Rum Raisin Bread Pudding

A crisp crunchy top with a silky soft rum raisin studded bread custard underneath

Course Dessert

Cuisine Modern Australian

Total Time 1 25

Servings

Calories 522kcal

Author Lee-Ann Grace

Ingredients

500 g sliced brioche loaf
1 cup raisins firmly packed & picked for stalks/seeds
⅓ cup dark rum
4 eggs
600 ml pure cream
½ cup raw/golden caster sugar 100g
¼ teaspoon vanilla paste
2 teaspoon demerara sugar
Butter for greasing

Instructions

Pre heat oven to 160c.
Place rum into a microwave safe container, warm in the microwave for 1 ½ 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.

Notes

If you would like to pimp/plump your raisins, you could pre-soak them for 24 hours before you make the pudding. This makes the raisins super juicy and they really soak in all that rum. Place rum (cold is fine) and raisins in a small leak-proof container and give it a good shake to mix. Then during the next 24 hours periodically give the container another few shakes to redistribute the rum. After 24 hours the raisins will have soaked up all the rum and be super plump and juicy - mmmmm.....

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition