Rum-Raisin Bread Pudding with Spiced Rum Sauce

"This recipe sums up everything great about the holidays! Treat yourself and your guests to this delicious indulgence!"
 
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Ready In:
1hr 30mins
Ingredients:
15
Serves:
12
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ingredients

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directions

  • Soak raisins in just enough rum to cover them for at least one hour, or overnight- drain before using.
  • Butter 13x9x2-inch glass baking dish.
  • Whisk eggs in large bowl to blend.
  • Add milk, sugar, cream,vanilla, cinnamon and nutmeg; whisk to blend well.
  • Stir in bread and raisins.
  • Pour mixture into prepared baking dish.
  • Cover and refrigerate 2 hours.
  • Preheat oven to 350°F.
  • Bake pudding uncovered until puffed and golden, about 1 hour 15 minutes.
  • Cool slightly (pudding will fall).
  • Serve warm with Spiced Rum Sauce.
  • --------SPICEDRUM SAUCE --------.
  • Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes.
  • Add cream, rum, and cinnamon and bring to simmer.
  • Simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes.
  • Serve warm.
  • (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before serving).
  • Makes 1 1/2 cups.

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Reviews

  1. This is soooo delicious that my daughter said it has become her favorite dessert of all time.
     
  2. I made this for Easter Dinner and it was a hit. Really yummy.
     
  3. This review is for the spiced rum sauce alone, as I had another bread pudding going - but thought I'd give my vote of confidence, as the sauce is quite excellent, and very easy to make. Next time I have some left over cinnamon swirl bread, I'll give this pudding a try.
     
  4. I just wanted to let you know that I had to make twice the amount of sauce to go with this- aside from adding another level of heaven to this dish, it went very well with ice cream! Also, in addition to using the swirl bread, I tossed in a few leftover pumpkin-spice muffins- YUM!
     
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Tweaks

  1. I'll admit my tweaks make this EXTRA calorically dense, lol, but I only make it once or twice a year so I like to splurge a bit. Instead of milk I use 3 1/4 cup of half and half, and add half stick of melted butter. I use brown sugar instead of white sugar. For the spices I use: 1 tsp cinnamon, 1/2 tsp coriander, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cardamom, 1/4 tsp clove, 1/4 tsp allspice. I heat the half and half, whipping cream, and butter up in a saucepan on the stove until just before boiling, remove it from heat, and steep the spices in it for 15-30 minutes before getting the rest of the pudding together. For the bread, I'll chop up either french bread or challah and set it out the night before so it gets stale and holds up better. When assembling the pudding, I layer the bread and raisins first, and then pour the custard over the top (keeps the raisins nicely distributed), then place a weighted pan on top to hold the bread down so it soaks it up better. Otherwise I follow the recipe as directed.
     

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