Rum Raisin Bread Pudding – A traditional favorite with a boozy twist.
What if the best comfort dessert you make this month is also the easiest and quietly the most “wow” worthy? Holiday search trends consistently show cravings for throwback classics, yet modern home cooks want faster prep and bigger flavor payoffs. Enter Rum Raisin Bread Pudding A traditional favorite with a boozy twist. It marries the nostalgia of grandma’s casserole dish with a lush rum-soaked raisin swirl and a silky custard that sets perfectly no fancy tools, no pastry school required.
This recipe is indulgent yet simple, family-friendly yet elegant enough for guests. The secret? Two quick techniques that transform everyday bread into something extraordinary: plumping the raisins in warm dark rum and using a rich custard that’s whisked (not cooked) before baking. The result is a dessert with a custardy center, golden-crisp edges, and a heady aroma of vanilla, cinnamon, and rum that makes your kitchen smell like a cozy bakery.
Even better, it’s incredibly forgiving. Use day-old brioche, challah, sourdough, or a mix of odds and ends. Make it ahead for brunch or bake it fresh for a dinner party. Serve warm with a quick sauce or a scoop of vanilla ice cream. Whether you’re a beginner or a seasoned cook, this recipe guides you to consistent, crowd-pleasing results every time.
Why You’ll Love This Rum Raisin Bread Pudding – A traditional favorite with a boozy twist.
– Big flavor, minimal effort: Soaking raisins in rum infuses every bite without extra steps.
– Custardy center, crisp top: The bread steeps evenly, so you get creamy pockets and caramelized edges.
– Flexible and forgiving: Works with different breads, milk types, and sugar combos use what you have.
– Make-ahead friendly: Assemble the night before; bake when you’re ready.
– Scales easily: Half for date night or double for a potluck.
– One base, many styles: See the variations for bourbon, non-alcoholic, vegan, and gluten-free spins.
Want more cozy classics? Don’t miss our guides to Bread Pudding, a decadent Brioche Bread Pudding, and the creamiest Custard Bread Pudding Recipe for any season.
Ingredients for Rum Raisin Bread Pudding – A traditional favorite with a boozy twist.
– 5 cups day-old bread, cubed (brioche, challah, sourdough, or a mix)
– Sub: Croissants for extra richness; French bread for sturdiness.
– 1 cup raisins
– Sub: Golden raisins, chopped dates, or dried cherries.
– 1/2 cup dark rum (plus 1–2 tbsp extra for sauce, optional)
– Non-alcoholic: Use hot apple juice, orange juice, or strong black tea.
– 2 cups whole milk
– Sub: 1 1/2 cups milk + 1/2 cup heavy cream for richer custard; dairy-free milk for DF option.
– 1/2 cup heavy cream
– Sub: Coconut cream for DF/vegan richness.
– 4 large eggs
– Vegan: 1/2 cup aquafaba or 4 tbsp ground flax + 10 tbsp water (thickened).
– 1/2 cup granulated sugar
– 1/4 cup light brown sugar
– 2 tsp pure vanilla extract
– 1 1/2 tsp ground cinnamon
– 1/4 tsp freshly grated nutmeg
– 1/4 tsp fine sea salt
– 3 tbsp unsalted butter, melted (plus more for greasing)
– DF: Use vegan butter.
– Optional: 1 tsp orange zest (brightens the rum), 1/3 cup chopped toasted pecans or walnuts
Optional quick sauce ideas:
- Warm vanilla-rum drizzle (butter, sugar, cream, splash of rum)
- Classic bourbon sauce: See our Bread Pudding With Bourbon Sauce.
How to Make Rum Raisin Bread Pudding – A traditional favorite with a boozy twist.
Step-by-Step Instructions
- Prep the pan
- Heat oven to 350°F (175°C).
- Grease a 9×9-inch baking dish or similar (butter or nonstick spray).
- Cube the bread
- Cut day-old bread into 1-inch cubes.
- Spread on a sheet pan to dry further while you prep (5–10 minutes).
- Plump the raisins
- Warm the rum gently (microwave 20–30 seconds).
