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Rum Raisin Bread Pudding Easy Boozy & Creamy Recipe
Thomas J. Moss

Rum Raisin Bread Pudding – A traditional favorite with a boozy twist.

Indulgent yet simple, family-friendly yet elegant, this Rum Raisin Bread Pudding combines rum-soaked raisins with a rich custard for a comforting classic dessert with a boozy twist. It’s forgiving, flexible, and perfect for any occasion.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • 9x9 inch baking dish
  • large mixing bowl,
  • - Whisk
  • Sheet pan
  • Optional water bath pan

Method
 

  1. Heat oven to 350°F (175°C). Grease a 9×9-inch baking dish or similar with butter or nonstick spray.
  2. Cut day-old bread into 1-inch cubes. Spread on a sheet pan to dry further for 5–10 minutes.
  3. 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.
  4. In a large bowl, whisk milk, cream, eggs, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt until smooth with no streaks of egg.
  5. Whisk in the melted butter gradually so it doesn’t scramble the eggs.
  6. Add bread cubes to custard; fold to coat. Let sit 10 minutes to fully absorb.
  7. Stir in soaked raisins, orange zest, and nuts if using. Splash in 1 tbsp reserved rum for aroma.
  8. Transfer mixture to the prepared baking dish. Spread evenly and press down lightly to level.
  9. 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.
  10. Bake for 35–45 minutes. It is done when the center barely jiggles and a knife comes out mostly clean.
  11. Cool 10–15 minutes to let custard set, making neater slices.
  12. 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.
  13. Spoon warm pudding into bowls and top with sauce, vanilla ice cream, or softly whipped cream.
  14. Note: Most alcohol cooks off but not all. For zero-proof, soak raisins in juice or tea and flavor the sauce with extract.

Nutrition

Calories: 320kcalCarbohydrates: 45gProtein: 6gFat: 12gSaturated Fat: 7gCholesterol: 140mgSodium: 220mgPotassium: 250mgFiber: 2gSugar: 20gVitamin A: 500IUVitamin C: 2mgCalcium: 120mgIron: 1.5mg

Notes

This recipe is highly flexible and forgiving: try mixing different breads, using dairy-free alternatives, or swapping rum for bourbon or non-alcoholic options. Letting the bread soak well and resting after baking yields the best texture.
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