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Bread Pudding with Rum and Raisins

Cozy Bread Pudding with Rum and Raisins

This classic Bread Pudding with Rum and Raisins is rich, creamy, and full of comforting flavor. Made with day-old bread soaked in evaporated milk, butter, and cinnamon, then baked with rum-soaked fruit and a caramel layer, it’s a timeless dessert perfect for holidays or cozy weekends.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Caribbean, Latin American
Calories: 527
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup raisins, sultanas, and chopped dry fruit mix (90g)
  • 1/4 cup golden rum (or 2 tbsp non-alcoholic rum flavoring + 4 tbsp water)
  • 2 large eggs
  • 1/2 teaspoon cinnamon powder
  • 2 cups evaporated milk
  • 1/2 cup salted butter, melted
  • 6 cups white bread, diced (about 185g or 10 slices)
  • 1/2 cup granulated sugar (or brown sugar for deeper flavor)
  • 2 tablespoons water (for caramel)
  • boiling-hot water, for bain-marie

Equipment

  • 6-cup bundt cake pan
  • mixer
  • Small saucepan for caramel
  • silicone spatula
  • aluminum foil for covering pan
  • large baking pan for water bath
  • oven

Method
 

  1. Step 1 – Soak the fruit: Combine raisins, sultanas, and chopped dried fruit with rum. Cover and refrigerate overnight or at least 8 hours. Drain and reserve the fruit before baking.
  2. Step 2 – Make the batter: Whisk eggs, condensed milk, and cinnamon powder until smooth. Stir in melted butter, then fold in diced bread. Cover and refrigerate for 1 hour to soak.
  3. Step 3 – Prepare the caramel: In a small saucepan, combine sugar and 2 tablespoons water. Heat until golden brown, swirling to cook evenly. Pour caramel into a 6-cup bundt pan and coat the bottom and sides quickly using a silicone spatula.
  4. Step 4 – Assemble the pudding: Once caramel hardens, spread a layer of soaked fruit on the bottom of the pan. Spoon bread mixture over the fruit, cover tightly with aluminum foil.
  5. Step 5 – Bake in bain-marie: Place the mold into a large baking pan. Fill the outer pan with boiling water halfway up the sides of the mold. Bake at 300°F (150°C) for 1 hour.
  6. Step 6 – Cool and serve: Allow pudding to cool to room temperature. Loosen edges with a toothpick, invert onto a serving plate, and unmold. Serve at room temperature.

Notes

Tips: Soak dried fruit overnight for maximum flavor. For a non-alcoholic version, replace rum with water and dark vanilla extract. Be sure to bake the pudding in a bain-marie to keep it moist and creamy. You can use bread ends and crusts for extra texture. Serve with coffee or a drizzle of rum sauce for a decadent finish.