Rum Raisin Bread Pudding

A simple and delicious dessert, Rum Raisin Bread Pudding is always a hit. This recipe has buttery brioche bread soaked in warm rum mixed with eggs to make a quick pudding that’s perfect for entertaining guests!

Rum Raisin Bread Pudding is a type of bread pudding that has soaked raisins in it. It is a dessert that is made with raisins, milk, and eggs.

Are you looking for a method to repurpose those stale croissants or brioche? Introducing rum raisin bread pudding, a boozy, buttery, savory sweet treat great for keeping you warm during autumn and winter.

Bread Pudding with Rum Raisins

4 words: rum, raisins, rum, raisins, raisins, raisins, raisins, raisins, raisins, raisins, Bread and pudding are both delicious. AKA the most delectable bread pudding you’ve ever had, complete with a boozy kick, plump raisins, and the greatest buttered rum sauce you’ve ever had. The rum balances out the sweetness, the juicy raisins match the rich croissants, and the rum sauce took it over the top… Just thinking about it makes me salivate.

Now, I understand if you’re dubious. I used to be a great fan of bread pudding. I’ve always considered it a mushy, bready excuse for a dessert. Until now, that is. This bread pudding is really delicious. It’s buttery, boozy, and delightfully sweet, and it’s quite simple to create. It also feeds a crowd, takes almost little time to prepare, and doesn’t need any unusual ingredients. As the weather begins to cool, it’s the ideal dessert to warm your heart and keep you warm.


What is rum raisin bread pudding, and how do you make it?

Let’s start with a broad discussion of bread pudding. Bread pudding is a popular dish prepared with milk, eggs, and butter. It’s best if the bread is stale. It’s quite simple to create, and it’s also extremely inexpensive. It also reduces food waste and offers you something to do with stale bread, which is a great plus in my view. It may be sweet or savory (hello, rosemary olive oil bread pudding), and a number of flavor combinations can be used. Sticky toffee, buttered rum, cinnamon raisin, and a plethora of other flavors are among the most popular.

This rum raisin bread pudding is clearly my new favorite bread pudding variation. We used a lot of rum, a lot of raisins, and CROISSANTS to make this rum bread pudding. So you already know it’s going to be fantastic. We topped it with a hot buttered rum sauce to really take it to the next level.

Is there anything more I can say?


Rum Bread Pudding Ingredients

So, without further ado, let’s get down to business. To prepare this alcoholic bread pudding dish, you’ll need these 8 simple ingredients. That said, this recipe is quite adaptable, so feel free to use anything you have on hand and alter it to your preferences.

  • Sugar
  • Milk
  • Rum
  • Eggs
  • Cinnamon
  • Salt
  • Croissants
  • Raisins


What are the ingredients for the rum sauce?

Although the rum sauce is technically optional, it is an absolute must in my opinion. This creamy, sweet sauce elevates this bread pudding dish from decent to outstanding. YOU REQUIRE IT.

  • heaviness of cream
  • Brown Sugar is a kind of sugar that is used
  • Rum
  • Butter
  • Flour
  • Salt


What’s the point of making bread pudding?

  • It’s completely adaptable: don’t have any croissants? There is no need to be concerned. You may use whatever sweet bread you like! Do you dislike raisins? Get rid of them. Replace them with dates, berries, bananas, or anything else you choose. Are you not a fan of alcoholic baked goods? Substitute milk for the rum! With this simple, warm treat, the possibilities are unlimited.
  • It’s really simple to make: This bread pudding dish is about as simple as it gets, apart from the buttered rum sauce. Everything is essentially thrown into a dish and baked. And there you have it! Dessert of the highest quality.
  • It reduces food waste: I like a meal that uses basic, inexpensive ingredients. Even better, I like a dish that makes use of something that would otherwise be thrown away. We created this bread pudding using a few day-old croissants we had on hand, and we’re so pleased we did!
  • It caters to a large number of people: On restaurant menus, bread pudding is a popular dessert. It isn’t only because it is delicious. It’s also because it’s really simple to prepare, and easy to manufacture in large quantities. This bread pudding dish is great for the holidays, serving a crowd, or sending to a friend since it travels nicely! Just make sure the buttered rum sauce is on the side and that it’s served hot!




In this very simple dessert, bread pudding meets rum raisin! You’ll adore this deliciously spiced, boozy bread pudding all autumn and winter long since it’s made with basic ingredients.

  • Sarah wrote this article.
  • Time to Prepare: 10 minutes
  • Time to prepare: 45 minutes
  • 1 hour total time
  • 16 servings 1 time
  • Dessert is a category of food.
  • Oven method
  • American cuisine
  • Sarah wrote this article.
  • Time to Prepare: 10 minutes
  • Time to prepare: 45 minutes
  • 1 hour total time
  • 16 servings 1 time
  • Dessert is a category of food.
  • Oven method
  • American cuisine



  • Sarah wrote this article.
  • Time to Prepare: 10 minutes
  • Time to prepare: 45 minutes
  • 1 hour total time
  • 16 servings 1 time
  • Dessert is a category of food.
  • Oven method
  • American cuisine


for the bread pudding with rum and raisins

  • 3/4 cup sugar (brown)
  • 3 quarts of milk
  • a quarter cup of rum
  • 5 eggs
  • a pinch of cinnamon
  • a half teaspoon of salt
  • a third cup of raisins
  • 6 cups croissant crumbs (about 9 croissants)

for the rum-buttered sauce

  • 1 quart of thick cream
  • a half cup of brown sugar
  • rum (three tablespoons)
  • 2 tablespoons unsalted butter
  • 1 teaspoon of flour
  • a pinch of salt


  1. Preheat the oven to 375 degrees Fahrenheit. Butter a 6 to 8 cup baking dish generously (we used an 11 x 7 inch casserole dish, but you can use whatever you have on hand). Remove from the equation.
  2. Combine the sugar, milk, rum, eggs, cinnamon, and salt in a large mixing basin. Using a whisk, carefully combine the ingredients until they are entirely homogeneous.
  3. Toss the croissant pieces in the mixture to evenly coat them. Fold in the raisins last. Pour the mixture into the pan that has been prepared.
  4. Bake for 30 to 40 minutes, or until the bread pudding puffs up and the edges are golden brown.
  5. Make the crème anglaise while the bread pudding cools. Combine the cream, sugar, rum, and butter in a medium sauce pan over medium heat. Cook, stirring occasionally, until the mixture begins to boil around the edges. Keep an eye on it since you don’t want it to boil or burn. Scoop some of the mixture out and combine it with the flour to make a thin paste. Slowly mix the flour paste into the boiling sauce to incorporate it. Allow for 2 minutes of simmering time, or until the sauce has reduced and coats the back of a spoon.
  6. Remove the pan from the heat and cool slightly before sprinkling over the heated bread pudding. Warm up and enjoy!

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Rum raisin bread pudding is a dessert that is made by combining raisins, bread, and rum in a sauce. The warm vanilla sauce adds some sweetness to the dish. Reference: rum raisin bread pudding with warm vanilla sauce.

Frequently Asked Questions

How long do rum soaked raisins last?

A: Rum soaked raisins can last up to a year, but only if they are stored properly.

Why is my bread pudding watery?

What is rum sauce made of?

A: Rum is made from the fermentation of sugar cane juice. Its a liquid that contains alcohol and has strong flavors derived from caramelized sugars, molasses, and fruity esters.

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