Rum-Raisin Bread Pudding with Spiced Rum Sauce

There are certain aromas that, for me, instantly transport me back to cherished moments. The warm, comforting scent of cinnamon and baked bread, especially when infused with the sophisticated sweetness of rum, is one of them. I remember a particularly blustery November evening, huddled around my grandmother’s kitchen island, the air thick with the promise of holiday feasting. She was making her legendary bread pudding, the aroma of rum-soaked raisins weaving through the spiced custard. That dish, with its velvety texture and boozy warmth, was more than just dessert; it was a hug in a bowl, a testament to simple ingredients transformed into something truly magical.

Recipe Overview

• Prep Time: 1 hour 15 minutes (includes soaking time)
• Cook Time: 1 hour 15 minutes
• Total Time: 2 hours 30 minutes (includes soaking and chilling)
• Servings: 12
• Yield: 1 13x9x2-inch baking dish
• Dietary Type: Contains Dairy, Eggs, Gluten

Ingredients

For the Rum-Raisin Bread Pudding:

• 1 cup golden raisins
• 1/4 cup dark rum (or spiced rum)
• 1 (1 lb) loaf cinnamon-swirl bread, cut into 1-inch cubes
• 8 large eggs
• 3 1/2 cups whole milk
• 2 cups granulated sugar
• 1 1/2 cups heavy whipping cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1 pinch ground nutmeg

For the Spiced Rum Sauce:

• 1 cup golden brown sugar, packed
• 1/2 cup unsalted butter
• 1/2 cup heavy whipping cream
• 2 tablespoons spiced rum (or dark rum)
• 3/4 teaspoon ground cinnamon
• 1 pinch ground nutmeg

Equipment Needed

• 13x9x2-inch glass baking dish
• Large mixing bowl
• Whisk
• Medium saucepan (for the sauce)
• Measuring cups and spoons
• Spatula

Instructions

1. Soak the Raisins: Begin by placing the golden raisins in a small bowl. Pour just enough dark rum (or spiced rum) over them to cover. Let them soak for at least one hour, or ideally, overnight. Before you proceed with the recipe, drain any excess rum from the raisins. This step is crucial for infusing the raisins with that wonderful boozy flavor.

2. Prepare the Baking Dish: Generously butter your 13x9x2-inch glass baking dish. This will prevent the bread pudding from sticking and ensure a beautiful presentation once it’s baked.

3. Combine Wet Ingredients: In a large mixing bowl, whisk the eggs until they are well blended. This helps to create a smooth, cohesive custard base.

4. Add Dairy and Spices: To the whisked eggs, add the whole milk, granulated sugar, heavy whipping cream, vanilla extract, ground cinnamon, and ground nutmeg. Whisk everything together thoroughly until all the ingredients are well combined and the sugar has begun to dissolve.

5. Incorporate Bread and Raisins: Gently stir the cubed cinnamon-swirl bread and the drained raisins into the custard mixture. Ensure that all the bread cubes are submerged and coated. The cinnamon-swirl bread itself adds another layer of warmth and spice.

6. Chill the Mixture: Pour the bread and raisin mixture into the prepared baking dish. Cover the dish tightly with plastic wrap or a lid. Place it in the refrigerator to chill for at least 2 hours. This resting period is essential; it allows the bread to fully absorb the custard, resulting in a tender and creamy texture.

7. Preheat the Oven: When you’re ready to bake, preheat your oven to 350°F (175°C).

8. Bake the Pudding: Remove the plastic wrap from the baking dish. Bake the bread pudding uncovered in the preheated oven until it is puffed up and has a beautiful, golden-brown color. This will take approximately 1 hour and 15 minutes. You’ll know it’s done when the center is set but still has a slight wobble, and a knife inserted near the center comes out mostly clean.

9. Cool Slightly: Once baked, remove the bread pudding from the oven. Let it cool slightly for about 10-15 minutes before serving. It’s important to note that the pudding will fall slightly as it cools; this is completely normal and expected.

10. Prepare the Spiced Rum Sauce: While the bread pudding is cooling, prepare the sauce. In a heavy medium saucepan, stir together the golden brown sugar, unsalted butter, heavy whipping cream, spiced rum (or dark rum), ground cinnamon, and ground nutmeg.

11. Simmer the Sauce: Place the saucepan over medium heat. Stir continuously until the butter is completely melted and the mixture is smooth. This should take about 2 minutes.

12. Thicken the Sauce: Bring the sauce to a gentle simmer. Continue to simmer until the sauce has thickened and has reduced to approximately 1 1/2 cups. This process will take about 5 minutes. Be watchful to avoid over-simmering.

