Rum Raisin Bread Pudding

I really think that bread pudding does not get enough credit. It is such a fantastic, custardy dessert that is so easily customized. I’ve never met one I didn’t like. Since I made a whole bunch of yummy homemade brioche, I decided to use some to make an incredible version of this unsung dessert. If you don’t want to bake your own, brioche from the bakery is just as amazing. I like to use day old brioche for this rum raisin bread pudding because it soaks up the custard better.

I prepared the raisins first. They boiled in water for just a few minutes until they plumped up. Then I let them soak in dark, spiced rum for 20 minutes while I gathered everything else.
It was too hard to get an accurate volume measurement for the bread. So I weighed out my cubed brioche to get a pound. It was just stale enough to be perfect!
I mixed the bread with those gorgeous, plump rum soaked raisins, chopped almonds and lots of spices. That became the amazing base for the rum raisin bread pudding. Then it was time to start the custard. Letting the bread base sit and meld together while I made the custard helped develop more flavor.
The custard was not that different from making a basic custard to make French toast. In fact, this whole rum raisin bread pudding is not much different from making a French toast casserole. The only difference here was that the custard cooked slightly to dissolve the sugar. I was also careful to add the hot milk and sugar mixture slowly to my eggs so that they didn’t scramble.
This recipe yielded enough to make 8 little individual rum raisin bread pudding desserts. I divided the bread mixture among the ramekins before I poured the luscious custard over all of them. Then I set all of the ramekins in a water bath. That allowed the custard to cook really gently without curdling.

Oh my goodness, having one of these warm out of the oven was like a huge hug. The custardy bread, warm spices and boozy raisins just worked so well together. Hope you all love this dessert too! xoxo

Rum Raisin Bread Pudding
Rum Raisin Bread Pudding
Rum Raisin Bread Pudding
Rum Raisin Bread Pudding




4.67 from 3 votes
Rum Raisin Bread Pudding
Rum Raisin Bread Pudding
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins

Rum raisin bread pudding is such a warmly flavored, custardy delight! Day old buttery brioche makes the most fantastic base.

Course: Dessert
Keyword: Bread Pudding, Rum Raisin Bread Pudding
Servings: 8 individual bread puddings
Calories: 433 kcal
Author: Jeanie and Lulu's Kitchen
  • 1 cup raisins
  • 1 tablespoon rum
  • 1 pound brioche bread cubed small
  • 1/2 cup chopped almonds
  • 1 tablespoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1 pinch salt
  • 2 cups milk
  • 4 ounces granulated sugar
  • 2 whole eggs
  • 4 whole egg yolks
  • 1 tablespoon vanilla extract
  1. First, prepare the raisins. Put them 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. Add the rum 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. Then stir the raisins with the cubed bread, almonds, cinnamon, nutmeg, cloves and salt. Set it aside and start on the custard.
  2. Bring the milk and sugar to a low boil in a saucepan, stirring occasionally to dissolve the sugar. Meanwhile, whisk the eggs and egg yolks until they are completely beaten. 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. Then the custard is done and it is time to assemble everything.
  3. Pre-heat the oven to 300 degrees 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. 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. Bake them until the custard sets and the top starts to brown, about 45 to 50 minutes. Serve warm immediately and enjoy!
Nutrition Facts
Rum Raisin Bread Pudding
Amount Per Serving (1 bread pudding)
Calories 433 Calories from Fat 172
% Daily Value*
Fat 19.1g29%
Saturated Fat 2.2g14%
Cholesterol 151mg50%
Sodium 70mg3%
Potassium 246mg7%
Carbohydrates 56.9g19%
Fiber 2.5g10%
Sugar 28.3g31%
Protein 10.6g21%
Calcium 100mg10%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.



8 thoughts on “Rum Raisin Bread Pudding”

  1. Yessss! Love bread pudding. So much flavor and love how it melts in my mouth. Rum raisin is a flavor I’ve only started to like but man, was I missing out! Now, I get it all the time at the ice cream shop!

    1. Same! I just started getting into rum raisin when I had it in gelato a few years ago. Now I love it, and it was so great in this bread pudding. Thanks so much for checking out the post!! 🙂

  2. Yummy. It sounds heavenly. I’ve always been a fan of bread pudding and this is the perfect season for it.

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