Spiced Rum and Raisin Bread Pudding

Amy Massey
by Amy Massey
8 Servings
1 hr 25 min

This spiced rum and raisin bread pudding is my take on a classic traditional dessert with an adult twist! The spiced rum and golden raisins pair perfectly well together and the chocolate chips in the brioche give an added sweetness.


Easy to put together, this pudding is a perfect recipe for the amateur baker and it is great for serving at a dinner party as it is all in one dish and serves 8 large portions.


If you want to make the dish alcohol free, this recipe works perfectly well without the addition of the rum too.

A cheeky twist on a traditional dessert that is perfect for sharing.

Pairs perfectly with Jamaican rum!

Tastes great served with pouring cream.

Spiced Rum and Raisin Bread Pudding
Recipe details
  • 8  Servings
  • Prep time: 35 Minutes Cook time: 50 Minutes Total time: 1 hr 25 min
Show Nutrition Info
Hide Nutrition Info
Ingredients
  • 250g brioche bread with chocolate chips
  • 700ml milk
  • 45g unsalted butter
  • 1 tsp vanilla extract
  • 1 tsp ground cinammon
  • 150g dark soft brown sugar
  • Large handful golden raisins
  • 4 tbsps spiced rum
  • 4 eggs, beaten
  • Pouring cream to serve, optional
Instructions
Preheat the oven to 180 degrees celcius.
Combine the milk, butter, vanilla cinnamon, brown sugar, rum and raisins in a saucepan.
Place over a medium heat and simmer until the sugar has dissolved, stirring occasionally.
Tear the brioche into chunks and place in a large mixing bowl.
Tip the hot milk mixture over the bread and leave to stand for 30 mins to allow the bread to soak up all of the milk.
Add the beaten eggs to the milk mixture and stir in.
Grease a baking tin and pour the mixture into the tin.
Bake in the preheated oven for 50 minutes.
Once cooked, allow to cool slightly in the tin before serving. Serve with pouring cream, if desired.
Tips
  • You can easily omit the rum of you want to make this dish alcohol free.
  • Just use regular brioche bread if you can't source it with the chocolate chips.
  • This recipe is a great way of using stale bread!
Amy Massey
Want more details about this and other recipes? Check out more here!
Go
Comments
Next
More Recipes
Asparagus, Bacon, and Egg Croissants
Jennifer Howard| Cottage On Bunker Hill Jennifer Howard| Cottage On Bunker Hill
Peanut Butter Rice Krispie Balls
Midwestern HomeLife Midwestern HomeLife
Hamburger and Potato Casserole
Sula ** sulaandspice.com Sula ** sulaandspice.com
Bread Pudding With Cinnamon & Raisins
Ellen Christian - Confessions of an Overworked Mom Ellen Christian - Confessions of an Overworked Mom
Strawberry Crumb Bars With Lemon Glaze
Pallet and Pantry Pallet and Pantry
Burrata Appetizers With Peaches & Pistachios
Gift of Hospitality Gift of Hospitality
Gluten-Free Dumplings & Dipping Sauce
Sara Laya Sara Laya
Easy Coconut Shrimp Tacos
Stacy Ling | Bricks 'n Blooms Stacy Ling | Bricks 'n Blooms
Boxed Cake Mix Cookie Crinkles Recipe
Laura Kelly Designs Laura Kelly Designs
Irish Coffee Cake
Amy Manes Amy Manes
Easy Keto Onion Rings With Cheese
Susan Susan
Carrot Cake Dip Recipe
Reesa @ Mommalew.com Reesa @ Mommalew.com
Walking Taco Casserole With Fritos
Midwestern HomeLife Midwestern HomeLife
White Chocolate Lemon Cheesecake Bars
The Floured Countertop The Floured Countertop
Crescent Roll Cinnamon Rolls
When Is Dinner When Is Dinner
Million Dollar Spaghetti Recipe
Debi Murray Debi Murray
Traditional Sweet Italian Easter Bread
Wine a Little Cook a Lot Wine a Little Cook a Lot
Chocolate Rolls (bollitos De Pan)
Rosa Seidenwar Rosa Seidenwar
About Privacy Terms Guidelines Support Advertise
© 2024  Foodtalkdaily.com By Hometalk Inc.