Rum Raisin Bread Pudding
Rum Raisin Bread Pudding, a timeless dessert that has graced tables for generations, is comfort food bliss. Each spoonful reveals a harmonious blend of tender bread cubes, plump rum soaked raisins, and a luscious rum sauce that coats your palate with a rich, velvety smoothness.
Servings: 12
Calories: 498kcal
Equipment
Ingredients
Rum Raisin Bread Pudding
- ½ cup Butter
- 1 loaf French bread day old French bread or baguettes - 8 cups of bread.
- 1 cup Raisins
- 4 cup Milk whole, or cream
- 1 cup Sugar white granulated
- 4 large Eggs
- 2 teaspoon Vanilla extract
- ½ cup Dark Rum or rum extract
Hot Rum Sauce
- ½ cup Butter salted
- 2 cup Powdered Sugar
- ¼ cup Heavy Cream
- 1 tablespoon Rum or rum extract
Instructions
- Preheat the oven to 350°F and grease a 9x13-inch baking dish, or any 2 quart casserole with butter or nonstick cooking spray.
- Cut the bread into cubes, or tear into medium sized chunks. Melt the butter in a Dutch oven or deep pot.½ cup Butter
- Add the bread to the hot butter and fry the bread cubes until they are lightly browned and all the butter absorbed.1 loaf French bread
- Transfer the toasted bread to the casserole or baking dish, and spread out evenly.
- Sprinkle the raisins over the toasted bread evenly.PRO TIP: For more flavor, plump the raisins in a little hot water, or in some additional rum.1 cup Raisins
- In a large bowl whisk together the milk, sugar, eggs, vanilla extract, and the rum.4 cup Milk, 1 cup Sugar, 4 large Eggs, 2 teaspoon Vanilla extract, ½ cup Dark Rum
- Pour the rum custard mixture over the toasted bread and raisins in the baking dish.
- Bake the bread pudding casserole in the prepared oven for 1 hour, checking at 45 minutes. The bread pudding is done when the center is slightly firm to touch and there's not jiggle to the baking dish. The custard should be set and the top should have a beautiful golden hue.
Rum Sauce Glaze
- Prepare the rum sauce while the bread pudding is baking, so the glaze has time to cool down a bit.
- Melt the butter in a medium sauce pan, then add the confectioners sugar, and heavy cream.½ cup Butter, 2 cup Powdered Sugar, ¼ cup Heavy Cream
- Stir over medium high heat until smooth and creamy. Remove from heat and stir in the rum.1 tablespoon Rum
- Allow the bread pudding to cool slightly to set up before pouring the rum sauce over the bread pudding to glaze. Serve and enjoy!
Notes
- Use high-quality bread for the best flavor and texture. Stale bread is ideal, as it will absorb the custard more evenly.
- Soak the raisins in rum. This step adds depth and complexity to the flavor of the raisins.
- Don't overmix the bread mixture, as this can result in a dense pudding.
- Use dark rum for a richer flavor.
- Adjust the amount of cinnamon and nutmeg to your liking.
- For a more decadent dessert, top with a drizzle of caramel sauce or chocolate ganache.
Nutrition
Calories: 498kcal | Carbohydrates: 67g | Protein: 7g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 359mg | Potassium: 272mg | Fiber: 2g | Sugar: 42g | Vitamin A: 677IU | Vitamin C: 1mg | Calcium: 129mg | Iron: 2mg