Rum Raisin Bread Pudding

Rum Raisin Bread Pudding Recipe

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This is especially great with a scoop of vanilla ice cream on top or a generous dollop of whipped cream


★★★★★ 1 vote

4-6 people
1 Hr
1 Hr


  • 1/2 c
    spiced rum
  • 3/4 c
  • 1 can(s)
    evaporated milk
  • 3
  • 3 Tbsp
  • 1/2 c
  • 3/4 tsp
  • 1/4 tsp
  • 1/4 tsp
  • 9-10 slice
    dry/stale bread torn into bite sized pieces
  • ·
    rum sauce -see other recipe

How to Make Rum Raisin Bread Pudding


  1. Soak the raisins in the Rum, and set aside. Break up bread and pack into a 9X9 greased baking dish. Beat up eggs and milk until frothy, add molasses and sugar and spices, blend together well until all sugar is dissolved. Add the soaked raisins and the remaining rum to the milk mixture and stir until well mixed. Pour over the bread until all is soaked. Cover and refrigerate for about 30 min to 2 hours. Bake at 350 for 1 hour-for a bread pudding that is more moist, add a bread pan ¾ full of water along side the baking dish while it is in the oven.
  2. Rum Sauce
    1 stick Butter
    1/2 cup Half and Half
    1 cup of sugar
    1 TBSP of flour
    1 cup Spiced rum
    ½ cup raisins (optional)
  3. Melt butter over medium heat in a saucepan, add half and half. Mix the sugar and flour together, then add the sugar mixture to butter, whisking until smooth, add rum and raisins (please be sure to pull the pan away from the burner when you add the rum, to avoid a flare). Cook sauce over medium heat stirring constantly until the alcohol is evaporated off (about 5 minutes of cooking) and the sauce is slightly thickened. Pull off the heat and set aside. Serve over the bread pudding, while still warn. Great with a little vanilla ice cream or whipped cream.

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About Rum Raisin Bread Pudding

Course/Dish: Other Desserts

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