Photo: Rum Raisin Bread Pudding Recipe
Ingredients
- 3 cups milk
- 3 tablespoons butter
- 1 teaspoons vanilla extract
- 1 teaspoons ground cinnamon
- 3/4 cup packed brown sugar
- 3 tablespoons rum
- 1/2 cup raisins
- 7 (1/2-inch) slices brioche bread, cubed or torn
- 4 eggs, beaten
Directions
Preheat oven to 350 degrees F.
In a large saucepan, add milk, butter, vanilla, cinnamon, brown sugar, rum and raisins and heat until warm. Simmer and stir until sugar dissolves.
Into a large bowl add the cubed bread and pour in the hot milk mixture. Let sit for 30 minutes so the bread absorbs the milk.
Add the beaten eggs to the bread and milk mixture and stir. Pour bread pudding into a buttered 1 1/2-quart baking dish and bake for 50 minutes.
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By rtle_Dallas
DeSoto, TX
on May 05, 2012
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This recipe is so easy and is absolutely wonderful. As some reviews said, I only use 3 eggs but I added ALL the sugar (hey, this is a dessert, added a smashed banana, and some slivered almonds. You gotta give this one a try, you won't regret it!
By carleenmassey
on April 07, 2012
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I have Celiac disease and I made bread pudding with Glutino's raisin and cinnamon gluten free bread (cubed. I added 3 eggs beaten, 3/4 cups white sugar, 1 tsp vanilla, 1/4 tsp salt, 3 1/2 cups of milk.
Sprinkled the top with cinnamon and sugar and baked for 50 minutes at 325 degrees. I made a lemon sauce to cover.
If you are gluten intolerant or know someone who is, this is a wonderful dessert. In fact, everyone, that has eaten this pudding has raved.
By bonabeaner
on March 15, 2012
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Made this bread pudding and it was delicious. I used Italian bread instead of Brioche because I couldn't find any and I let the bread stale before I used it. This made for a less soggy and watery mixture (although I used 1% milk because that's what I had. I used an 8x8 baking pan and I'm not sure if that's why it took longer to cook (added 20 minutes so that's why the 4 star rating.
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