A Rum and Raisin Bread Pudding Recipe For Thanksgiving | The Good Stuff with Mary Berg

rum

🥗Healthier: vanilla extract

💰Cheaper: apple juice

Vanilla extract adds flavor without alcohol, while apple juice provides sweetness.

heavy cream

🥗Healthier: half-and-half

💰Cheaper: milk

Half-and-half reduces calories while maintaining creaminess.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide a similar texture and flavor, while sunflower seeds are cost-effective.

Start with croissant and bio bread as the base.

Use stale bread, tearing it into pieces and placing it in a casserole dish.

Soak raisins in dark rum before adding them to the bread.

In a bowl, whisk together 3 eggs, heavy cream, milk, nutmeg, cinnamon, salt, vanilla, and brown sugar.

Add 2 to 4 tablespoons of dark rum to the egg mixture and whisk well.

Pour the custard mixture over the torn bread, ensuring it's well coated.

Let the mixture sit for about 15 to 20 minutes to soak up the liquid.

Preheat the oven to 350°F (175°C).

Bake until set but slightly jiggly in the center, checking for doneness based on the bread's dryness.

Prepare a rum sauce by combining equal parts cream, butter, and brown sugar in a pot, whisking until smooth.

Once the bread pudding is done, drizzle the rum sauce over the top and let it cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens