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RECIPE
13 INGREDIENTS8 STEPS1HR 30MIN

Rum Raisin Bread Pudding

4.5
2 Ratings
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
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This is such a fantastic, custardy dessert that is so easily customized. It's sweet and is perfect for family parties.

1HR 30MIN

Total Cooking Time

13

Ingredients
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
GO TO BLOG
Ingredients
US / METRIC
Servings:
8
Serves 8
Ingredient List
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4
Eggs , separated
yolks only
Bread Mixture
1 cup
Raisins
1 Tbsp
13 cups
Brioche , cubed
1/2 cup
Chopped Almonds
1 Tbsp
Ground Cinnamon
1/2 tsp
Ground Nutmeg
1/2 tsp
Whole Cloves
1 pinch
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Directions

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Step 1
Put the Raisins (1 cup) in a medium saucepan and add enough water to submerge them. Bring the water to a boil and let the raisins plump up in it. Then drain them and transfer them to a bowl.
Step 2
Add the Rum (1 Tbsp) and stir it all together. Let the raisins soak up the rum for 20 minutes or so while you gather and measure out the rest of the ingredients.
Step 3
Stir the raisins with the Brioche (13 cups) , Almonds (1/2 cup) , Ground Cinnamon (1 Tbsp) , Ground Nutmeg (1/2 tsp) , Whole Cloves (1/2 tsp) , and Salt (1 pinch) . Set it aside and start on the custard.
Step 4
Bring the Milk (2 cups) and Granulated Sugar (1/2 cup) to a low boil in a saucepan, stirring occasionally to dissolve the sugar. Meanwhile, whisk the Eggs (2) and the Eggs (4) Yolks until they are completely beaten.
Step 5
When the milk is gently bubbling, slowly whisk it into the eggs. Do just a little at first so that the eggs do not scramble. Once you have whisked in all of the milk, whisk in the Vanilla Extract (1 Tbsp) . Then the custard is done and it is time to assemble everything.
Step 6
Preheat the oven to 300 degrees F (150 degrees C) and get out 8 individual ramekins. Divide the bread mixture evenly among the eight ramekins. Then evenly pour the custard over the bread in each ramekin. It takes roughly 2/3 of a cup per ramekin.
Step 7
Then get out either a large 9 x 13 baking dish or two 8 x 8 baking dishes and place the ramekins in them. Fill the baking dishes with water to go about 1/3 of the way up the sides of the ramekins, being careful not to get any in the bread puddings.
Step 8
Bake everything until the custard sets and the top starts to brown, about 45 to 50 minutes. Serve warm immediately and enjoy!

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