Indulge in the warm, comforting embrace of this Rum Raisin Bread Pudding, a classic dessert that brings together rich flavors and a touch of nostalgia. This dessert combines chunks of buttery bread soaked in a creamy custard infused with warm spices and dark rum. Sweet raisins, plumped in rum for an extra kick, are scattered throughout for bursts of flavor in every bite. Whether served warm with a drizzle of vanilla sauce or a dollop of whipped cream, this pudding is a delightful way to end any meal or brighten a chilly afternoon.
Ingredients:
- For the Bread Pudding:
- 5 cups of day-old bread, cut into 1-inch cubes (brioche, challah, or French bread works well)
- 1 cup raisins
- 1/3 cup dark rum
- 3 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Pinch of salt
- 2 tbsp unsalted butter, melted
- For the Rum Sauce:
- 1/2 cup unsalted butter
- 1 cup powdered sugar
- 2 tbsp dark rum
- 2 tbsp heavy cream
Instructions:
- Prepare the Raisins:
- Place the raisins in a small bowl and pour the rum over them. Let them soak for at least 30 minutes, stirring occasionally. This allows the raisins to plump up and absorb the rum.
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or a similar-sized casserole dish with butter.
- Assemble the Bread Pudding:
- In a large mixing bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and salt.
- Add the bread cubes to the bowl and gently toss them until thoroughly coated in the custard mixture. Let the mixture sit for 10 minutes to allow the bread to soak up the liquid.
- Stir in the rum-soaked raisins, including any remaining rum.
- Bake the Bread Pudding:
- Pour the bread mixture into the prepared baking dish and drizzle the melted butter over the top.
- Bake for 40–50 minutes, or until the top is golden brown and the custard is set but slightly wobbly in the center.
- Prepare the Rum Sauce:
- In a small saucepan over medium heat, melt the butter. Stir in the powdered sugar and mix until smooth.
- Remove from heat and whisk in the rum and heavy cream. Return to low heat and stir until the sauce is smooth and slightly thickened.
- Serve:
- Allow the bread pudding to cool slightly before serving. Drizzle the warm rum sauce over individual portions and enjoy!
This Rum Raisin Bread Pudding is best served warm, but it can also be refrigerated and reheated for a comforting treat later.
