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warm rum raisin bread pudding in a baking dish with a golden top arranged in a wide horizontal shot on a rustic table, a jug of cream and cinnamon sticks nearby, warm candlelight, shallow depth of field, landscape orientation

Rum Raisin Bread Pudding

A warm bread pudding that is made with a custard base and has rum-soaked raisins and warm spices.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 6 cups bread cubed
  • 0.75 cup raisins
  • 0.33 cup rum
  • 3 cups milk
  • 4 eggs
  • 0.75 cup sugar
  • 1 tsp ground cinnamon

Method
 

  1. Soak the raisins in the rum for at least 20 minutes.
  2. Spread the bread cubes in a greased baking dish.
  3. Whisk the milk, eggs, sugar, and cinnamon together.
  4. Stir the soaked raisins into the custard and pour over the bread.
  5. Let it sit 10 minutes so the bread soaks up the custard.
  6. Bake at 350F for about 45 minutes until set and golden.

Notes

Day-old bread soaks up the custard best for a creamy pudding.