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Cinnamon-Raisin Bread Pudding with Rum Sauce

Prep time 20 mins
Chill time 2 hrs
Cook time 55 mins
Stand time 20 mins
Yield Serves: 8


  • Sauce:
  • 2/12 cup whole milk
  • 6 large egg yolks
  • 1/3 cup sugar
  • 3 tablespoons dark rum
  • 1 teaspoon vanilla extract
  • Pudding:
  • 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

Nutrition Information

  • calories 511
  • fat 24 g
  • satfat 12 g
  • protein 13 g
  • carbohydrate 60 g
  • fiber 1 g
  • cholesterol 318 mg
  • sodium 287 mg

How to Make It

  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.