Rum Raisin Bread Pudding

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Saramin (@678sarin)

A delicious and comforting bread pudding with rum-soaked raisins and a rich custard.

Rum Raisin Bread Pudding recipe
Prep Time
30min
Cook Time
50min
Total Time
1hr 20min

Ingredients

8 Servings
(1 serving = one ramekin)

Bread Mixture

  • 1cup
    Raisins
  • 1tbsp
    Rum
  • 13cups
    Brioche, cubed
  • 1/2cup
    Chopped Almonds
  • 1tbsp
    Ground Cinnamon
  • Ground Nutmeg, as needed
  • Whole Cloves, as needed
  • 1pinch
    Salt

Custard

  • 2cups
    Milk
  • 1/2cup
    Granulated Sugar
  • 2
    Eggs
  • 4
    Egg Yolks
  • 1tbsp
    Vanilla Extract

How to make Rum Raisin Bread Pudding

Prepare Raisins

  1. 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

  1. Add the rum to the raisins and stir. Let the raisins soak up the rum for 20 minutes.

    Step 2.1: Add the rum to the raisins and stir

Mix Bread Ingredients

  1. Stir the raisins with the brioche, almonds, ground cinnamon, ground nutmeg, whole cloves, and salt. Set aside.

    Step 3.1: Stir the raisins with the brioche, almonds, ground cinnamon, ground nutmeg, whole cloves, and salt

Prepare Custard

  1. Bring the milk and granulated sugar to a low boil in a saucepan, stirring occasionally to dissolve the sugar.

  2. Whisk the eggs and egg yolks until completely beaten.

  3. Slowly whisk the hot milk into the eggs, a little at a time to prevent scrambling. Whisk in the vanilla extract.

    Step 4.1: Slowly whisk the hot milk into the eggs, a little at a time to prevent scrambling

Assemble and Bake

  1. Preheat the oven to 300 degrees F (150 degrees C).

  2. Divide the bread mixture evenly among 8 individual ramekins.

  3. Evenly pour the custard over the bread in each ramekin, about 2/3 cup per ramekin.

  4. 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.

  5. Bake until the custard sets and the top starts to brown, about 45 to 50 minutes.

    Step 5.1: Bake until the custard sets and the top starts to brown, about 45 to 50 minutes

Tips & Tricks

  1. Ensure the water does not get into the bread puddings when placing ramekins in the baking dish.

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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...