Spiced Rum Raisin Bread Pudding
From the Blog Author
Ingredients
- 6 cups cubed day-old bread
- 1 cup raisins
- 1/4 cup dark rum
- 4 large eggs
- 2 cups whole milk
- 1 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
Directions
Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
Soak raisins in dark rum for 20 minutes.
In a large bowl, whisk together eggs, milk, brown sugar, cinnamon, nutmeg, cloves, vanilla, and melted butter.
Add bread cubes and the soaked raisins to the mixture, stirring gently until the bread is fully coated.
Let the mixture sit for 10–15 minutes to allow the bread to soak.
Pour the mixture into the prepared baking dish and bake for 40–45 minutes, until the top is golden and a knife inserted in the center comes out clean.
While the pudding bakes, make the caramel sauce: combine sugar and water in a saucepan over medium heat.
Stir the sugar and water until the sugar dissolves, then simmer without stirring until an amber caramel forms.
Carefully whisk in the cream, butter, and salt until the caramel sauce is smooth.
Drizzle the warm caramel sauce over the bread pudding before serving.
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Frequently Asked Questions
Can I make this Spiced Rum Raisin Bread Pudding ahead of time?
Yes, you can definitely prepare this bread pudding in advance! After assembling the ingredients in the 9x13-inch dish, cover it tightly and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the 45-minute cook time if baking directly from the refrigerator.
What is the best way to store leftovers of this rum raisin bread pudding?
Store cooled leftovers tightly covered in the refrigerator for up to 4 days. For best results when reheating, cover the portion lightly with foil and warm it in a 350°F oven until heated through, or microwave individual servings for 30-60 seconds.
Can I substitute the Dark Rum in this recipe for a non-alcoholic version?
Absolutely! To keep the spiced flavor without alcohol, substitute the 1/4 cup of dark rum with an equal amount of strong brewed black tea mixed with 1 teaspoon of extra vanilla extract or a splash of rum extract. Ensure you still soak the 1 cup of raisins in this liquid for the full 20 minutes.
