Rum Raisin Chocolate Chip Bread Pudding is that nostalgic dessert with a twist you didn’t know you needed. Combining the classic comfort of bread pudding with a spirited splash of dark rum, this treat is perfect for cozy gatherings or a sweet indulgence at home.
Brioche bread forms the base of this pudding, offering a buttery richness that’s ideal for soaking up the custard mixture. The whole milk and heavy cream create a creamy, luscious custard that envelops the bread. Granulated sugar sweetens the deal without overpowering the other flavors. Eggs act as the binding agent, setting the custard as it bakes. A splash of vanilla extract adds warmth, while dark rum gives it that unique depth and a little kick. Juicy raisins add natural sweetness, and semi-sweet chocolate chips melt into pockets of delight. Unsalted butter is drizzled over the top for a golden finish, and a hint of ground cinnamon ties everything together with its cozy spice. Finally, a pinch of salt enhances all the flavors.
This bread pudding shines when served slightly warm. For an extra indulgent treat, top it with a scoop of vanilla ice cream or a dollop of freshly whipped cream. It pairs beautifully with a hot cup of spiced chai or a glass of dessert wine for a special after-dinner treat.
First, preheat your oven to 350°F and make sure to grease a 9x13 inch baking dish. This helps prevent sticking and makes serving a breeze. In a large bowl, whisk together the milk, cream, sugar, eggs, vanilla extract, dark rum, ground cinnamon, and salt. Make sure everything is well combined; this is the custard that will soak into the bread.
Next, stir in the raisins and chocolate chips. This step ensures that every bite has a bit of sweetness and texture. Now, add the cubed brioche bread into the bowl. Gently toss the cubes until they’re thoroughly coated in the custard. Let this mixture sit for about 15 minutes. This waiting period is crucial as it allows the bread to absorb all those wonderful flavors.
Once the bread is nicely soaked, pour everything into your prepared baking dish. Drizzle the melted butter over the top, which will help give your pudding a beautiful golden crust. Pop it into the oven and bake for 45-50 minutes. You’re looking for a golden brown top and a set center — a little jiggle is okay, but it shouldn’t be too wobbly. Allow it to cool slightly before serving it warm.
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