- Add raisins; let soak 10–15 minutes. Stir once.
- Strain, reserving 1–2 tbsp of the soaking liquid.
- Make the custard
- In a large bowl, whisk milk, cream, eggs, both sugars, vanilla, cinnamon, nutmeg, and salt until smooth—no streaks of egg.
- Add melted butter
- Whisk in the melted butter gradually so it doesn’t scramble the eggs.
- Combine bread and raisins
- Add bread cubes to the custard; fold to coat.
- Let sit 10 minutes to fully absorb.
- Fold in flavor boosters
- Stir in soaked raisins, orange zest, and nuts if using.
- Splash in 1 tbsp reserved rum for extra aroma.
- Load the dish
- Transfer mixture to the prepared baking dish.
- Spread evenly; press down lightly to level.
- Optional water bath for ultra-silky custard
- Place the dish inside a larger pan.
- Pour hot water halfway up the sides. This helps avoid curdling and keeps the center creamy.
- Bake
- Bake 35–45 minutes (no water bath may bake a bit faster).
- It’s done when the center barely jiggles and a knife comes out mostly clean.
- Rest
- Cool 10–15 minutes. The custard sets as it rests, making neater slices.
- Make a quick vanilla-rum drizzle (optional)
- In a small pan, melt 2 tbsp butter with 1/4 cup sugar and 1/4 cup cream.
- Simmer 2–3 minutes until slightly thick.
- Off heat, stir in 1–2 tsp rum and a pinch of salt.
- Serve
- Spoon warm pudding into bowls.
- Top with sauce, vanilla ice cream, or softly whipped cream.
- Safety note on alcohol
- Most alcohol cooks off, but not all. For a zero-proof version, soak raisins in juice or tea and flavor the sauce with extract.
Pro Tips & Variations
– Use “thirsty” bread: Slightly stale bread soaks custard better and gives a crème brûlée-like top.
– Mix breads for texture: Combine brioche for richness with sourdough for structure.
– Season smart: A little salt sharpens the sweetness and spices.
– Don’t overbake: Pull when the center still has a soft wobble. It finishes setting off-heat.
– Let it rest: The 10–15 minute rest yields cleaner slices and deeper flavor.
Variations:
- Non-alcoholic: Soak raisins in hot apple juice or orange juice; add 1 tsp rum extract to the custard.
- Bourbon twist: Swap rum 1:1 with bourbon for a toasty, caramel note perfect with our Best Bread Pudding Recipe style sauce.
- Vegan: Use thick oat or coconut milk, coconut cream, vegan butter, and flax “eggs.” Bake a touch longer if needed.
- Gluten-free: Use a sturdy gluten-free loaf; cube and lightly toast before soaking for best texture.
- Nutty crunch: Add toasted pecans or walnuts; sprinkle turbinado sugar on top for a crackly crust.
- Citrus lift: Orange or lemon zest brightens the rum and balances richness.
Serving Suggestions
– Sauce pairings: Vanilla-rum drizzle, caramel sauce, or a spoon of crème anglaise. For a spirited topping, see our linked Bread Pudding With Bourbon Sauce.
– Ice cream: Vanilla bean, butter pecan, or salted caramel.
– Whipped cream: Lightly sweetened with a pinch of cinnamon.
– Drinks: Strong coffee, espresso, Irish coffee, or a small pour of dark rum on the side.
– Fruit: Macerated oranges or roasted apples add freshness and acidity.
Craving more styles? Explore a buttery Brioche Bread Pudding or a classic Custard Bread Pudding Recipe for your next brunch.
Storage & Reheating
– Fridge: Cool completely. Cover and refrigerate up to 4 days.
– Freezer: Wrap tightly (whole or portioned) and freeze up to 3 months. Thaw overnight in the fridge.
– Reheat: Cover and warm at 300°F (150°C) for 12–18 minutes, or microwave 45–60 seconds per serving. Add a splash of milk or sauce if it seems dry.
FAQ about Rum Raisin Bread Pudding – A traditional favorite with a boozy twist.
