Rum Raisin Bread Pudding
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 276
- Total Fat
- 9
- Saturated Fat
- 5
- Carbohydrates
- 39
- Dietary Fiber
- 1
- Sugar
- 25
- Protein
- 7
- Cholesterol
- 95
- Sodium
- 168
- Total: 1 hr 30 min
- Prep: 10 min
- Inactive: 30 min
- Cook: 50 min
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.