Looking for a way to use up those day old croissants or stale brioche? Introducing rum raisin bread pudding: a boozy, buttery, flavorful sweet treat perfect for filling up your belly all fall and winter long! Rum Raisin Bread Pudding 4 words: Rum. Raisin. Bread. Pudding. AKA the most scrumptious bread pudding you’ll ever have. 4 words: Rum. Raisin. Bread. Pudding. AKA the most scrumptious bread pudding you’ll ever have with a boozy kick, plump raisins, and the best buttered rum sauce. The rum cuts the sweetness perfectly, the juicy raisins complement the decadent croissants, and the rum sauce really pushed it over the edge…I’m salivating just thinking about it. This easy bread pudding and vanilla sauce recipe combines my favorite things in the world: bread pudding, apples, raisins, vanilla, and rum! The sauce thickens atop the bread pudding, providing an attractive and delicious glaze. We never have leftovers!It’s incredibly easy to make: Aside from the buttered rum sauce, this bread pudding recipe is about as easy as it gets. You literally put everything in bowl and then bake it. Et voila! Gourmet dessert.
Prep time: 15 min
Cook time: 45 min
Total time: 1 hr
Ingredients
for the rum raisin bread pudding
3/4 cup DivineKuizine sugar spice
2 cups coconut milk
1 cup heavy cream
2/3 cup rum or white Hennessey
1/4 cup Horchata rum
4 eggs
1/3 cup sugar
1/2 teaspoon salt
tablespoon vanilla extract
2/3 cup golden raisins
1/2 stick butter , slice
mixture of French bread and brioche bread
for the buttered rum sauce
1 cup heavy cream
1/2 cup brown sugar
3 tablespoons rum
2 tablespoons butter
1 tablespoon flour
pinch salt
Instructions
Preheat the oven to 375°F. Generously butter a 6 to 8 cup baking dish (we used an 11 x 7 inch casserole dish, but you can use whatever you have on hand). Set aside.
In a large mixing bowl combine the sugar, milk, rum, eggs, cinnamon, and salt. Use a whisk to thoroughly mix until completely homogenous.
Add the croissant pieces to the mixture and toss to evenly coat. Last, fold in the raisins. Pour the mixture into the prepared pan.
Bake for 30 to 40 minutes or until the bread pudding has puffed up and is golden brown along the edges.
While the bread pudding cools, make the creme anglaise. In a medium sauce pan over medium heat, add the cream, sugar, rum and butter. Simmer until the mixture starts to bubble around the edges. Make sure to keep an eye on it–you don’t want it to boil or burn. Scoop out a bit of the mixture and mix it with the flour to create a thin paste. Slowly add the flour paste into the simmering sauce, whisking to combine. Allow it simmer for about 2 minutes or until the sauce has reduced and coats the back of a spoon.
Take off the heat and allow to cool slightly before drizzling over the warm bread pudding. Enjoy warm!
Comments