on Apr 28, 2021, Updated Sep 26, 2023 This cinnamon raisin bread pudding is all about those sweetened slices of bread soaked in rum custard sauce. The cinnamon and nutmeg add fantastic flavours to the bread, and the hit of rum really takes this dessert up a few notches! I’ve included tips on how to keep the bread slices from turning into mush, and how to make bread pudding so that your guests will wipe the platter clean every time. So go ahead and get baking!
Simple Pudding Ingredients – Nothing fancy!
For this easy bread pudding, I’ve used leftover slices of white bread. I like to cut them diagonally so it looks good on the platter. I’ve used milk and eggs for the base and added vanilla extract and brown sugar for sweetness. Nutmeg powder and cinnamon powder add those warm, nutty, woody flavours, which work as contrasting flavour profiles against the sweetness of the dish. I like to garnish this pudding with chopped almonds, walnuts and hazelnuts – lots of crunch and texture!
How To Make Bread Pudding
I’ve broken down the steps of making bread pudding so it’s easy for you to follow.
Soak the bread slices in the egg and milk mixture, garnish with nuts and bake the puddingMake the rum custard sauce separately in a panRefrigerate the custard after it cools downServe chilled cinnamon raisin bread pudding with rum custard sauce!
Top Tips to Make The Best Cinnamon Bread Pudding
When making bread pudding, the bread slices can get mushy really quickly and this isn’t the best way to present it. The trick is to not soak the bread slices for too long in the milk and egg mixture. Just a minute or two will do. This way, the slices will be individually seen too.Make sure you brush the baking dish with melted butter so it doesn’t stick to the bottom.Make sure both the pudding and the rum custard sauce cool down completely before refrigerating themWhen making the rum custard sauce, add the milk in a slow and steady stream while whisking vigorously. Remember, we just want the egg mixture to warm up, and not end up with scrambled eggs!Add the rum in the custard sauce right at the end so that the alcohol doesn’t evaporate
Serve it with Rum Custard Sauce
The ingredients for this rum custard sauce are things that you’ll already have in your pantry. The custard base is made with milk, an egg, some sugar, salt and vanilla extract for seasoning. The recipe calls for a hit of dark rum which has notes of spices and caramel all rolled into one. You can substitute it with some whiskey or bourbon. Serve cold cinnamon bread pudding with chilled rum custard sauce drizzled on top! This dessert will stay fresh for a good 3 days if you want to make it ahead, but I’m sure it’ll be demolished sooner than that 🙂 Guys, I’d love to see pictures of your bread puddings on Instagram! So get baking!
Watch the Video
This recipe was first published on August 21, 2015 and updated on 28 April, 2021 with new photos and a video but no changes to the recipe.
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