Q: What’s the best bread to use?
A: Brioche or challah for richness; sourdough or French bread for structure. Mixing styles gives the best texture. See our guide to Bread Pudding for bread tips.
Q: Does the alcohol cook off completely?
A: Most of it evaporates during baking, but not 100%. For zero-proof, soak raisins in juice or tea and use vanilla extract in the sauce.
Q: How do I avoid a soggy center?
A: Use day-old bread, let it soak 10 minutes before baking, and bake until the center just barely jiggles. A water bath helps guarantee a silky set.
Q: Can I make this ahead?
A: Yes. Assemble, cover, and refrigerate up to 24 hours. Bake straight from the fridge, adding 5–10 minutes.
Q: Is there a version without rum?
A: Absolutely swap in the techniques from our Best Bread Pudding Recipe or go citrusy with orange-soaked raisins.
Final Thoughts on Rum Raisin Bread Pudding – A traditional favorite with a boozy twist.
This cozy classic proves that simple techniques create spectacular results. Rum-plumped raisins, a balanced custard, and golden edges deliver comfort in every spoonful. Whether you’re hosting brunch, finishing a special dinner, or meal-prepping treats for the week, this bake checks all the boxes: reliable, flexible, and irresistibly good.
If it made your kitchen smell amazing, save this recipe to Pinterest, leave a comment with your twist (bourbon? orange zest? coconut cream?), and rate the recipe so others can find it. Want more classics next? Bookmark our Bread Pudding collection and try a plush Brioche Bread Pudding or the creamiest Custard Bread Pudding Recipe next weekend. Happy baking!
Rum Raisin Bread Pudding – A traditional favorite with a boozy twist.
Equipment
- 9×9 inch baking dish
- large mixing bowl,
- – Whisk
- Sheet pan
- Optional water bath pan
Ingredients
Bread
- 5 cups day-old bread, cubed (brioche, challah, sourdough, or mix)
- 1 cup raisins
- 1/2 cup dark rum (plus 1–2 tbsp extra for sauce, optional)
- 2 cups whole milk
- 1/2 cup heavy cream
- 4 large eggs
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 2 tsp pure vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/4 tsp freshly grated nutmeg
- 1/4 tsp fine sea salt
- 3 tbsp unsalted butter, melted (plus more for greasing)
Optional additions
- 1 tsp orange zest (brightens the rum)
- 1/3 cup chopped toasted pecans or walnuts
Instructions
- Heat oven to 350°F (175°C). Grease a 9×9-inch baking dish or similar with butter or nonstick spray.
- Cut day-old bread into 1-inch cubes. Spread on a sheet pan to dry further for 5–10 minutes.
- Warm the rum gently (microwave 20–30 seconds). Add raisins and let soak 10–15 minutes, stirring once. Strain, reserving 1–2 tbsp of soaking liquid.
- In a large bowl, whisk milk, cream, eggs, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt until smooth with no streaks of egg.
- Whisk in the melted butter gradually so it doesn’t scramble the eggs.
- Add bread cubes to custard; fold to coat. Let sit 10 minutes to fully absorb.
- Stir in soaked raisins, orange zest, and nuts if using. Splash in 1 tbsp reserved rum for aroma.
- Transfer mixture to the prepared baking dish. Spread evenly and press down lightly to level.
- Optional: Place the dish inside a larger pan and pour hot water halfway up the sides for a water bath to ensure a creamy custard center.
- Bake for 35–45 minutes. It is done when the center barely jiggles and a knife comes out mostly clean.
- Cool 10–15 minutes to let custard set, making neater slices.
- Optional quick vanilla-rum drizzle: Melt 2 tbsp butter with 1/4 cup sugar and 1/4 cup cream in a small pan. Simmer 2–3 minutes until slightly thick. Off heat, stir in 1–2 tsp rum and a pinch of salt.
- Spoon warm pudding into bowls and top with sauce, vanilla ice cream, or softly whipped cream.
- Note: Most alcohol cooks off but not all. For zero-proof, soak raisins in juice or tea and flavor the sauce with extract.
