Rum and raisin – yum.
Bread pudding – yum.
Rum raisin bread pudding – only seems natural right?
SUPER easy, just cube up some brioche, add rum soaked raisins and pour over custard & bake. Couldn’t be more simple. Dessert sorted.
Your end result is a pudding that is crisp and crunchy on top, with a silky soft raisin (+rum!) studded bread custard underneath…need I say more?
If you want to pimp (and plump!) up your raisins I have included a tip at the end of the recipe. It takes a little extra time but it is worth the effort, they turn into little squishy bombs of rum/raisin goodness!?
Enjoy! – I know I did – just after I took these shots can you guess what I ate for lunch?
Rum Raisin Bread Pudding
- 500 g sliced brioche loaf
- 1 cup raisins firmly packed & picked for stalks/seeds
- 1/3 cup dark rum
- 4 eggs
- 600 ml pure cream
- 1/2 cup raw/golden caster sugar 100g
- 1/4 tsp vanilla paste
- 2 tsp demerara sugar
- Butter for greasing
- Pre heat oven to 160c.
- Place rum into a microwave safe container, warm in the microwave for 1 1/2 mins - the rum should be just starting to boil.
- Add raisins to hot rum and mix to coat thoroughly, then stir periodically until rum is absorbed by raisins (see notes).
- Grease a 20cm x 30cm x 5cm high baking dish (8 inch x 12 inch x 2 inch high).
- Cut each slice of brioche into 16 even cubes.
- Whisk together cream, eggs, sugar and vanilla until smooth.
- Combine brioche and raisins, then add brioche mixture to baking dish in an even layer - try to make sure that the raisins are evenly distributed.
- Carefully pour cream mixture over brioche, making sure to completely moisten the top layer of bread.
- Bake for 40 mins.
- Remove from oven, sprinkle demerara sugar evenly over the pudding, bake for a further 20 mins, then serve.