Rum Raisin Bread Pudding

Bread pudding is pure comfort food, it’s the fuzzy slippers of desserts. This Rum Raisin Bread Pudding features not only raisins and rum, but grated apples for moisture and flavor, cinnamon and nutmeg for warm spice.

rum raisin bread pudding

The basics of bread pudding are simple, slightly stale bread cubes soaked in custard and baked until set. Simple, yet the variations and possibilities are endless.

For my Rum Raisin Bread Pudding base I used a bag of store-bought potato bread cubes leftover from the Thanksgiving stuffing I never made. Use any yeast bread you have available, but don’t use “quick bread” or muffins. You need the structure of a yeast bread to hold the custard without the whole thing turning to mush.

bread pudding prep
  1. Everything ready to mix; bread cubes tossed with spices, raisins and apples with rum and vanilla, and custard made with milk, eggs and sugar
bread pudding custard
  1. Slowly pour the custard over the bread cubes and allow it to absorb while the oven pre-heats.
warm bread pudding
  1. Enjoy it warm from the oven. No need to wait for it to cool, dig right in!
rum raisin bread pudding

That’s pretty much it. Even if you don’t like to bake, Rum Raisin Bread Pudding is a quick and simple home-made dessert that’s sure to be a crowd-pleaser.

rum raisin bread pudding

If you love this recipe as much as I do, I’d really appreciate a 5-star review.

rum raisin bread pudding
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5 from 1 review

Rum Raisin Bread Pudding

This Rum Raisin Bread Pudding features raisins. rum, grated apples, cinnamon and nutmeg.
Prep Time20 minutes
Bake Time30 minutes
Total Time50 minutes
16 servings
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  • 10 oz raisins (2 cups)
  • 2 large apples (peeled and coarsely grated)
  • 6 oz dark rum (¾ cup)
  • 1 tablespoon vanilla extract
  • 10 oz granulated sugar (1 ¼ cups, divided)
  • 16 oz bread cubes (12 cups)
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 32 oz whole milk (1 quart)
  • 8 large eggs
  • Sugar for topping


  • Toss together 10 oz raisins, 2 large apples (grated), 6 oz dark rum and 1 tablespoon vanilla extract. Set aside for at least 30 minutes to allow the raisins to plump.
  • Generously butter a 13"x9" baking pan. Sprinkle a 1/4 cup of the granulated sugar into the buttered baking pan and shake the pan to coat the butter with the sugar
  • Toss 16 oz bread cubes, 1 tablespoon ground cinnamon and ½ teaspoon ground nutmeg in a large mixing bowl.
  • Toss the raisin mixture into the bread cubes, making sure the fruit is evenly distributed. Transfer the bread mixture to the prepared pan.
  • In a large bowl or liquid measuring cup, whisk together 32 oz whole milk, 8 large eggs and the remaining cup of sugar . Pour the custard evenly over the bread cubes. Allow the bread cubes to sit for 15 minutes to absorb the custard.
  • While the bread soaks, preheat the oven to 350 °F.
  • Sprinkle a 1/4 cup of Demerrara or granulated sugar evenly over the surface of the bread. Bake until the custard is set in the middle, about 30 minutes.
  • If you'd like the top to be extra brown and crunchy, run under the broiler when it's finished baking. Serve warm.

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The recipe can be halved and baked in an 8″ or 9″ square pan.
You can use any type of yeast bread.
The left over pudding can be refrigerated for several days or frozen for up to 3 months.


Serving: 1serving | Calories: 304kcal | Carbohydrates: 51g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 89mg | Sodium: 192mg | Potassium: 330mg | Fiber: 3g | Sugar: 25g | Vitamin A: 225IU | Vitamin C: 2mg | Calcium: 129mg | Iron: 2mg
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!

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