Rum Raisin Bread Pudding

80 Ratings
Recipe courtesy ofThe Neelys

Total: 1 hr 30 min Prep: 10 min Cook: 50 min

Yield: 8 to 10 servings

Level: Easy



  • 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


  • 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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80 Ratings

This was a fun project to do.  I used a loaf raisin bread, it saved me from putting in the raisins, I used rum extract in stead of rum.  Followed the recipe to the end.  Wl-La one pan of bread pudding!!   Not bad for a guy 78 years old.    J. Clark See All Reviews Post Review

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