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Rum Raisin Bread Pudding Recipe

Rum Raisin Bread Pudding

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Average Rating:

Total Reviews: 70

Showing 61-70 of 70

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  • on August 03, 2008

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    I'm not a big fan of bread pudding, but I had some French bread in the freezer I wanted to use up. This was the perfect recipe. It came out very well. Next time I may add some crushed pineapple and/or coconut to the mix.

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  • on August 02, 2008

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    I couldn't find Brioche so I used a hearty raisin bread instead and it turned out delicous and I didn't have to add raisins

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  • on August 01, 2008

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    This bread pudding was delicious and easy! My whole family loved it.

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  • on July 27, 2008

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    I made this with leftover hamburger buns, of all things. I substituted golden raisins for regular, and lemon rum for regular rum. The result was a very light-tasting version of bread pudding, which was refreshing since bread pudding can often be very heavy. The recipe was extremely simple, and really only calls for things which are normally on hand. I would definitely make this again!

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  • on July 15, 2008

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    During the show, I printed out this recipe. I had everything on hand. In fact,I had frozen some rolls for when I would make a bread pudding. I decided to make this instead of my usual recipe. This was so easy and so good. My friend who was born and raised in the South gave it a rave! so does my family. Thanks Neely's!!

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  • on July 15, 2008

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    I lived in Memphis for 15 years and moved to North Carolina ~ this bread pudding brought me back to Memphis! It is absolutely delicious! I don't think it even needs the rum sauce. Thanks to the Neeleys for a touch of Memphis!

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  • on July 14, 2008

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    Oh! This bread pudding turned out so moist and full of flavor! Right on! Just like my grandmother made when I was growing up. I was looking for a recipe to use to introduce my kids to bread pudding and they LOVED this one!

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  • on July 14, 2008

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    Lots of great flavor, without the heaviness of most bread puddings. Everyone loved it.

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  • on July 13, 2008

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    I am from Tennessee now living in Pa. and boy do I miss this kind of cooking. The food around here is as bland as Penn State Football.

    I took this wonderful pudding and served it up with a wonderful hard sauce made with 1/4 lb of butter, 1 cup confectioners sugar, and 2 1/2 oz. Meyers Dark Rum (just like the Neelys used for the Pudding. Just cook the sauce down to a heavy consistiency and serve hot over the warm pudding.

    Now if I could just get the Neely's to open an Interstate BBQ in Pa.

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  • on July 12, 2008

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    I have paid sooo much money so many times to have bread pudding, but I have never ventured to make it myself.

    After seeing the beautiful Neely family make it so easily (& with so much love I just had to try it!

    NOW YOU NEED TO!

    Thank you again Neelys...

    ~ Elizabeth

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