The Best Bread Pudding with Rum and Raisins
This cozy Rum Raisin Bread Pudding combines rich custard with buttery brioche, spiced raisins soaked in rum, and a hint of almond for the perfect warm dessert. Each bite is creamy, aromatic, and irresistibly comforting!
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
Make Ahead: You can prepare the custard and bread mixture up to one day ahead and refrigerate until ready to bake.
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.
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.