michelle Marks

Thursday 2nd of March 2017

Do you boil the honey and rum together for the drizzle ?

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