Bread pudding with rum and raisins is one of the most nostalgic, cozy Christmas desserts you can make. It’s the kind of recipe that fills the kitchen with cinnamon, vanilla, and warm custard aromas that immediately transport you to holiday gatherings. Thick cubes of bread soak in a spiced custard, studded with plump rum-soaked raisins, then bake into a pudding that’s crisp on top and luxuriously soft inside.
For Christmas, this dessert checks every box: warm, comforting, easy enough for beginner bakers, and special enough for a holiday dinner menu. The combination of rich custard, brioche or challah, and the unmistakable flavor of rum and raisins makes this pudding a showstopper in the most understated, traditional way. It’s a dessert filled with history, heart, and timeless holiday flavor.
Whether you’re creating a festive buffet, planning Christmas dinner, or building a holiday baking series on your blog or Pinterest boards, this recipe stands out. It’s a winter classic with modern relevance because it relies on simple ingredients and reliable techniques, while still feeling luxurious and celebratory.
A Brief History of Bread Pudding
Bread pudding is one of the oldest recorded desserts, originating as a way to use stale bread and transform it into a comforting dish. Historically called “poor man’s pudding,” it evolved over centuries as cooks added cream, spices, dried fruits, and spirits like rum or brandy.
In Europe and the Caribbean, rum and raisins quickly became the hallmark combination, merging English baking traditions with West Indian rum culture. Today, the rum-raisin flavor profile is considered one of the most iconic for bread pudding.
Its long-standing presence on holiday tables is no surprise: the warm spices, custard aroma, and tender texture make it ideal for winter celebrations.
Ingredients That Make This Bread Pudding Exceptional
Bread pudding relies on a handful of simple ingredients, but this version elevates each one for maximum flavor and texture.
Bread
The ideal bread is enriched and slightly stale. Brioche, challah, French bread, or panettone work beautifully. Their airy interior absorbs custard while still keeping structure.
Raisins
Soaking raisins in rum plumps them and enhances their sweetness, adding warm, boozy flavor to every bite.
Rum
A dark or spiced rum adds depth, caramel notes, and holiday character. Even a small amount infuses the dessert with aroma and warmth.
Milk and heavy cream
A mixture of dairy ensures the custard is silky and rich without being heavy.
Eggs
The backbone of the custard, creating structure and creaminess.
Brown sugar
Adds caramel flavor and assists with browning.
Butter
Adds richness and helps create a crisp top layer.
Warm spices
Cinnamon, nutmeg, and cloves bring unmistakable Christmas flavor.
Salt
Balances sweetness.
Vanilla
Enhances the custard and gives the dessert bakery-style aroma.
Optional flavor additions
Orange zest for freshness
Toasted pecans for crunch
Maple syrup for richer sweetness
A splash of brandy for stronger holiday character
The Best Bread Pudding with Rum and Raisins
Equipment
- saucepan for soaking raisins and heating milk
- mixing bowls for combining ingredients
- whisk for whisking eggs and milk
- ramekins 8 small for individual puddings
- baking dish for water bath
- measuring cups and spoons
Ingredients
- 1 cup raisins
- 1 tablespoon rum
- 1 pound brioche bread, cubed small
- 1/2 cup chopped almonds
- 1 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1 pinch salt
- 2 cups milk
- 4 ounces granulated sugar
- 2 whole eggs
- 4 whole egg yolks
- 1 tablespoon vanilla extract
Instructions
- Place raisins in a saucepan with enough water to cover. Bring to a boil and cook briefly until plump. Drain and transfer to a bowl, stir in rum, and let soak for 20 minutes.
- In a large bowl, combine the soaked raisins, cubed brioche bread, chopped almonds, cinnamon, nutmeg, cloves, and a pinch of salt. Set aside.
- In a saucepan, heat milk and sugar over medium heat until it begins to gently bubble, stirring to dissolve the sugar. In a separate bowl, whisk eggs and egg yolks.
- Slowly whisk the hot milk mixture into the beaten eggs to temper them, adding a little at a time to prevent scrambling. Stir in vanilla extract to complete the custard.
- Preheat oven to 300°F (150°C). Divide the bread mixture evenly into 8 ramekins and pour the custard over top, about 2/3 cup per ramekin.
- Place ramekins into a large baking dish. Fill the dish with hot water to reach 1/3 up the sides of the ramekins, creating a water bath. Bake 45–50 minutes until custard is set and tops are lightly golden.
- Carefully remove ramekins from the water bath and cool slightly before serving. Serve warm and enjoy!
Notes
Serving Suggestion: Serve warm with a drizzle of rum sauce, whipped cream, or a scoop of vanilla ice cream.
