Rum raisin bread pudding

Rum raisin bread pudding


Be the first to make this!

About this recipe: A little more indulgent than your typical bread and butter pudding! The raisins are soaked in dark rum and combined with torn pieces of French bread. Feel free to use any stale bread you have to hand, however.


Serves: 4 

  • 80g raisins
  • 100ml dark rum
  • 500ml milk
  • 75g butter
  • 200 to 300g day-old French bread, torn into bite-sized pieces
  • 3 eggs
  • 100g brown sugar

Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

  1. Soak raisins in rum for half an hour.
  2. Meanwhile, warm the milk and butter in a saucepan till butter is melted; do not boil. Preheat oven to 160 C / Gas 2/3.
  3. In a large bowl combine the warm milk and butter with the bread; add rum-soaked raisins and mix together. In another bowl beat eggs with sugar, then add to the bread mixture and fold in till well combined. Once all of the bread pieces are well soaked, pour into lightly greased baking dish.
  4. Bake in preheated oven for 45 minutes, or till golden and set in the centre.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate