Portions: 6 servings Calories: 527kcal |
Aromatic, creamy, and spiced, this easy bread pudding recipe combined with rum, raisins, and dry fruits is creamy and moist. But if you don't want rum, fear not: substitutions are suggested for those wishing to abstain.
By - Revised . Original Jan 2, 2017.
Bread Pudding with Rum and Raisins [Video+Recipe].
Why we ❤️ it
The bread pudding is baked in a water bath, in a caramel-covered pan, with dry fruits steeped in rum. Once cooked and flipped (as a flan), the caramel turns into a rum sauce that is to die for.
The result is a custardy flan bread pudding, with bits of rum-flavored fruits and raisins. So amazing, so grown-up.
Bread Pudding with Rum and Raisins [Video+Recipe]
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Utensils and tools
- 6-cup bundt cake pan
- Mixer
- Silicon spatula
- Large baking pan
Ingredients
- ½ cup raisins, sultanas, and chopped dry fruit mix, 90 grams. You can pick and choose what you prefer
- ¼ cup golden rum, (or 2 tablespoons of non-alcoholic rum flavoring plus 4 tablespoons of water)
- 2 large eggs
- ½ teaspoon cinnamon powder, 1.5 grams
- 2 cups evaporated milk
- ½ cup salted butter
- 6 cups white bread, diced, about 185 grams, about 10 slices
- ½ cup sugar (white, granulated), 65 grams. You could also use brown sugar to add a deeper flavor and darker color
- Boiling-hot water, for bain-marie (hot water bath)
Video
Preparation
1. Making fruit mix
Mix raisins, sultanas, dry fruits, and rum, let it sit overnight in the refrigerator (or 8 hours).When it's time to make the pudding, separate the fruit from the rum, discard the rum, and set fruits aside to use later in the preparation.
2. Making batter
- Crack the eggs into a bowl. Add condensed milk and cinnamon powder, and whisk until it is well mixed. Stir in the melted butter.Add the bread and stir until the bread has soaked the liquids. Cover and let it rest in the refrigerator for an hour. At the 30 minute count, preheat the oven to 300 ºF [150ºC], in the meantime, prepare the baking mold as described below.
3. Making the caramel
- We're going to coat the inside of the baking mold with hard caramel. To make the caramel, mix 2 tablespoons of water and sugar in a small saucepan. Heat over medium-high heat until it turns a dark golden color. If it starts getting darker in some spots and not others, stir to cook it evenly. Don't let it burn.Remove from the heat and immediately pour the caramel into the baking pan. Make sure to use a holder to grab the pan, as it will be very hot. Coat the pan with the caramel, working quickly before the caramel sets. You can coat it better by using a silicon spatula.
4. Preparing the mold
- Once the caramel has hardened (about 10 minutes), cover the bottom of the pan with an even layer of the fruit mix.Spoon the pudding mixture into the baking pan, making sure not to disturb the caramel or fruits.Cover the pan very tightly with aluminum foil.
5. Baking
- Place the baking mold into a deep baking tray, and fill the baking tray with boiling-hot water.Carefully place both into the preheated oven, and bake for an hour.Remove from the oven and let it cool to room temperature.
6. Serving
- Once cooled, separate the edge from the pan with a toothpick. Place it on a serving plate and flip. You may need to tap it or shake it a bit to loosen it.Serve at room temperature.
Top tips
- Rum substitution: If you prefer to abstain, soak the fruit in 5 tablespoons of water plus a tablespoon of dark vanilla extract.
- What makes it so moist? Adding liquids (milk, eggs, melted butter) in the right proportion will result in most, creamy bread pudding.
- What else to do with bread ends: Bread ends and the crust can be used to make bread pudding, so if you have enough for this recipe, by any means, use the ends and crust. You can also make breadcrumbs for tasty Dominican meatballs.
Serving suggestions
This luscious bread pudding is perfect for serving with your after-meal coffee or dessert.
Check out this bread pudding for a similar dessert also made by reusing day-old bread. For more rum desserts, check out these mandarine cakes, these rum cakes, and these traditional rum balls.
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Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
I made this exactly as per the recipe. We loved it. Thank you. Also, I am impressed with the beauty and simplicity of your recipes and videos (as well as the entire website), and plan to try more.
Thank you so much for trying and for telling us about your experience.
What do you do with the rum?
Thanks, Katie, for letting me know I had not made it clear: the rum is actually not used again in the preparation.