Rum Bread Pudding

3 MAY 2020

Bread pudding is found all around the world in different forms and flavors, most are sweet, but there are even a few salty recipes involving eggs and pork. Bread pudding is a classic left-over dish as it is made with old bread, the French call it “lost bread” (pain perdu), and the most basic food ingredients, eggs and dairy.

The sauce is what makes bread pudding irresistible

This recipe’s nearest relative is the Louisiana bread pudding which they top a bourbon or rum sauce. You don’t need to strictly follow the recipe, you can get creative or practical depending on what you may have in the kitchen. You can add apples and walnuts, maybe pineapple even, or make a citrus version with a vodka sauce instead of the rum sauce.

About the bread

You can pretty much use any type of bread, but with some adjustments. The reason French bread works well is that is not overly moist to begin with and has open pores that soak up liquids without falling apart like American white toasting bread. How long you will soak the bread in the mix depends on how dry it is. You can use same-day French bread, but day-old bread turns out better, less soggy. A week-old French bread will work as well but needs to soak several hours in the mix. I would prefer to keep week-old French bread to make bread crumbs. If you need to use white toast bread which tends not to dry up very much as it gets old, often getting moldy instead, then dry it in a toaster or a low-heat oven first, else it will not pick up the mix very well. Pastry bread, croissants, etc.? Sure, you can! But you may need to reduce the sugar in the mix to account for the sweetness of the pastry bread.

Ingredients for the pudding:

  • Bread - enough to fill your baking dish.
  • 3 cups - 7dl milk.
  • 2-3 eggs.
  • 1/4 cup - 60gr butter.
  • 3/4 cup - 120gr raisins.
  • 3/4 cup - 150gr raw or brown sugar.
  • 1 shot of rum. Black or dark rum is best.
  • 1 tsp vanilla.
  • 1 tsp cinnamon (skip if you use pineapple!).
  • Optional: Apple or other fruits.

Steps for the pudding:

  1. Soak the raisins in warm water and a little rum
  2. Cut enough bread to fill the baking dish
  3. Dice the fruits you wish to add to the pudding
  4. Melt sugar and butter with the milk on low heat
  5. Add vanilla and cinnamon
  6. Add beaten eggs and the rum
  7. Soak the bread 30 minutes to 2 hours (depending on the bread)
  8. Add raisins and optional fruits
  9. Pour in the baking dish
  10. Bake 50 minutes at 350F - 180C

Ingredients for the sauce:

  • 3/4 cup - 150gr raw or brown sugar.
  • 1/4 cup - 60gr butter.
  • 1/2 cup - 1.2dl cream.
  • 1 shot of rum. Black or dark rum is best.

Steps for the sauce:

  1. Melt sugar and butter in the cream on low heat
  2. Add the rum after cooling

Extra tip:
To make it look good (like on the picture at the top of the page), sprinkle bread crumbs before baking!