13. Serve: Serve the warm bread pudding generously drizzled with the warm Spiced Rum Sauce.

Expert Tips & Tricks

• Bread Choice: While cinnamon-swirl bread is fantastic here, you can also use challah, brioche, or even a good quality day-old white bread. The key is a bread that has a good crumb to soak up the custard without becoming mushy.
• Raisin Soak: If you forget to soak your raisins ahead of time, you can speed up the process by gently warming the rum and raisins in a small saucepan over low heat for a few minutes until the raisins plump up. Be sure to let them cool before adding them to the custard.
• Custard Consistency: For an even richer, more luxurious custard, you can temper the eggs. Whisk them in a bowl, then slowly ladle in about a cup of the warm milk/cream mixture while whisking constantly. Then, pour this tempered mixture back into the main custard. This helps prevent scrambled eggs.
• Sauce Thickness: If your Spiced Rum Sauce seems too thin after 5 minutes, you can continue to simmer it for another minute or two. If it becomes too thick, a splash of extra cream or milk can help loosen it.
• Baking Doneness: The “wobble test” is your best friend here. A slight wobble in the very center is perfect. Overbaking can lead to a dry pudding.

Serving & Storage Suggestions

This Rum-Raisin Bread Pudding is best served warm, straight from the oven, with that luscious Spiced Rum Sauce cascading over it. It’s a showstopper on its own, but a dollop of freshly whipped cream or a scoop of vanilla bean ice cream would be absolutely divine accompaniments.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm individual portions in the microwave or place a larger portion in a low oven (around 300°F or 150°C) for about 15-20 minutes, or until heated through. The Spiced Rum Sauce can also be refrigerated and gently reheated on the stovetop.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	514.3 kcal
Calories from Fat	252 kcal
Total Fat	28 g	43%
Saturated Fat	16.4 g	81%
Cholesterol	222.8 mg	74%
Sodium	97.5 mg	4%
Total Carbohydrate	59.5 g	19%
Dietary Fiber	0.6 g	2%
Sugars	56.2 g	224%
Protein	7.8 g	15%

(Note: Nutritional information is an estimate and can vary based on specific ingredients used.)

Variations & Substitutions

• Boozy Variations: For an even more intense rum flavor, you can also add a tablespoon or two of dark rum directly into the custard mixture along with the milk and cream. If rum isn’t your preference, brandy or a good quality dark whiskey can be substituted in both the raisins’ soak and the sauce.
• Nutty Addition: Toasted pecans or walnuts, chopped coarsely, can be folded into the bread mixture along with the raisins for added texture and flavor.
• Spices: Feel free to adjust the spices to your liking. A pinch of cardamom or a touch of ground ginger can add an interesting complexity to both the pudding and the sauce.
• Dairy-Free/Vegan: This recipe can be adapted for dairy-free and vegan diets. For a vegan version, you would need to use vegan bread, a non-dairy milk (such as almond or soy milk), and a vegan cream substitute. Eggs would be replaced with a binder like a flax egg or cornstarch slurry, and butter in the sauce would be substituted with vegan butter. However, it’s important to note that the texture and richness will be altered.

FAQs

Q: Why does the bread pudding need to chill for 2 hours?
A: Chilling allows the bread cubes to fully absorb the custard mixture, preventing a dry or uneven texture and ensuring a delightfully creamy result.

Q: My bread pudding looks a bit watery. Is that okay?
A: A slight wobble in the center is perfectly normal. If it seems excessively liquid, it might need a bit more baking time. However, remember it will firm up as it cools.

Q: Can I make this bread pudding ahead of time?
A: Yes! You can prepare the bread pudding up to the point of baking, cover it, and refrigerate it for up to 24 hours. Bake as directed, adding a few extra minutes if baking from chilled. The Spiced Rum Sauce can also be made 2 days in advance and reheated.

Q: What kind of bread is best for bread pudding?
A: Slightly stale, dense breads like challah, brioche, or even a good quality white bread work best. They absorb the custard without becoming overly mushy.

Q: How can I tell if the Spiced Rum Sauce is thick enough?
A: The sauce should coat the back of a spoon. It will also thicken further as it cools slightly.

Final Thoughts

This Rum-Raisin Bread Pudding with Spiced Rum Sauce is more than just a dessert; it’s an experience. It’s the perfect comforting finale to a holiday meal, a delightful treat for a cozy evening, or a sophisticated indulgence to share with loved ones. The warm, spiced custard, studded with plump rum-soaked raisins, is elevated by the silky, boozy embrace of the Spiced Rum Sauce. Don’t hesitate to experiment with the variations or to share your own culinary adventures with this recipe. I encourage you to bake it, savor it, and let its comforting embrace fill your home with warmth and sweetness.