Cinnamon-Raisin Bread Pudding with Rum Sauce

Serves: 8

Cost per Serving:



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2/12 cup whole milk
6 large egg yolks
1/3 cup sugar
3 tablespoons dark rum
1 teaspoon vanilla extract
12 slices cinnamon swirl bread
4 tablespoons unsalted butter
1/2 cup raisins
4 large eggs
2 cups whole milk
1/2 cup heavy cream
1/2 cup sugar
1 teaspoon vanilla extract


Prep: 20 Minutes
Chill: 2 Hours
Cook: 55 Minutes
Stand: 20 Minutes

1. Make sauce: In a large pan, bring milk to a simmer over medium-high heat. Set a fine-mesh strainer over a bowl; put bowl in a container of ice water.

2. In a large bowl, whisk yolks with sugar until thick, about 3 minutes. Gradually whisk in hot milk. Return to pan; cook over low heat, stirring, until slightly thickened and mixture coats the back of a spoon, 3 to 10 minutes. Strain into bowl; stir in rum and vanilla. Let cool, stirring occasionally. Press plastic wrap directly onto the surface; cover and chill for at least 2 hours and up to 2 days.

3. Make pudding: Preheat oven to 350°F; butter a 1 1/2-quart shallow baking dish. Place dish on a foil-lined baking sheet.

4. Spread 1 side of each bread slice with butter. Cut bread into 1-inch pieces, transfer to baking dish and sprinkle with raisins.

5. In a bowl, whisk eggs, milk, cream, sugar and vanilla. Pour over bread. Bake until tip of a knife inserted into center comes out clean, 45 to 55 minutes. Cool for at least 20 minutes. Serve with sauce.

Created date

August 2014

Nutritional Information

Calories 511
Fat 24 g
Satfat 12 g
Protein 13 g
Carbohydrate 60 g
Fiber 1 g
Cholesterol 318 mg
Sodium 287 mg