Tip: Brioche works beautifully, but challah or croissants also yield a rich texture.
Step-by-Step Guide for Perfect Bread Pudding
Step 1: Prepare the raisins
Warm rum in a small saucepan, pour it over the raisins, and let them soak. This step makes them plump and tender while infusing deep flavor.
Step 2: Prepare the bread
Cut bread into large cubes. Stale bread is ideal because it absorbs custard without turning mushy.
Step 3: Make the custard
Whisk together milk, cream, eggs, brown sugar, spices, vanilla, salt, and melted butter until completely smooth.
Step 4: Combine bread and custard
Pour the custard over the bread in a large bowl. Stir gently to avoid breaking the cubes. Allow the mixture to sit for several minutes to ensure the bread fully absorbs the custard.
Step 5: Fold in rum raisins
Drain excess rum (reserve it for sauce if desired) and fold the raisins into the mixture.
Step 6: Transfer to baking dish
Pour everything into a buttered dish, pressing down lightly to compact the pudding.
Step 7: Bake
Bake until the center is set but slightly jiggly, and the top is golden brown.
Step 8: Rest and serve
Allow to cool slightly so the custard can finish setting. Serve warm with rum sauce, vanilla glaze, ice cream, or whipped cream.
Texture Tips for Holiday-Worthy Bread Pudding
Use stale bread
Fresh bread becomes mushy. Day-old bread keeps structure while absorbing custard deeply.
Make sure the custard is fully absorbed
Let the bread soak for at least 10 minutes before baking. This ensures even moisture throughout the pudding.
Do not overbake
Overbaking leads to a dry, rubbery texture. The pudding should jiggle slightly in the center when removed from the oven.
Bake uncovered
This allows the top to develop its signature golden, crisp finish.
Let it rest before serving
Cooling helps the structure set and improves texture.
Choose the right baking dish
Ceramic or glass dishes heat more evenly and reduce browning on the bottom.
These tips ensure a bread pudding that delivers the perfect balance of creamy interior and crisp top.
Why Rum and Raisins Are the Ultimate Christmas Flavor Pairing
Rum and raisins have long been associated with winter holidays for several reasons:
Warm, deep flavor
Rum brings caramel, vanilla, and molasses notes that complement Christmas spices perfectly.
Seasonal character
Rum is a winter spirit often used in fruitcakes, puddings, nogs, and sauces.
Enhanced raisins
Soaking raisins in rum makes them tender and aromatic.
Holiday nostalgia
The flavor combination is reminiscent of classic Christmas desserts such as rum cake, plum pudding, and spiced fruit breads.
For Christmas baking, rum and raisins offer complexity without requiring additional ingredients.
Optional Sauces for Serving
Bread pudding pairs wonderfully with a variety of sauces. Here are some classic options:
Warm rum sauce
A buttery, sweet, rum-infused sauce that amplifies the rum flavor.
Vanilla custard sauce
A silky, traditional option that adds creaminess.
Caramel sauce
Adds richness and sweetness, especially delicious for Christmas.
Vanilla glaze
A simple finish for those who prefer a lighter topping.
Whipped cream
Adds a soft, airy contrast.
Vanilla ice cream
Melts beautifully over warm bread pudding.
Any of these elevate this traditional dessert into something restaurant-quality.
Variations to Try for Future Blog Content
Cranberry Orange Bread Pudding
Add dried cranberries and orange zest for a brighter winter flavor.
Maple Pecan Bread Pudding
Swap brown sugar for maple syrup and add roasted pecans.
Chocolate Rum Bread Pudding
Use chocolate chips or cocoa for a richer, more decadent version.
Panettone Bread Pudding
Made with Italian panettone for an instant holiday upgrade.
Coconut Rum Bread Pudding
Use coconut milk for a more tropical winter twist.
These variations can become separate posts, helping expand your Christmas dessert category.
How to Store Bread Pudding
Refrigeration
Store tightly covered for up to 4 days.
Reheating
Warm slices in the microwave or oven. A splash of milk restores moisture.
Freezing
Bread pudding freezes well for up to 2 months. Thaw overnight in the refrigerator.
Make-ahead tip
Assemble the pudding and refrigerate overnight. Bake fresh the next day.
Frequently Asked Questions
Can I omit the rum?
Yes. Replace the rum with warm apple juice or orange juice for alcohol-free soaking.
Can I use a different bread?
Yes. French bread, brioche, challah, or panettone all work.
Can I add nuts?
Absolutely. Pecans or walnuts add great texture.
Can I use golden raisins?
Yes. They add a slightly different sweetness and look beautiful.
Can I double the recipe?
Yes. Use a larger baking dish and increase bake time slightly.