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, and a surprise ingredient you may never have heard of – Grains of Paradise.
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.
If you love to try new flavors, Grains of Paradise would be a fun addition to your spice rack (you can buy them on-line). Grains of Paradise look like black peppercorns and have a bit of a bite to them. I often use black pepper to spark the flavors in a fruit dish, and I especially like it with cherries. Grains of Paradise are perfect with fruit because they have a light peppery bite and a lovely sweet and floral background flavor that’s unlike anything I’ve tasted.
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.
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.