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Rum Raisin Bread Pudding Recipe

Rum Raisin Bread Pudding

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Average Rating:

Total Reviews: 70

Showing 51-60 of 70

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  • on November 28, 2008

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    This was my first time making a bread pudding and boy was it a hit! I could not find brioche bread, so had to use an Italian loaf instead. I also substituted rum for rum extract. It was absolutely yummy. I served it to one of my homegirls fresh out of the oven with a scoop of vanilla ice cream,,,her only words were, "This is sin". I will definitely be adding this to my Christmas menu!

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  • on November 27, 2008

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    Gina and Pat you have outdone yourself with this one. I added cranraisins and raisins and crushed pecans,OMG, family and friends were speechless after trying the RRBP. We are fans of yours here in Brooklyn,New York, and we wonder why we cannot lose any weight.Keep up the good work and we will keep trying your recipes.
    Ruth from Brooklyn,New york

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  • on November 23, 2008

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    This recipe was so easy to make and absolutely delicious! I used challah bread but I think next time I make this dessert I'll use brioche. Thank you Gina and Pat, you guys are a delight to watch, I love your show.

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  • on September 28, 2008

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    I tried Emeril's Bread Pudding and it was excellent yet took a little more time. I wanted something fast, well this tasted just like it took many hours to make. I omitted the raisins and added 1 smashed banana. Made a Rum Sauce-2 tbsp butter, 1/4 brown sugar, 1/4 rum and reduced it down. I put french vanilla ice cream on this and drizzled over the rum sauce. This was absolutely fantastic!

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  • on August 27, 2008

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    OMG!!!! This recipe was not just easy but the taste was WOW!. I took the pudding to my office and everyone enjoyed it. I told them that it came from the Neelys...we watch show during our lunch time... You guys are the best! Thanks.

    Dahlia
    New York

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  • on August 24, 2008

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    This is a great tasting bread pudding. I didn't have brioche, so I used challah. Be so careful with heating the milk. The first time I tried it I looked away for too long and the milk curdled! I started all over by heating the butter, sugar, and raisins, then added the rum and milk. That way the sugar melted before the milk got too hot. BTW, one pkg of raisins is about 1/2 cup if you buy raisins in a six pack snack size. I will surely make this again.

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  • on August 18, 2008

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    This is the best bread pudding!
    I made it with day old baguette,even with the crust on and I doubled the recipe.
    Everyone should try it!
    Thank You so much.

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  • on August 12, 2008

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    This recipe was delicious an very easy to prepare! I didn't add the rum because I didn't have any at hand, but the flavor was still very good. Also I added cinnamon-suger over the top before baking and it gave it a nice crispy topping.

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  • on August 10, 2008

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    I loved the taste of your version ive tried others but not like this

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  • on August 04, 2008

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    Stop thinking about making this bread pudding and just make it! I love bread pudding, but mine was never anything like the desserts in the restaurants... until now.

    I followed the recipe exactly, but I used 6 medium kaiser rolls, since that's what I had on hand. I was concerned that the mixture looked mushy when I put it into my oven, but oh my goodness... it came out great!

    If you want to be over-indulgent, top this with brandy butter sauce (I made my own by melting butter, confectioner's sugar, and adding a Tbs. of brandy, or whipped cream, or vanilla ice cream! This will be a fantastic dessert for Thanksgiving and Christmas!

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