Hi Bold Bakers! When I was growing up in Ireland, my mum used to make a delicious and comforting raisin bread pudding to help warm us up during the long, cold winters. Already have an account? However, this is a grown-up twist on my beloved traditional Irish Bread and Butter Pudding — I add more raisins and I soak them in a bit (okay, a lot) of rum. I have a feeling you’ll love this version just as much as I do. (Rum is optional!) My Homemade Rum Raisin Bread and Butter Pudding is a simple, homey dessert you can enjoy winter, spring, summer, fall — and it’s a great way to use up old bread you may have laying around, with just a few more ingredients you’ll already find in your house!
What Is Rum Raisin Bread And Butter Pudding?
Rum Raisin Bread and Butter Pudding is a traditional dessert made with ingredients many people already have in their homes. It’s best served piping hot with a scoop of vanilla ice cream. It’s quite literally a sweet pudding that you make with bread. It’s also one of those desserts that is so good that you’ll think about it all night, and then decide to treat yourself to a serving for breakfast. I won’t ever judge you for that.
What You Need To Make Rum Raisin Bread And Butter Pudding
Measuring Cups and Spoons Microwave safe bowl Mixing bowl 9×13 inch (23 x 33cm) baking dish
How To Make Rum Raisin Bread And Butter Pudding
Taking a sip of rum while making this recipe is optional, but it probably wouldn’t hurt! Here’s how you make this Rum Raisin Bread and Butter Pudding (and don’t forget to get the full recipe with measurements, on the page down below):
Gemma’s Pro Chef Tips For Making Rum Raisin Bread And Butter Pudding
You can leave out the rum if you prefer not to use it. Instead, replace it with 1 tablespoon of vanilla extract. Raisins aren’t the only dried fruit that goes well in this dessert! Experiment with other dried fruit, citrus zest, and extracts. If you use larger dried fruits, like figs or dates, chop them up small. For best results, use day-old bread. If it is slightly stale, it will absorb a lot of liquid but will also hold up better. White bread works, but if you want an extra indulgent dessert, try using my homemade challah or brioche bread! If you have time, let it soak overnight to absorb all the delicious flavors before cooking.
How Do I Store Rum Raisin Bread And Butter Pudding?
You can store it in a refrigerator, in a covered container, for up to 2 days. To reheat, place in a preheated 300°F (150°C) oven for 15 minutes.
Make More Puddings!
Irish Bread & Butter Pudding White Chocolate, Whiskey, and Raspberry Bread Pudding Brownie Bread Pudding
And don’t forget to buy my Bigger Bolder Baking Cookbook! Full (and printable) recipe below!
