Rum Raisin Bread Pudding with Spiced Rum Sauce
Indulge in the ultimate comfort dessert with this Rum Raisin Bread Pudding with Spiced Rum Sauce, a decadent twist on a classic favorite. Made with rich brioche or French bread soaked in a luscious custard of heavy cream, milk, eggs, and warm spices, this bread pudding is elevated by the addition of rum-soaked raisins that infuse every bite with a burst of flavor. Baked to golden perfection, the pudding is then topped with a velvety spiced rum sauce, made from a blend of butter, brown sugar, and creamy spiced rum. Perfect for gatherings or cozy nights in, this easy-to-make dessert comes together in just over an hour and adds a sophisticated flair to any occasion. Serve it warm for a show-stopping finale, and watch as it becomes your go-to treat for decadent indulgence!
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Recipe Information
Ingredients
- 1 cup Raisins
- 0.5 cup Dark rum
- 6 cups Day-old bread (such as brioche or French bread), cubed
- 2 cups Heavy cream
- 1 cup Whole milk
- 4 large Eggs
- 0.75 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 1 tablespoon Butter, melted (for greasing the baking dish)
- 0.5 cup Brown sugar (for spiced rum sauce)
- 4 tablespoons Unsalted butter (for spiced rum sauce)
- 0.25 cup Spiced rum (for spiced rum sauce)
- 0.25 cup Heavy cream (for spiced rum sauce)
- 1 teaspoon Vanilla extract (for spiced rum sauce)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with melted butter.
In a small bowl, combine the raisins and dark rum. Let them soak for at least 15 minutes, stirring occasionally to ensure all raisins are coated.
In a large mixing bowl, whisk together the heavy cream, whole milk, eggs, granulated sugar, vanilla extract, and ground cinnamon until well combined.
Add the cubed bread to the cream mixture, ensuring all pieces are coated. Let it sit for 10 minutes to allow the bread to absorb the custard.
Stir the soaked raisins (including any remaining rum) into the bread mixture, then transfer everything to the prepared baking dish, spreading it out evenly.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the custard is set but still slightly soft in the center.
While the bread pudding bakes, prepare the spiced rum sauce. In a small saucepan over medium heat, melt the butter and stir in the brown sugar until dissolved.
Add the spiced rum and heavy cream to the butter mixture, stirring constantly. Bring to a gentle simmer and cook for 2-3 minutes until the sauce thickens slightly.
Remove the sauce from heat and stir in the vanilla extract.
Once the bread pudding is done baking, let it cool for 5-10 minutes. Serve warm with the spiced rum sauce generously drizzled over each portion.
Nutrition Facts
Calories |
8548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 338.9 g | 434% | |
| Saturated Fat | 181.6 g | 908% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1717 mg | 572% | |
| Sodium | 7837 mg | 341% | |
| Total Carbohydrate | 1131.0 g | 411% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 456.8 g | ||
| Protein | 160.4 g | 321% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 1651 mg | 127% | |
| Iron | 45.8 mg | 254% | |
| Potassium | 3519 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
