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

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.
Course Dessert
Cuisine North American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 9 Servings
Author Barry C. Parsons

Ingredients

  • 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

For the drizzle (optional)

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

Instructions

  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.