Raisins plumped in rum contribute the signature flavor to this custardy pudding. If you like, sprinkle each serving with granulated or confectioners’ sugar.
Adapted from Williams-Sonoma
Rum-Raisin Bread Pudding
- 1/2 cup golden raisins
- 1/4 cup dried cranberries
- 1/4 cup rum or brandy
- 4 cups day-old bread cubes, each about 1/2 inch square (challah or another egg bread, such as brioche or panettone)
- 1/2 cup sugar
- 1/3 cup unsalted butter, melted and cooled
- 3 eggs, beaten
- 1 1/2 cups milk
- 1 1/2 tsp. vanilla extract
- ice cream for serving or Crème Anglaise
In a small bowl, combine the raisins, cranberries, and rum and let stand for 30 minutes.
While the raisins are soaking, preheat an oven to 325°F. Butter an 8-inch square baking dish or 4 to 6 custard cups.
In a large bowl, beat together the sugar, butter, eggs, milk, and vanilla until well blended. Stir in the bread cubes, cranberries, and raisins and rum. Let stand until the bread cubes soak up most of the liquid, about 5 minutes. Stir again and pour into the baking dish or divide among the custard cups.
Bake until a knife inserted into the center comes out clean, 30 to 40 minutes for custard cups, 50 to 60 minutes for the baking dish.
Remove from the oven and serve hot or at room temperature. Sprinkle each serving with granulated or confectioners' sugar. Serve with ice cream or Crème Anglaise.