This Recipe for Rum Raisin Bread Pudding Gives You a Buttery and Boozy Treat in Less than an Hour
For potluck dinners, bread pudding is one of my favorite desserts to make for a crowd. It comes together in just one bowl, requires only a handful of ingredients, and once you take it out of the oven it’s ready to serve — no finicky icing or cake layering needed. And Sarah Fennel, the blogger behind Broma Bakery, just shared her tasty take on it.
“FRIENDS. 5 words. rum. raisin. croissant. bread. pudding,” Fennel writes in an Instagram caption. “AKA the most scrumptious bread pudding you’ll ever have with a boozy kick, plump raisins, the best buttered rum sauce, and croissants. the rum cuts the sweetness just perfectly and UGH i’m salivating just thinking about it.” Say no more — we’re 100 percent on board.
To make Sarah’s Rum Raisin Bread Pudding, whisk together sugar, milk, rum, eggs, cinnamon, and salt in a large mixing bowl. Add croissant pieces or bread cubes and toss until they’re coated in the sweet, eggy mixture. Then, fold in the raisins before pouring everything into a butter-greased casserole dish. Bake until the pudding has puffed up and taken on a golden-brown hue around the edges.
As the bread pudding cools, make the crème anglaise by simmering cream, sugar, rum, and butter in a saucepan over medium heat. Create a thin paste by combining a bit of the mixture with flour, then whisk into the simmering sauce. Simmer until the sauce can coat the back of a spoon, then let it cool slightly before drizzling it over the bread pudding. Sarah recommends enjoying it warm.
After seeing this recipe, I’m hungry and want some bread pudding in my stomach, stat! Craving more bread pudding inspiration like I am? Check out these recipes for Spiced Pumpkin Bread Pudding with Chocolate Chips, Banana Bread Pudding with Rum Toffee Sauce, or a savory Mushroom and Leek Bread Pudding.