Rum Raisin Chocolate Chip Bread Pudding

🕒 Prep: 15 min
🔥 Cook: 50 min
🍽 Serves: 8
★★★★★
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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.

Rum Raisin Chocolate Chip Bread Pudding

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Ingredients for Rum Raisin Chocolate Chip Bread Pudding

Ingredients for Rum Raisin Chocolate Chip Bread Pudding

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.

Why This Rum Raisin Chocolate Chip Bread Pudding Works

In the bowl, the milk, cream, eggs, sugar, rum, and vanilla turn into a loose custard. Once the brioche cubes go in, they start soaking up that custard like little sponges. Over the 15 minutes of resting, the bread drinks in more liquid, so the centers of the cubes get wet all the way through instead of staying dry. Raisins and chocolate chips sit in between the bread pieces, so they stay spread out instead of sinking.

In the oven, steady heat makes the eggs in the custard firm up. That gentle setting holds all the soaked bread cubes together in one solid pudding instead of a soggy pile. The top dries out faster and the melted butter on top helps it brown, so the surface turns golden and a little crisp while the inside stays soft and custardy. As the raisins warm, they plump up, and the chocolate chips soften into little pockets, so each bite has a mix of creamy center, chewy fruit, and melted chocolate.

Rum Raisin Chocolate Chip Bread Pudding Tips & Tricks

  • If your bread is fresh, cube it and let it sit out for a few hours to dry out. Stale bread absorbs custard better.
  • Adjust the amount of rum to taste, especially if serving to those who prefer a lighter flavor.
  • Use a serrated knife to cube the bread easily without squishing it.

Mistakes To Avoid

Letting the pudding bake too long dries out the custard. The liquid cooks off, the eggs tighten up, and the bread turns tough instead of soft. The top may look nicely browned, but the inside ends up firm and a bit rubbery instead of creamy.

Adding the bread and putting it straight into the oven without that 15-minute soak leaves dry pockets. The outside of each cube gets wet, but the centers stay plain and a little hard. The pudding then bakes into a loose mix of soggy and dry chunks instead of one smooth, custardy dish.

Pouring in a lot more rum than listed can throw off the custard. Too much alcohol keeps the eggs from setting the same way, so the middle can stay loose and slightly wet even after a long bake. The top may brown, but the center cuts messy and doesn’t hold clean slices.

Using stale bread that is rock-hard causes uneven soaking. Some pieces never really soften, so they stay chewy and a bit sharp-edged, while others turn mushy. The final pudding feels patchy instead of evenly tender.

Equipment Used:

Baking dish, Whisk, Large mixing bowl, Oven

Ingredients

  1. 1 loaf of brioche bread, cubed
  2. 2 cups whole milk
  3. 1 cup heavy cream
  4. 3/4 cup granulated sugar
  5. 4 large eggs
  6. 1 tsp vanilla extract
  7. 1/4 cup dark rum
  8. 1 cup raisins
  9. 1 cup semi-sweet chocolate chips
  10. 1/4 cup unsalted butter, melted
  11. 1/2 tsp ground cinnamon
  12. 1/4 tsp salt

Step-by-step Instructions

  1. 1. Preheat the oven to 350°F and grease a 9x13 inch baking dish.
  2. 2. In a large bowl, whisk together the milk, cream, sugar, eggs, vanilla extract, dark rum, cinnamon, and salt until well combined.
  3. 3. Stir in the raisins and chocolate chips.
  4. 4. Add the cubed brioche bread to the liquid mixture and gently toss until all pieces are soaked. Let it sit for 15 minutes to absorb the flavors.
  5. 5. Pour the mixture into the prepared baking dish and drizzle the melted butter over the top.
  6. 6. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the center is set.
  7. 7. Allow to cool slightly before serving warm.

Frequently Asked Questions

Can I use a different type of bread?
Absolutely! Challah or any soft, enriched bread will work beautifully.
How long does it keep?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat before serving.
Can I make it alcohol-free?
Yes, simply omit the rum or replace it with a teaspoon of rum extract for flavor.

Serving Ideas for Rum Raisin Chocolate Chip Bread Pudding

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.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.