Imagine a dessert that combines the nostalgic warmth of freshly baked bread pudding with the sophisticated kick of rum-soaked raisins. This isn't just any ordinary dessert – it's a culinary journey that transforms simple ingredients into a decadent masterpiece that will transport you to a world of pure indulgence. Whether you're looking to impress dinner guests or treat yourself to a luxurious homemade dessert, this Rum Raisin Bread Pudding is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 4 cups cubed day-old bread
- 1 cup raisins
- 1/2 cup rum
- 2 cups milk
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
Instructions
- Soak the raisins in rum for at least 30 minutes before beginning preparation, allowing them to plump and absorb the rich rum flavor.
- Preheat the oven to 350°F (175°C) and generously butter a 9x13 inch baking dish to prevent sticking.
- In a large mixing bowl, whisk together milk, sugar, eggs, vanilla extract, and cinnamon until the mixture is smooth and well combined.
- Drain the rum-soaked raisins, reserving the remaining rum for optional sauce or extra flavor.
- Add the cubed day-old bread to the custard mixture, gently folding to ensure each bread cube is evenly coated.
- Fold in the plumped raisins, distributing them evenly throughout the bread mixture.
- Transfer the bread pudding mixture to the prepared baking dish, spreading it evenly and pressing down slightly to help bread absorb the custard.
- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the center is set but still slightly jiggly.
- Remove from oven and let cool for 10-15 minutes before serving warm.
- Optional: Serve with a drizzle of reserved rum or a scoop of vanilla ice cream for extra indulgence.
Tips
- Use day-old bread for the best texture – slightly stale bread absorbs the custard more effectively and creates a more luxurious pudding.
- Don't rush the raisin soaking process – letting them sit in rum for at least 30 minutes ensures maximum flavor infusion.
- Be careful not to overbake – the perfect bread pudding should be golden on top but still slightly soft and custardy in the center.
- For an extra touch of elegance, serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce.
- If you prefer a less boozy version, you can substitute rum with apple juice or additional milk.
- Always let the pudding rest for 10-15 minutes after baking to allow the custard to set completely.
- For a make-ahead option, you can prepare the pudding the night before and bake it just before serving.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 62g
Protein: 9g
Fat: 10g
Saturated Fat: 4g
Cholesterol: 95mg
