Rum Raisin Bread and Butter Pudding is the ultimate comfort dessert, blending rich, custardy layers with plump, rum-soaked raisins. Each bite offers a perfect balance of creamy, buttery, and slightly boozy flavors, making it a treat that feels indulgent yet familiar. With just 20 minutes of prep and an hour in the oven, this dessert transforms humble ingredients into something truly special. The golden, caramelized top contrasts beautifully with the soft, pillowy interior, creating a texture that’s impossible to resist. Whether served warm or at room temperature, it’s a dish that promises to delight every time.
This pudding is a nostalgic twist on a classic, with the rum adding a sophisticated depth to the sweet, comforting base. The raisins, infused with warmth and spice, burst with flavor in every mouthful, while the bread soaks up the creamy custard for a melt-in-your-mouth experience. Perfect for cozy evenings or special occasions, it’s a dessert that’s as easy to make as it is impressive to serve. In just over an hour, you’ll have a dessert that’s rich, satisfying, and utterly unforgettable. It’s the kind of dish that makes everyone ask for seconds—and the recipe.
Ingredients for Rum Raisin Bread and Butter Pudding
- ¾ cup (3 ¾ oz/106g) raisins (dark or golden raisins work well)
- ¼ cup (2floz/57ml) dark rum (substitute with apple juice for a non-alcoholic version)
- 8 slices (10oz/280g) white bread (crusts on, day-old bread works best)
- ¼ cup (2oz/57g) butter, softened (plus extra for greasing the dish)
- 4 large eggs
- ⅓ cup (2oz/57g) brown sugar (light or dark, depending on preference)
- 2 cups (16oz/450ml) milk (whole milk recommended for richness)
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
Step-by-Step Instructions
- Soak the raisins: Place the raisins and rum in a small microwave-safe bowl. Cover with cling wrap and microwave for 25 seconds. Set aside to let the raisins plump up.
- Preheat the oven: Set your oven to 350°F (180°C) and grease the bottom and sides of a 9×13 inch (23 x 33cm) baking dish with butter.
- Prepare the bread: Butter each slice of bread, then cut into large cubes. Arrange the bread cubes in the prepared baking dish.
- Make the custard: In a bowl, whisk together the milk, eggs, brown sugar, cinnamon, and salt. Stir in the soaked raisins and rum mixture.
- Combine and soak: Pour the custard mixture evenly over the bread cubes. Let it soak for at least 45 minutes, gently pressing down on the bread occasionally to help it absorb the liquid.
- Bake: Place the dish in the preheated oven and bake for 45-55 minutes, or until the pudding is puffed and golden on top.
- Serve: Enjoy warm with freshly whipped cream. Store leftovers in the refrigerator in a covered container for up to 2 days. Reheat in a 300°F (150°C) oven for 15 minutes.
Perfect Pairings: Sauce and Topping Ideas
Elevate your Rum Raisin Bread and Butter Pudding with a drizzle of warm caramel sauce or a dollop of vanilla custard. For a boozy twist, try a splash of extra rum-infused whipped cream. If you’re feeling indulgent, a scoop of vanilla ice cream melts beautifully over the warm pudding.
Make It Your Own: Recipe Variations
Swap the raisins for dried cranberries or chopped apricots for a fruity twist. Use brioche or challah instead of white bread for a richer texture. For a nutty crunch, sprinkle chopped pecans or almonds on top before baking. You can also experiment with different spices like nutmeg or cardamom for a unique flavor profile.
Time-Saving Tips for Busy Bakers
Soak the raisins in rum the night before to save time. Use pre-sliced bread to skip the cutting step. If you’re short on soaking time, press the bread gently into the custard mixture to help it absorb faster. You can also prepare the pudding up to the baking step, cover it, and refrigerate overnight for a stress-free dessert the next day.
Storage and Reheating Made Easy
Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, place individual portions in a 300°F (150°C) oven for 15 minutes or microwave for 30-45 seconds. For best results, cover with foil to prevent drying out. The pudding tastes just as delicious the next day!
Equipment Guidance for Perfect Results
Use a 9×13 inch (23x33cm) baking dish for even cooking. A whisk ensures the custard mixture is smooth and well-combined. If you don’t have cling wrap, a microwave-safe lid works for soaking the raisins. A serrated knife makes cutting the bread into cubes a breeze. Don’t forget an oven thermometer to ensure the perfect bake!
Rum Raisin Bread and Butter Pudding
Ingredients
- ¾ cup raisins
- ¼ cup dark rum
- 8 slices white bread crusts on
- ¼ cup butter softened
- 4 large eggs
- 1/3 cup brown sugar
- 2 cups milk
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
Instructions
- Place the raisins and rum in a small microwave-safe bowl. Cover with cling wrap and microwave for 25 seconds. Set aside and let them plump up.
- Preheat the oven to 350°F (180°C). Butter the bottom and sides of a 9×13 inch (23 x 33cm) baking dish.
- Butter each slice of bread before cutting it into large cubes. Place the bread into your prepared baking dish.
- In a bowl, whisk milk, eggs, brown sugar, cinnamon, and salt. Add in the soaked raisins and rum and stir to combine before pouring the mixture over the bread.
- Let the bread soak for a minimum of 45 minutes to absorb the liquid, gently pressing down on the slices every now and then.
- Bake the pudding for about 45-55 minutes, or until it is puffed and golden.
- Serve warm with freshly whipped cream. Store in the refrigerator in a covered container for up to 2 days. Reheat in a 300°F (150°C) oven for 15 minutes.
