A delicious and comforting bread pudding with rum-soaked raisins and a rich custard.
Ingredients
Bread Mixture
- 1cupRaisins
- 1tbspRum
- 13cupsBrioche, cubed
- 1/2cupChopped Almonds
- 1tbspGround Cinnamon
- Ground Nutmeg, as needed
- Whole Cloves, as needed
- 1pinchSalt
Custard
- 2cupsMilk
- 1/2cupGranulated Sugar
- 2Eggs
- 4Egg Yolks
- 1tbspVanilla Extract
How to make Rum Raisin Bread Pudding
Prepare Raisins
Put the raisins in a medium saucepan and add enough water to submerge them. Bring the water to a boil and let the raisins plump up. Drain them and transfer to a bowl.
Soak Raisins
Add the rum to the raisins and stir. Let the raisins soak up the rum for 20 minutes.
Mix Bread Ingredients
Stir the raisins with the brioche, almonds, ground cinnamon, ground nutmeg, whole cloves, and salt. Set aside.
Prepare Custard
Bring the milk and granulated sugar to a low boil in a saucepan, stirring occasionally to dissolve the sugar.
Whisk the eggs and egg yolks until completely beaten.
Slowly whisk the hot milk into the eggs, a little at a time to prevent scrambling. Whisk in the vanilla extract.
Assemble and Bake
Preheat the oven to 300 degrees F (150 degrees C).
Divide the bread mixture evenly among 8 individual ramekins.
Evenly pour the custard over the bread in each ramekin, about 2/3 cup per ramekin.
Place the ramekins in a large baking dish and fill with water to go about 1/3 of the way up the sides of the ramekins.
Bake until the custard sets and the top starts to brown, about 45 to 50 minutes.
Tips & Tricks
Ensure the water does not get into the bread puddings when placing ramekins in the baking dish.
FAQS
How do I make Rum Raisin Bread Pudding without eggs?
If you're looking to make a dairy-free or egg-free version of Rum Raisin Bread Pudding, you can substitute the eggs with a mixture of 1/4 cup of unsweetened applesauce or 1/4 cup of silken tofu blended until smooth for each egg. Additionally, use a plant-based milk alternative to replace the regular milk.
What is the best way to store leftover Rum Raisin Bread Pudding?
To store leftover Rum Raisin Bread Pudding, let it cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days. For longer storage, consider freezing it; wrap individual portions in plastic wrap and then place them in a freezer-safe bag for up to 2 months.
Can I use different types of bread for this Rum Raisin Bread Pudding recipe?
Yes, while brioche is recommended for its richness, you can substitute it with challah, French bread, or even a hearty whole grain bread. Just ensure the bread is slightly stale for better absorption of the custard.
What can I pair with Rum Raisin Bread Pudding for a complete dessert experience?
Rum Raisin Bread Pudding pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. You can also serve it with a drizzle of caramel sauce or a sprinkle of toasted almonds for added texture and flavor.
How can I enhance the flavor of my Rum Raisin Bread Pudding?
To enhance the flavor of your Rum Raisin Bread Pudding, consider adding a splash of orange or lemon zest to the custard mixture. You can also experiment with different spices, such as cardamom or ginger, to give it a unique twist.
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Saramin
(@678sarin)
My name is Saramin is a culinary enthusiast with a flair for transforming everyday ingredients into delightful, flavour-packed dishes. Passionate about home cooking, Sarin specializes in creating easy-to-follow recipes inspired by global cuisines. With a focus on fresh, wholesome ingredients, they make cooking accessible and enjoyable for cooks at any level. My name is Saramin is a culinary enthusiast with a flair for transforming everyday ingredients into delightful, flavour-packed dishes. Passionate about home cooking, Sarin specializes...
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