The Ultimate Boozy Bread Pudding with Hot Butter Rum Sauce
Rum Raisin Bread Pudding is a mash up of two very old west Indian favorites. Who knew boozy Bread Pudding would be so amazing!
Alcohol and sugar go hand and hand. Just like my Vegan Banana pancakes with Maple Whisky Sauce , this Run raisin bread pudding combines the best of both worlds in one dish.
The Rum of choice was Superior Dark Rum by Sainsbury’s, which had a really lovely balanced spiced flavor. It really paired well with the cinnamon, mixed spice and brown sugar.
Bread pudding or Bread & Butter custard is such a simple and easy dessert to make. Its basically baked french toast using a similar custard egg mixture soak which you can see in the Stuffed French Toast with Apple Compote post I made the other day. The only difference is one is baked and one is pan fried (I could be wrong though).
This was definitely a pleasant surprise for the family as West Indians love both Rum & Raisin Ice cream and Bread pudding.
Making Rum Raisin Bread Pudding
Super easy process:
- Start by soaking the raisins in either hot water with rum or overnight in rum.
- Next combine all the liquid ingredients along with the salt, sugar, spices and 1/4 cup of Dark Rum.
- Cube the Brioche buns, place into a bowl then pour in the melted butter, raisins and liquid mixture.
- After soaking for 15 minutes or so, spread into a buttered baking dish and bake for 30 minutes at 350F/150C.
Making Hot Butter Rum Sauce
Hot Butter Rum Sauce is literally just that: Unsalted butter, salt, Brown sugar, Cream and dark rum.
Melt the butter in a saucepan then add in the remaining ingredients apart from the rum. once they have all combined drop in the rum and cook until the alcohol has burned away. If you want the sauce to be a little thicker I suggest using a heavier cream.
Finish by pouring over the Bread pudding and add a little extra for later.
Tips and Notes
- For a stronger Rum Flavor, Soak the Raisins in 1/2 Cup of Rum overnight. The raisins will absorb the alcohol and plump up really nicely.
- I used Brioche bread because of its soft eggy texture but any bread option would work fine.
- Butter the baking dish, which I totally forgot this time.
- Use Heavy whipping cream to make the Rum sauce thicker.
Storing Rum Raisin Bread Pudding
No sweat! Its filled with alcohol so don’t feel bad if its left out overnight. Store in the fridge for up to 1 week for best results.
How to Make Rum Raisin Bread Pudding with Hot Butter Rum Sauce
Taking old West Indian favorites, rum & raisin bread & butter custard with hot rum butter sauce and marrying them into one epic dessert. It Just screams holiday!
In a bowl, combine heavy cream, eggs, vanilla, salt, brown sugar, spices and 1/4 Cup of the dark rum. Meanwhile in a separate bowl soak the raisins in the hot water along with the remaining 1/4 cup of rum.
Next, cut the brioche rolls into cubes, coat with melted butter then submerge into the liquid mixture followed by the raisins, including the rum water. Allow the bread to soak for 15 minutes.
Finally, Butter a baking dish then pour in the bread custard and liquid spreading evenly across. Bake at 350F/150C for 30minutes or until golden brown and toothpick comes out clean.
In a saucepan, melt the butter before adding salt and brown sugar. Bring the sugar to a slight boil then turn down to simmer also putting in the cream and rum.
Continue to stir sauce until it thickens and the alcohol has cooked away. Finally to serve, pour over the bread pudding and let it soak through.
For an intense rum flavor: Soak raisins in 1/2 C of rum overnight. The raisins should absorb the rum resulting in a rich rum flavored raisin.
Ingredients
Directions
In a bowl, combine heavy cream, eggs, vanilla, salt, brown sugar, spices and 1/4 Cup of the dark rum. Meanwhile in a separate bowl soak the raisins in the hot water along with the remaining 1/4 cup of rum.
Next, cut the brioche rolls into cubes, coat with melted butter then submerge into the liquid mixture followed by the raisins, including the rum water. Allow the bread to soak for 15 minutes.
Finally, Butter a baking dish then pour in the bread custard and liquid spreading evenly across. Bake at 350F/150C for 30minutes or until golden brown and toothpick comes out clean.
In a saucepan, melt the butter before adding salt and brown sugar. Bring the sugar to a slight boil then turn down to simmer also putting in the cream and rum.
Continue to stir sauce until it thickens and the alcohol has cooked away. Finally to serve, pour over the bread pudding and let it soak through.
For an intense rum flavor: Soak raisins in 1/2 C of rum overnight. The raisins should absorb the rum resulting in a rich rum flavored raisin.
Drop a comment blow and let me know what you think. If you decide to make any of my recipes leave me a comment or tag me on Instagram @myeagereats or hashtag #myeatereats .
I’d Love to hear from you!
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