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Rum and Raisin Bread Pudding

This recipe has 30 minutes of idle time.
5 from 1 vote


  • 3 cups of milk
  • 3 tablespoons of butter
  • 1 teaspoon of real Maple Syrup
  • 1 teaspoon of ground cinnamon
  • 3/4 cup packed brown sugar
  • 4 tablespoons of spiced rum
  • 1/2 cup of raisins
  • 7 slices of French bread or Brioche bread cut 1/2 inch thick and then cut into 1 inch cubes
  • 4 eggs, beaten


  • In a medium saucepan, add the milk, butter, maple syrup, cinnamon, brown sugar, rum, and raisins.
  • Bring to a simmer over medium heat and stir until all of the butter is melted and the sugar has disintegrated (approx. 5 minutes).
  • Remove from heat.
  • In a large bowl, add the broken pieces of bread.
  • Pour the milk mixture over the bread.
  • With a large spoon or ladle, press down on the bread to ensure it soaks up the milk.
  • Let stand for 30 minutes at room temperature.
  • Pre-heat the oven to 350 degrees F.
  • After 30 minutes, most of the milk mixture should be absorbed.
  • Slowly pour the beaten eggs over the bread and stir; care to not break all the bread.
  • Transfer the bread mixture to a greased 1.5 quart baking dish or greased ramekins.
  • Bake for approx. 50 minutes.
  • Let stand for a few moments before digging in.