Looking for a way to use up those day old croissants or stale brioche? Introducing rum raisin bread pudding: a boozy, buttery, flavorful sweet treat perfect for filling up your belly all fall and winter long!
Rum Raisin Bread Pudding
4 words: Rum. Raisin. Bread. Pudding. AKA the most scrumptious bread pudding you’ll ever have with a boozy kick, plump raisins, and the best buttered rum sauce. The rum cuts the sweetness perfectly, the juicy raisins complement the decadent croissants, and the rum sauce really pushed it over the edge…I’m salivating just thinking about it.
Now, if you’re skeptical I get it. I used to not be a big bread pudding person. I always thought of it as a mushy, bready, excuse of a dessert. Until now. You guys…this bread pudding is SO good. It’s buttery; it’s boozy; it’s perfectly sweet; and it’s super easy to make. Plus it feeds a crowd, requires virtually zero prep time and doesn’t call for any crazy ingredients. It’s the perfect heart warming, cozy dessert to fill your belly with as the temperatures start to drop.
What is rum raisin bread pudding?
Well, first let’s discuss bread pudding in general. Bread pudding is a popular dessert made with bread (preferably stale bread), milk, eggs, and butter. It’s incredibly easy to make, super simple, and also really cheap. Plus it eliminates food waste and gives you a use for stale bread, which is a huge win in my book. It can be sweet or savory (hello, rosemary olive oil bread pudding) and can be made with a variety of different flavor combos. Some of the most popular are sticky toffee, buttered rum, cinnamon raisin…the options are endless.
Obviously my new favorite iteration of bread pudding is this rum raisin bread pudding. We made this rum bread pudding with a very heavy pour of rum, tons of raisins and CROISSANTS. So, like, you know it’s going to be goooooooood. To really push things over the edge we topped it with a hot buttered rum sauce.
Need I say more?
Ingredients for Rum Bread Pudding
Alright, so let’s get down to the details. You’ll need these 8 simply ingredients to make this boozy bread pudding recipe. That being said, this recipe is incredibly forgiving, so feel free to use what you have on hand and tweak it to what works for you.
What do you need to make the rum sauce
The rum sauce is technically optional, but in my mind it’s a nonnegotiable. This creamy, sweet sauce takes this bread pudding recipe from very good to flipping fantastic. YOU NEED IT.
Why you need to make bread pudding
It’s super customizable: Don’t have croissants on hand? No worries. you can use any type of sweet bread! Don’t like raisins? Ditch ’em. Or swap them out for dates, berries, bananas…whatever you want. Not into boozy baked goods? Replace the rum with milk! The options are endless with this easy, cozy dessert.
It’s incredibly easy to make: Aside from the buttered rum sauce, this bread pudding recipe is about as easy as it gets. You literally put everything in bowl and then bake it. Et voila! Gourmet dessert.
It prevents food waste: I love a recipe that calls for easy, simple, cheap ingredients. Even more, I love a recipe that uses up something that would’ve otherwise ended up in the trash. We made this bread pudding with a few day old croissants we had lying around and, boy oh boy, are we glad we did!
It serves a crowd: Bread pudding is often a dessert you see on restaurant menus. And it’s not just because it’s scrumptious. It’s also because it’s incredibly easy to make, and also easy to make a lot of. This bread pudding recipe is perfect for the holidays, feeding the whole family, or dropping off for a friend–it travels very well! Just make sure to keep the buttered rum sauce on the side and serve it hot!
Preheat the oven to 375°F. Generously butter a 6 to 8 cup baking dish (we used an 11 x 7 inch casserole dish, but you can use whatever you have on hand). Set aside.
In a large mixing bowl combine the sugar, milk, rum, eggs, cinnamon, and salt. Use a whisk to thoroughly mix until completely homogenous.
Add the croissant pieces to the mixture and toss to evenly coat. Last, fold in the raisins. Pour the mixture into the prepared pan.
Bake for 30 to 40 minutes or until the bread pudding has puffed up and is golden brown along the edges.
While the bread pudding cools, make the creme anglaise. In a medium sauce pan over medium heat, add the cream, sugar, rum and butter. Simmer until the mixture starts to bubble around the edges. Make sure to keep an eye on it–you don’t want it to boil or burn. Scoop out a bit of the mixture and mix it with the flour to create a thin paste. Slowly add the flour paste into the simmering sauce, whisking to combine. Allow it simmer for about 2 minutes or until the sauce has reduced and coats the back of a spoon.
Take off the heat and allow to cool slightly before drizzling over the warm bread pudding. Enjoy warm!
Keywords: rum raisin bread pudding, rum bread pudding, bread pudding