Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Rum-Raisin Bread Pudding

Article Image
Scott Phillips

Yield: Yields one 9x13-inch bread pudding

Servings: 12.

A rum-spiked custard and plump raisins take the ultimate in comfort-food desserts beyond mere kids’ fare. Create your own customized bread pudding with the Recipe Maker.

Ingredients

  • 7 large egg yolks
  • 3 large eggs
  • 1-1/4 cup granulated sugar
  • 1 tsp. table salt
  • 6 cups half-and-half
  • 1/3 cup dark rum
  • 1 Tbs. pure vanilla extract
  • 10 cups 1-inch, day-old croissant cubes
  • 1 cup golden raisins, soaked in very hot water for 30 minutes and drained thoroughly

Nutritional Information

      Nutritional Sample Size based on 12 servings
      Calories (kcal) : 460
      Fat Calories (kcal): 210
      Fat (g): 24
      Saturated Fat (g): 13
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 7
      Cholesterol (mg): 235
      Sodium (mg): 480
      Carbohydrates (g): 40
      Fiber (g): 1
      Protein (g): 10

Preparation

  • In a large heatproof bowl, whisk the yolks and eggs. Slowly whisk in the sugar and salt until thoroughly combined. Pour the half-and-half into a medium saucepan. Heat over medium-high heat until steaming but not bubbling. Slowly whisk the half-and-half into the egg mixture until thoroughly combined. Strain the mixture through a fine sieve into a large Pyrex measuring cup or heatproof bowl. Whisk in the rum and vanilla extract.

    Put the bread cubes in a 9×13-inch baking dish and pour the custard on top. Make sure the bread is as submerged in the custard as possible and let cool at room temperature for about an hour. Cover with plastic wrap and refrigerate for at least 5 and up to 24 hours.

    Heat the oven to 325°F. Transfer the bread mixture to a large mixing bowl and gently fold in the raisins. Return the mixture to the baking dish.

    Cover the pudding loosely with foil and bake at 325° F for 70 minutes. Remove the foil and continue to bake until no liquid custard is visible when you poke a small hole in the center with a paring knife, 20 to 40 minutes more.

    Let the pudding cool on a rack. Serve warm, at room temperature, or chilled, with a dollop of whipped cream, if desired.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Topping, VA (409)

Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks