Bread Pudding Recipe: Rum and Raisin (2024)

This amazing Bread Pudding Recipe: Rum and Raisin will knock your socks off with a delicious and different dessert for your holiday entertaining. The raisins are soaked in rum, plus there is more in the sauce to make this memorable for Thanksgiving, Christmas, and more.

Want other boozy desserts for the holidays? Then try our Warm Gingerbread Cake with Calvados Caramel Sauce, White Chocolate Raspberry Tiramisu, or Easy Apple Brandy Sticky Toffee Pudding. All of these are desserts you will want to make again and again.

What is Bread Pudding?

Bread pudding is made from stale cubed bread with the addition of butter, milk, brown and white sugar, lots of eggs, and then the addition of vanilla extract and cinnamon. An additional ingredient in our bread pudding is rum! Yum!

It originated in England, with its beginning being only water and sugar and whatever spices were available.

The consistency of bread pudding is like French toast, crispy on the outside with a creamy, delicious, decadent middle. Most bread puddings come with a sauce, and ours will not leave you disappointed at all with its sweet rum flavors; it is the perfect finish to this recipe.

What Ingredients are in this Bread Pudding Recipe?

How do you Make Sweet Bread Pudding?

This easy bread pudding recipe is simply made in a large baking dish that is approximately 9×13″. If you would like to serve it right from the dish at the table side, then use one of your prettier casserole dishes.

Soak the raisins in the rum for an hour before starting to prepare the bread pudding. They can alternatively be soaked overnight too.

Preheat your oven to 350 degrees F.

Place the pieces of bread in a greased 9 x 13 baking pan. Drizzle the bread with the melted butter, and then pour the rum and raisins over the bread. Make sure that the raisins are evenly distributed over the bread.

In a large bowl, whisk together the milk, brown sugar, white sugar, eggs, cinnamon, and vanilla.

Pour the mixture over the bread, and lightly push down the bread with a fork until all the bread pieces are covered and soaking up the liquid.

Bake in the preheated oven for 35 – 45 minutes or until the top is golden brown and it springs back when lightly pressed. The bread pudding will puff up and then fall, don’t worry, that is what it is supposed to do.

How to Make the Sauce?

While the bread pudding is baking, mix the cornstarch and sugar together in a small bowl and set aside.

Melt the butter in a small saucepan. Reduce the heat to low, then add the heavy cream and the sugar cornstarch mixture. Stir over low heat until the mixture begins to thicken. Be careful not to allow the mixture to boil, or it will burn.

Remove from the heat and add 2 tbsp of amber rum. Taste, and if desired, add an additional tbsp of rum.

Once the bread pudding is baked, serve the rum sauce over the top of individual servings.

Is Bread Pudding Made From Old Bread?

You need to use good quality bread that is at least a day old. Stale bread will stand up to the wet mixture better and won’t fall apart and turn to mush. If you can’t wait to let your bread go stale, then you can hasten the process by toasting your bread cubes in a 300F oven for 10 to 15 minutes. They don’t need to look toasted but should be dry to the touch and only very pale brown. Then continue with the recipe as you would.

Use good quality bread for the pudding; using something that is substandard that you just want to get rid of won’t lend to a very delicious dessert. I love to use brioche bread as it has so much flavor on its own to start with.

Can I Freeze Bread Pudding?

Yes, the bread pudding and the sauce both freeze very well. Just thaw and reheat for an amazing dessert anytime. We do individual pieces if we have leftovers and freeze smaller amounts of the sauce to go with it. Reheat in the microwave and enjoy again.

When freezing, make sure the bread pudding is completely cooled, wrap it well, and place it in an air-tight container. The bread pudding will last up to 2 months in the freezer. Don’t freeze it with the sauce but keep them separate, or it will get very soggy.

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Bread Pudding Recipe: Rum & Raisin

Yield: 12 servings

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

This amazing dessert for a Rum & Raisin Bread Pudding has the perfect boozy kick that so many people love for the holidays. Its crispy outsides and creamy insides, along with the boozy raisins and rum sauce, makes it an absolute hit every time.

Ingredients

Bread Pudding

• 1 cup raisins
• 6 tbsp amber rum
• 12 slices day old brioche loaf, torn into small pieces
• 4 tbsp butter, melted
• 4 cups milk
• ¾ cup brown sugar
• ¾ cup white sugar
• 8 large eggs, beaten
• 2 tsp cinnamon
• 2 tsp vanilla extract

Rum Sauce

• 1 1/2 tbsp cornstarch
• ½ cup white sugar
• 3 tbsp butter
• 2 cups heavy cream
• 2-3 tbsp amber rum

Instructions

1. Soak the raisins in the rum for an hour before starting to prepare the bread pudding. They can alternatively be soaked overnight too.
2. Preheat your oven to 350 degrees F.
3. Place the pieces of bread in a greased 9 x 13 baking pan. Drizzle the bread with the melted butter, and then pour the rum and raisins over the bread. Make sure that the raisins are evenly distributed over the bread.
4. In a large bowl, whisk together the milk, brown sugar, white sugar, eggs, cinnamon, and vanilla.
5. Pour the mixture over the bread, and lightly push down the bread with a fork until all the bread pieces are covered and soaking up the liquid.
6. Bake in the preheated oven for 35 – 45 minutes or until the top is golden brown and it springs back when lightly pressed. The bread pudding will puff up and then fall, don’t worry, that is what it is supposed to do.
7. While the bread pudding is baking mix the cornstarch and sugar together in a small bowl and set aside.
8. Melt the butter in a small saucepan. Reduce the heat to low, then add the heavy cream and the sugar cornstarch mixture. Stir over low heat until the mixture begins to thicken. Be careful not to allow the mixture to boil, or it will burn.
9. Remove from the heat and add 2 tbsp of amber rum. Taste, and if desired, add an additional tbsp of rum.
10. Once the bread pudding is baked, serve the rum sauce over the top of individual servings.

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Nutrition Information:

Yield: 12Serving Size: 1
Amount Per Serving:Calories: 742Total Fat: 39gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 292mgSodium: 443mgCarbohydrates: 80gFiber: 2gSugar: 50gProtein: 15g

Recipe calculation was provided by Nutritionix and is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.