Recipe courtesy of Robert Irvine
Total:
1 hr 20 min
Active:
15 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

Directions

Preheat the oven to 350 degrees F.

Slice bread into small cubes, add to a medium bowl and toss with the melted butter. Add the raisins, chocolate chips and raspberries and stir to distribute.

In a medium bowl combine the eggs, whole milk, condensed milk, sugar and vanilla together until well mixed. Pour over the bread mixture and press down gently to help the bread absorb the egg mixture.

Transfer the bread mixture into a large oven proof dish and bake in the preheated oven for about 45 minutes or until the top springs back when touched. Remove from the oven and lightly sprinkle with the rum. Carefully ignite with kitchen lighter or a long kitchen match. Serve in individual bowls with a scoop of vanilla ice cream on top.

IDEAS YOU'LL LOVE

Jade's BBP (Breakfast Bread Pudding)

Recipe courtesy of Giada De Laurentiis

Lemon Bread Pudding

Recipe courtesy of Ree Drummond

Queen's Bread Pudding with Cold Fruit "Soup"

Recipe courtesy of Brian O'Reilly|Robert Irvine

Bread Pudding

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Banana Nut Bread

Recipe courtesy of Kathleen Daelemans

Rum Raisin Rice Pudding

Recipe courtesy of Ina Garten

Classic Banana Bread

Recipe courtesy of Food Network Kitchen

Banana Bread

Recipe courtesy of Mary Sue Milliken|Susan Feniger

English Sticky Toffee Pudding

Recipe courtesy of Marie Simmons

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking