Rum Raisin Bread Pudding

Rum Raisin Bread Pudding is a warm, comforting boozy dessert of custard soaked bread, plump rum saturated raisins, with a rich velvety smooth rum sauce drizzled over before serving.

Perfect for cold winter days, this bread pudding is simple to make and packed with flavor.

Why You'll Love This Recipe

Rum raisin bread pudding is a perfect choice for any occasion, from cozy family gatherings to holidays like Mardi Gras, Thanksgiving, or Christmas. During the holiday season, the warm, comforting flavors of this dessert evoke a sense of nostalgia and togetherness, making it a popular choice for holiday celebrations.

The soft, custard-soaked bread, infused with the warmth of rum and the sweetness of raisins, creates a harmonious blend of textures and tastes.

The rich, buttery sauce, delicately laced with vanilla and cinnamon, adds a touch of decadence, while the sprinkle of nutmeg provides a hint of spice, completing the culinary symphony.

• Rich, Delicious Rum Sauce: The rum-infused sauce is the star of the show, adding a layer of complexity and depth to the pudding.
• The combination of rum, spices, and butter creates a warm, comforting flavor that's simply irresistible.
• Satisfying Texture: The contrast between the soft, custard-like bread and the plump, juicy raisins is a textural delight.
• Each bite is a delightful surprise, offering a variety of textures that keep your taste buds engaged.
• Holiday Favorite: This dessert is particularly popular during the fall and winter months, as the warm spices and rich flavors evoke a sense of coziness and comfort.

Ingredients You'll Need

Imagine sinking your spoon into a warm, soft bread pudding, each bite bursting with the sweetness of raisins plumped with rum, the delicate fragrance of cinnamon, and a hint of nutmeg.

The contrast between the soft, custard-like texture of the bread and the plump, juicy raisins creates a taste sensation that's simply delightful.

For The Rum Raisin Bread Pudding

• Butter
• Bread - Torn or cut into cubes, French bread of Baguettes.
• Raisin
• Milk - Use regular whole milk.
• Sugar - White granulated sugar.
• Vanilla extract
• Rum flavoring extract, or real rum, if you prefer.

For The Rum Sauce

• Butter - Salted
• Powdered Sugar
• Heavy Cream
• Rum flavoring - Or vanilla extract.

Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.

How To Make Rum Raisin Bread Pudding

Preheat the oven to 350°F and grease a 9x13-inch baking dish, or any 2 quart casserole with butter or nonstick cooking spray.

Toast The Bread

1. Cut the bread into cubes, or tear into medium sized chunks. Melt the butter in a Dutch oven or deep pot.
2. Add the bread to the hot butter and fry the bread cubes until they are lightly browned and all the butter absorbed.

Transfer To A Baking Dish or Casserole

3. Transfer the toasted bread to the casserole or baking dish, and spread out evenly.
4. 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.

Prepare The Bread Pudding Custard

This rum flavored custard can be made without alcohol also, simply increase the milk by the amount of rum. You can substitute rum flavoring extract, or just stick with the vanilla extract.

5. In a large bowl whisk together the milk, sugar, eggs, vanilla extract, and the rum flavoring (or real rum).

6. Pour the custard mixture over the toasted bread and raisins in the baking dish.

Bake Until Golden Brown, Then Ice With Rum Sauce

7. 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.

Prepare The Sauce

Prepare the rum sauce while the bread pudding is baking, so the glaze has time to cool down a bit.

Glaze Bread Pudding With Sauce

10. Allow to cool slightly to set up before pouring the rum sauce over the bread pudding to glaze.

Tips for Success

• 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. This step adds plumps the raisins up.
• 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.

Substitutions and Variations

Here are a few substitutions and variations using this bread pudding recipe.

• If you don't have raisins, you can use other dried fruits, such as cranberries, cherries, or apricots.
• For a richer pudding, use half & half or heavy cream instead of milk.
• For a more decadent topping, try a pecan streusel or a cinnamon-sugar crumble.

Serving Suggestions

Rum Raisin Bread Pudding is a versatile dessert that can be enjoyed in various ways. Serve it warm or at room temperature, topped with a scoop of vanilla ice cream, whipped cream, or a drizzle of warm caramel sauce.

For a festive touch, garnish with a sprinkle of cinnamon sugar or a sprig of fresh mint.

Storage Options

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• To freeze, place it in a freezer-safe container or wrap it tightly in plastic wrap. Freeze for up to 2 months.
• To reheat, preheat the oven to 350°F (175°C). Place the frozen pudding in a baking dish and cover it with aluminum foil. Bake for 30-40 minutes, or until heated through.

Related Recipes

• Italian Charcuterie Board
• Chocolate Rum Balls
• Maple Pumpkin Bread Pudding
• Custard Style Christmas Eggnog (non-alcoholic)
• Banana Pudding Cheesecake Ice Cream

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