Spiced Rum Raisin Bread Pudding

Name: Spiced Rum Raisin Bread Pudding
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8 servings
Ingredients: 5 cups cubed day-old French bread; 1/2 cup raisins; 1/4 cup spiced rum; 2 cups whole milk; 1 cup heavy cream; 1/2 cup granulated sugar; 1/2 cup brown sugar; 4 large eggs; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 2 tablespoons unsalted butter (for greasing dish)

🕒 Prep: 10 min

🔥 Cook: 45 min

🍽 Serves: 8

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Spiced Rum Raisin Bread Pudding is a cozy dessert that melds the warm spices of autumn with a rich, creamy custard. It's perfect for using up day-old bread and adds a touch of flair with its rum-soaked raisins.

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Ingredients for Spiced Rum Raisin Bread Pudding

French bread is the backbone of this dish, absorbing all the custard goodness while maintaining a sturdy texture. Raisins add a sweet pop, especially when enhanced with spiced rum, which gives a warm, rich flavor. Whole milk and heavy cream create a luscious custard that ties the dessert together, while granulated sugar and brown sugar provide sweetness and a hint of caramel. Eggs are the binding agent, giving the pudding its structure. A touch of vanilla extract, cinnamon, and nutmeg bring warmth and depth, with a pinch of salt to balance the flavors. Finally, unsalted butter is used to grease the dish, preventing sticking.

Tips & Tricks

Use slightly stale bread for better texture. Fresh bread can become too mushy.
If you're out of spiced rum, regular rum with a pinch of extra cinnamon works too.
Make sure to whisk the custard thoroughly to avoid scrambled eggs in your pudding.

Serving Suggestions

This bread pudding pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a bit of extra indulgence, drizzle with caramel sauce or a splash of cream just before serving.

Frequently Asked Questions

Can I make this ahead of time?: Yes, you can prepare it a day in advance and refrigerate. Just reheat before serving.
Can I use a different type of bread?: Absolutely! Brioche or challah would be delicious alternatives.

Spiced Rum Raisin Bread Pudding Recipe Walkthrough

Start by preheating your oven to 350°F (175°C). While it heats, take a moment to grease your baking dish with butter. This is crucial to ensure our pudding slides out smoothly later. Next, in a small bowl, combine your raisins with the spiced rum. Let them sit and soak for about 10 minutes; this will plump them up and infuse them with delicious flavor.

In a large mixing bowl, whisk together your milk, heavy cream, both sugars, eggs, vanilla extract, cinnamon, nutmeg, and salt. This mixture forms our custard. Once it's well combined and smooth, fold in the cubed French bread and your soaked raisins. Make sure to include any leftover rum from the bowl — it’s liquid gold.

Pour the entire mixture into your prepared baking dish, spreading it out evenly. Pop it into the oven and bake for 45-50 minutes. You'll know it's done when the top is a lovely golden brown and a knife inserted in the center comes out clean. Once out of the oven, let it cool for about 10 minutes. This helps the custard set a bit more and makes serving easier.

Why You'll Love This Recipe

Easy to make with simple ingredients you probably already have.
Perfect balance of sweet and spiced flavors.
Great for feeding a crowd or enjoying leftovers.
Alcohol cooks off, leaving behind a subtle depth of flavor.

Ingredients

5 cups cubed day-old French bread

1/2 cup raisins

1/4 cup spiced rum

2 cups whole milk

1 cup heavy cream

1/2 cup granulated sugar

1/2 cup brown sugar

4 large eggs

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

2 tablespoons unsalted butter (for greasing dish)

Step-by-step Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter.

2. In a small bowl, combine raisins and spiced rum. Let them soak for about 10 minutes until the raisins are plump.

3. In a large mixing bowl, whisk together the milk, heavy cream, granulated sugar, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt.

4. Add the cubed bread and soaked raisins (including any remaining rum) to the mixture, gently stirring to combine.

5. Pour the bread mixture into the prepared baking dish, spreading it evenly.

6. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.

7. Allow the bread pudding to cool for 10 minutes before serving.

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