Bread Pudding with Rum and Raisins [Video+Recipe]

Serving: 6 servings

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)

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.

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.

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.

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.

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.

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.

5 from 1 vote