Rum Raisin Bread Pudding

Rum Raisin Bread Pudding

To make a terrific bread pudding, start with a day-old stale loaf of bread or leftover rolls. If you're planning ahead, you can leave a sliced loaf out overnight, uncovered, to speed up the staling process. If you prefer, you can substitute high quality bourbon or whiskey for the rum.
  • Prep: 45 min
  • Cook: 45 min
  • Total: 1 hour 30 min
  • Serves 8 to 10
Rum Raisin Bread Pudding
  • Night Before
  • 1 cup raisins
  • ¼ cup dark rum
  • Combine raisins and rum in a small bowl. Stir to combine and pat raisin down until submerged in as much of the liquid as possible. Cover and let rest.
  • 10 slices of sandwich bread or 8 sweet dinner rolls
  • Slice loaf and lay on a plate, uncovered, to become stale overnight.
  • Bread Pudding
  • Preheat oven to 350°F.
  • reserved day-old bread or rolls
  • Cut bread into 1-inch (or smaller) pieces and place in a large bowl.
  • 4 cups milk
  • Pour milk over bread and stir to combine. Press down on bread and stir until milk has been absorbed. Set aside.
  • 3 eggs, lightly beaten
  • 2 cups sugar
  • 2 tablespoons vanilla extract
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • In a medium bowl, cream eggs, sugar, vanilla, cinnamon, and nutmeg with an electric hand mixer.
  • reserved rum-soaked raisins
  • Add creamed sugar-egg mixture and rum-soaked raisins to bowl with bread and stir to combine.
  • 3 tablespoons butter, melted
  • Coat a 9x13 inch baking dish with melted butter. Pour in bread mixture and spread evenly, pressing down as you go. Bake at 350°F until golden brown and edges start to pull away from the sides of the pan, about 35 to 45 minutes.
  • When bread putting is done, remove from oven and let cool on a wire rack. If desired, top with rum sauce.
  • Rum Sauce
  • ½ cup butter, melted
  • While bread pudding is baking, melt butter in a small saucepan over medium-low heat.
  • 1 cup sugar
  • 1 egg
  • Add sugar and egg and whisk to combine. Continue to whisk until mixture thickens, about 2 minutes.
  • ¾ cup dark rum, or to taste
  • Whisk in rum and remove from heat. The sauce should be soft, creamy, and smooth.
  • When bread pudding is done, pour half of the sauce on top of the bread pudding and let sit for 30 minutes to soak into bread. Serve rest on side.
  • Best eaten fresh, but can be refrigerated and reheated in the microwave or oven for up to a week.
From . ( Adapted from Simply Recipes.

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