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.
Equipment
- 9x9 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.
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.