Rum Raisin Bread and Butter Pudding
Rum Raisin Bread and Butter Pudding is the ultimate comfort dessert, blending rich, custardy layers with plump, rum-soaked raisins. With just 20 minutes of prep and an hour in the oven, this dessert transforms humble ingredients into something truly special.
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 9x13 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.
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