Rum Raisin Bread Pudding – an old fashioned favourite dessert that takes only a few simple ingredients to create something exceptionally delicious.
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.
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. 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.
This soft, buttery, egg enriched bread is my ideal choice for this dessert. Crustier breads can add more textural interest and some may prefer their slightly chewier virtues in bread pudding. Good homemade white or whole wheat breads cannot be discounted for their adaptability either and not to forget leftover croissants which sometimes make their way into bread pudding recipes on some posh restaurant’s menus.
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 or even to previously 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.
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- ½ cup raisins
- ¼ cup amber rum
- 5 to 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 freshly grated nutmeg
- 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
- 1/2 cup honey
- 1/4 cup amber rum
Soak the raisins in the 1/4 cup of rum.
Cover with plastic wrap and set aside for several hours or overnight.
Grease an 8x8 inch baking dish well. Toss in the bread cubes in an even layer.
Sprinkle the bread cubes with the rum soaked raisins along with the rum that they were soaked in.
Sprinkle the bread cubes and raisins with the nutmeg.
Whisk together the cream, milk, eggs, egg yolks, eggs, vanilla, sugar and salt until the sugar is dissolved:
Pour the mixture evenly over the bread cubes, pressing down slightly to make sure all the cubes are soaked. Let stand for 20 minutes.
Bake in a 350 degree oven for about 45-50 minutes until the custard is set and no longer liquid in the center.
Let the bread pudding stand for about 20 minutes before serving.
If desired, when serving, drizzle with a mixture of the honey and rum.