Rum Raisin Bread Pudding

Introduction

Rum Raisin Bread Pudding is a classic comfort dessert that brings together the rich, moist texture of bread pudding with the bold flavors of rum and plump, juicy raisins. This timeless treat is a perfect blend of rustic charm and sophisticated taste, making it a favorite in both home kitchens and fine dining establishments. Whether served warm with a drizzle of sauce or chilled for a more decadent experience, this pudding is a testament to the art of transforming simple ingredients into something extraordinary.

The History

Bread pudding has its roots in medieval Europe, where it was created as a way to use up stale bread. Over the centuries, it evolved into a beloved dessert in many cultures, particularly in the Caribbean and the southern United States. The addition of rum and raisins became popular in the Caribbean, where rum production was abundant and raisins added a touch of sweetness and texture. Rum Raisin Bread Pudding soon became a staple dessert during holidays and special occasions, symbolizing warmth, hospitality, and indulgence.

Ingredients Breakdown

The magic of Rum Raisin Bread Pudding lies in the harmony of its ingredients. Here’s a breakdown of what you’ll need:

Bread – Preferably day-old or slightly stale, such as brioche or French bread, to absorb the custard without becoming soggy.
Milk and Cream – Provides the base for the custard, offering richness and a silky texture.
Eggs – Act as a binding agent and give the pudding its firm yet tender structure.
Sugar – Sweetens the custard and balances the flavors.
Raisins – Soaked in rum for added flavor and plumpness.
Rum – Infuses the raisins and the custard with a deep, aromatic warmth.
Spices – Often include cinnamon, nutmeg, or vanilla extract for extra depth.

Step-by-Step Recipe

Soak the Raisins – In a bowl, combine raisins with rum and let them soak for at least 1 hour (or overnight for more intense flavor).
Prepare the Bread – Cut the bread into cubes and spread them on a baking sheet. Toast lightly in the oven for 10 minutes to dry them slightly.
Make the Custard – In a large bowl, whisk together eggs, sugar, milk, heavy cream, cinnamon, nutmeg, and a splash of rum.
Combine Ingredients – In a mixing bowl, toss the bread cubes with the soaked raisins (including the rum) and pour the custard over the mixture. Stir gently to ensure even coating.
Rest the Mixture – Let the bread pudding sit for about 30 minutes to allow the bread to soak up the custard.
Bake – Transfer to a greased baking dish and bake at 350°F (175°C) for 45–55 minutes, or until the top is golden brown and the center is set.
Cool and Serve – Let the pudding cool slightly before serving. Optional: top with a rum sauce, whipped cream, or a dusting of powdered sugar.

Tips

Use a variety of dried fruits like currants or cranberries for a more complex flavor profile.
For extra moisture, pour a little extra rum over the pudding after baking.
Don’t overmix the custard and bread to maintain a rustic texture.
If your bread pudding starts to brown too quickly, cover it loosely with aluminum foil.
Letting the pudding rest overnight in the fridge can enhance the flavors and make for a denser, more custard-like texture.

Variations and Customizations

Chocolate Twist – Add chocolate chunks or cocoa powder for a chocolate rum raisin version.
Nutty Addition – Stir in chopped pecans or walnuts for crunch.
Alcohol Swap – Substitute rum with bourbon, brandy, or amaretto for a different flavor profile.
Gluten-Free Option – Use gluten-free bread to make the dessert suitable for those with dietary restrictions.
Spice It Up – Add a pinch of allspice or cloves for a more festive touch, especially around the holidays.

Health Considerations and Nutritional Value

Rum Raisin Bread Pudding is a rich, calorie-dense dessert, so it’s best enjoyed in moderation. However, you can make healthier adaptations:

Use whole grain or low-sugar bread for more fiber and fewer refined carbs.
Substitute some of the heavy cream with low-fat milk or coconut milk for a lighter version.
Reduce the sugar or use natural sweeteners like honey or maple syrup.
Raisins are high in antioxidants and iron, offering some nutritional benefits.
Alcohol content is minimal after baking, but the dessert should still be avoided by those abstaining from alcohol.

Per serving (approx. 1 slice), the dessert can contain around 350–500 calories, with a high fat and sugar content due to the custard and raisins soaked in rum.

Ingredients

6 cups cubed day-old brioche or French bread
1/2 cup raisins
1/4 cup dark rum (plus extra for soaking and optional drizzle)
3 large eggs
1/2 cup granulated sugar
1 1/2 cups whole milk
1/2 cup heavy cream
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp vanilla extract
Pinch of salt

Directions

In a small bowl, combine raisins and 1/4 cup of rum. Let sit for at least 1 hour or overnight.
Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Spread bread cubes on a baking sheet and toast for 8–10 minutes, until lightly golden and dry to the touch.
In a large mixing bowl, whisk eggs, sugar, milk, heavy cream, cinnamon, nutmeg, vanilla, and salt until fully combined.
Add the raisins (with rum) and toasted bread cubes to the custard. Stir gently to coat everything evenly.
Let the mixture rest for 30 minutes so the bread can absorb the custard.
Pour the mixture into the prepared baking dish. Bake for 45–55 minutes, or until a knife inserted in the center comes out clean.
Cool slightly before serving. Optional: drizzle with additional rum or serve with a rum sauce or whipped cream.

FAQ

Can I make this ahead of time?

Yes! You can prepare the bread pudding the night before and refrigerate it. Bake just before serving for best results.

Can I freeze Rum Raisin Bread Pudding?

Yes, the pudding can be frozen for up to 2 months. Wrap tightly in plastic wrap and aluminum foil. Thaw in the fridge overnight and reheat in the oven before serving.