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Bread Pudding with Rum and Raisins
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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.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: Caribbean, Latin American
Keyword: bread pudding, easy pudding recipe, holiday dessert, rum raisin bread pudding
Servings: 8 slices
Calories: 527kcal
Cost: 10

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

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

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.