Hi Bold Bakers!
When I was growing up in Ireland, my mum used to make a delicious and comforting raisin bread pudding to help warm us up during the long, cold winters.
However, this is a grown-up twist on my beloved traditional Irish Bread and Butter Pudding — I add more raisins and I soak them in a bit (okay, a lot) of rum. I have a feeling you’ll love this version just as much as I do. (Rum is optional!)
My Homemade Rum Raisin Bread and Butter Pudding is a simple, homey dessert you can enjoy winter, spring, summer, fall — and it’s a great way to use up old bread you may have laying around, with just a few more ingredients you’ll already find in your house!
What Is Rum Raisin Bread And Butter Pudding?
Rum Raisin Bread and Butter Pudding is a traditional dessert made with ingredients many people already have in their homes. It’s best served piping hot with a scoop of vanilla ice cream. It’s quite literally a sweet pudding that you make with bread.
It’s also one of those desserts that is so good that you’ll think about it all night, and then decide to treat yourself to a serving for breakfast. I won’t ever judge you for that.
What You Need To Make Rum Raisin Bread And Butter Pudding
How To Make Rum Raisin Bread And Butter Pudding
Taking a sip of rum while making this recipe is optional, but it probably wouldn’t hurt! Here’s how you make this Rum Raisin Bread and Butter Pudding (and don’t forget to get the full recipe with measurements, on the page down below):
- Place the raisins and rum in a small microwave-safe bowl. Cover with cling wrap and microwave for 25 seconds. Set them aside and let them plump up.
- Butter the bottom and sides of a 9×13 inch (23 x 33cm) baking dish.
- Butter each slice of bread and then cut them into large cubes. Place the bread into your prepared baking dish.
- In a bowl, whisk together the milk, eggs, brown sugar, cinnamon, and salt.
- Add in the soaked raisins and rum, stir to combine, and then pour the mixture over the bread.
- Let the bread soak in this mixture for 45 minutes. You’ll want to press the slices down, now and then, to ensure they are absorbing as much liquid as possible.
- Bake the pudding for about 44-55 minutes in a preheated 350°F (180°C) oven, or until it is puffed and golden.
Gemma’s Pro Chef Tips For Making Rum Raisin Bread And Butter Pudding
- You can leave out the rum if you prefer not to use it. Instead, replace it with 1 tablespoon of vanilla extract.
- Raisins aren’t the only dried fruit that goes well in this dessert! Experiment with other dried fruit, citrus zest, and extracts. If you use larger dried fruits, like figs or dates, chop them up small.
- For best results, use day-old bread. If it is slightly stale, it will absorb a lot of liquid but will also hold up better.
- White bread works, but if you want an extra indulgent dessert, try using my homemade challah or brioche bread!
- If you have time, let it soak overnight to absorb all the delicious flavors before cooking.
How Do I Store Rum Raisin Bread And Butter Pudding?
You can store it in a refrigerator, in a covered container, for up to 2 days. To reheat, place in a preheated 300°F (150°C) oven for 15 minutes.
Make More Puddings!
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
A grown-up twist on my beloved traditional Irish Bread and Butter Pudding, my Rum Raisin Bread and Butter Pudding recipe has even more raisins and I soak them in a bit of rum.
Servings: 8 people
- ¾ cup (3 ¾ oz/106g) raisins
- ¼ cup (2floz/57ml) dark rum
- 8 slices (10oz/280g) white bread (crusts on)
- ¼ cup (2oz/57g) butter, softened
- 4 large eggs
- 1/3 cup (2oz/57g) brown sugar
- 2 cups (16oz/450ml) milk
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
Place the raisins and rum in a small microwave-safe bowl. Cover with cling wrap and microwave for 25 seconds. Set aside and let them plump up.
Preheat the oven to 350°F (180°C). Butter the bottom and sides of a 9×13 inch (23 x 33cm) baking dish.
Butter each slice of bread before cutting it into large cubes. Place the bread into your prepared baking dish.
In a bowl, whisk milk, eggs, brown sugar, cinnamon, and salt.
Add in the soaked raisins and rum and stir to combine before pouring the mixture over the bread.
Let the bread soak for a minimum of 45 minutes to absorb the liquid, gently pressing down on the slices every now and then.
Bake the pudding for about 45-55 minutes, or until it is puffed and golden.
Serve warm with freshly whipped cream. Store in the refrigerator in a covered container for up to 2 days. Reheat in a 300°F (150°C) oven for 15 minutes.