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Rum Raisin Bread Pudding

Bread pudding meets rum raisin in this super easy dessert! Made with simple ingredients, you’ll love this perfectly spiced, boozy bread pudding all fall and winter long.

Bread pudding meets rum raisin in this super easy dessert! Made with simple ingredients, you’ll love this perfectly spiced, boozy bread pudding all fall and winter long.

  • Author: Sarah | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 16 servings 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american
  • Author: Sarah | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 16 servings 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american
Scale:
  • Author: Sarah | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 16 servings 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american

Ingredients

for the rum raisin bread pudding

  • 3/4 cup brown sugar
  • 3 cups milk
  • 1/4 cup rum
  • 5 eggs
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2/3 cup raisins
  • 6 cups of croissant pieces (about 9 croissants)

for the buttered rum sauce

  • 1 cup heavy cream
  • 1/2 cup brown sugar
  • 3 tablespoons rum
  • 2 tablespoons butter
  • 1 tablespoon flour
  • pinch salt

Instructions

  1. 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.
  2. In a large mixing bowl combine the sugar, milk, rum, eggs, cinnamon, and salt. Use a whisk to thoroughly mix until completely homogenous.
  3. Add the croissant pieces to the mixture and toss to evenly coat. Last, fold in the raisins. Pour the mixture into the prepared pan.
  4. Bake for 30 to 40 minutes or until the bread pudding has puffed up and is golden brown along the edges.
  5. 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.
  6. 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