Total Time
Prep 10 mins
Cook 40 mins

This is an adaptation of my mother's recipe, I figured that if rum & raisin ice cream is good, why not bread pudding? Of course, you could use brandy or cognac or plain old water for soaking the raisins! Top the pudding with Custard Sauce Custard Sauce or Rum Sauce Rum Sauce or vanilla ice cream.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Put raisins in a small bowl, sprinkle with rum& set aside for at least 10 minutes or overnight, if possible.
  3. Lightly oil an 8 inch baking dish or coat with nonstick cooking spray.
  4. Spread bread evenly in the dish.
  5. Whisk eggs in a medium size mixing bowl.
  6. Add milk, brown sugar, vanilla, cinnamon & nutmeg and stir until the sugar dissolves.
  7. Stir in the rum soaked raisins.
  8. Pour this mixture over the bread and press down gently to ensure that all bread is moistened.
  9. Let stand for at least 10 minutes and up to 30 minutes pressing down occasionally.
  10. Bake for 35- 40 minutes or until puffed& set in the center.
  11. Serve warm with ice cream or frozen yogurt or rum sauce or custard sauce.
Most Helpful

I used wheat bread, which was no problem. The nutmeg is a nice touch. Really easy, really fast!

Kasha February 15, 2004

I made some, enjoyed it soo much made more the very next day. MMMMMMMM good. Didn't have rum so i substituted cognac instead. Was wonderfull. Thanks for sharing CountryLady

hotsunday February 04, 2004

I made this very tasty bread pudding using raisin bread with raisin in the bread, but also added the 1/2 cup raisins with the rum & made recipe as stated. Then made a rum sauce to top the pudding with this was enjoyed by all. Thank you Country Lady for sharing this yummy recipe.

Barb Gertz October 14, 2005