Indulge in Delight: Rum Raisin Bread Pudding with Warm Vanilla Sauce
There’s something undeniably comforting about a warm, fragrant bread pudding. It’s the culinary equivalent of a cozy blanket on a chilly evening, a hug from your grandmother, and a nostalgic trip down memory lane all rolled into one delicious dessert. And when you infuse it with the rich, boozy sweetness of rum-soaked raisins and top it with a creamy, decadent vanilla sauce, you elevate it to a whole new level of indulgence. This Rum Raisin Bread Pudding with Warm Vanilla Sauce is guaranteed to be a showstopper, perfect for holiday gatherings, special occasions, or simply a well-deserved treat after a long week.
This recipe is designed to be approachable for bakers of all skill levels. While it does require a few steps, each one is straightforward and easy to follow. The result is a bread pudding that’s custardy and soft on the inside, slightly crispy on top, and bursting with flavor. Let’s get started!
**Prep Time:** 30 minutes
**Cook Time:** 50-60 minutes
**Total Time:** 1 hour 20 minutes – 1 hour 30 minutes
**Serves:** 8-10
## Ingredients:
**For the Rum Raisins:**
* 1 cup raisins (preferably golden or a mix of golden and dark)
* 1/2 cup dark rum (or substitute with rum extract and water, see notes below)
**For the Bread Pudding:**
* 8 cups stale bread, cubed (about 1 loaf of brioche, challah, or French bread, see notes below)
* 4 large eggs
* 2 cups whole milk
* 1 cup heavy cream
* 1/2 cup granulated sugar
* 1/4 cup packed light brown sugar
* 1 teaspoon vanilla extract
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* Pinch of salt
* 2 tablespoons unsalted butter, melted, for greasing the pan
**For the Warm Vanilla Sauce:**
* 1 cup heavy cream
* 1/2 cup granulated sugar
* 1/4 cup unsalted butter
* 1 tablespoon vanilla extract
* Pinch of salt
## Equipment:
* Large bowl
* Medium saucepan
* 9×13 inch baking dish
* Whisk
* Measuring cups and spoons
* Rubber spatula or wooden spoon
## Instructions:
**Part 1: Prepare the Rum Raisins**
1. **Soak the Raisins:** In a medium saucepan, combine the raisins and rum. Bring the mixture to a simmer over medium heat. Reduce the heat to low and let it simmer for 5-7 minutes, or until the raisins have plumped up and absorbed most of the rum.
2. **Cool and Set Aside:** Remove the saucepan from the heat and let the raisins cool completely in the rum. This allows them to further absorb the flavor. Once cooled, set aside for later use.
**Alternative for those avoiding alcohol or prefer a milder flavor:** Substitute the 1/2 cup of rum with 1/4 cup rum extract mixed with 1/4 cup water. Heat gently as described above, watching carefully to prevent scorching. The extract provides the rum flavor without the alcohol content.
**Part 2: Make the Bread Pudding**
1. **Prepare the Bread:** Cut the bread into 1-inch cubes. It’s best to use stale bread, as it will absorb the custard better and prevent the bread pudding from becoming soggy. If your bread isn’t stale, you can dry it out by spreading the cubes on a baking sheet and baking them in a 300°F (150°C) oven for 10-15 minutes, or until lightly toasted. This step is important to ensure the right texture.
2. **Grease the Baking Dish:** Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with the melted butter. Make sure to coat the bottom and sides of the dish evenly to prevent the bread pudding from sticking.
3. **Whisk the Custard:** In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined. The sugar should be completely dissolved.
4. **Combine Bread and Custard:** Add the cubed bread to the custard mixture and gently toss to coat. Make sure all the bread pieces are evenly saturated with the custard. Let the mixture sit for 15-20 minutes to allow the bread to absorb the custard. This soaking time is crucial for a moist and delicious bread pudding.
5. **Add the Rum Raisins:** Gently fold in the rum-soaked raisins into the bread and custard mixture. Distribute them evenly throughout.
6. **Pour into Baking Dish:** Pour the bread pudding mixture into the prepared baking dish. Spread it out evenly.
7. **Bake:** Bake in the preheated oven for 50-60 minutes, or until the bread pudding is golden brown and set. A knife inserted into the center should come out clean, or with just a few moist crumbs. If the top is browning too quickly, you can loosely cover the baking dish with aluminum foil during the last 15-20 minutes of baking. This prevents burning and ensures even cooking.
8. **Cool Slightly:** Let the bread pudding cool for at least 10-15 minutes before serving. This allows it to set up a bit more and prevents it from falling apart when you cut into it.
**Part 3: Prepare the Warm Vanilla Sauce**
1. **Combine Ingredients:** In a medium saucepan, combine the heavy cream, granulated sugar, butter, and salt.
2. **Cook and Stir:** Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved. Bring the mixture to a simmer and continue to cook, stirring occasionally, for 2-3 minutes, or until the sauce has thickened slightly. Be careful not to boil the sauce for too long, as it can become too thick.
3. **Remove from Heat and Add Vanilla:** Remove the saucepan from the heat and stir in the vanilla extract.
4. **Serve Warm:** Keep the vanilla sauce warm until ready to serve.
## Serving:
* Spoon a generous serving of warm bread pudding into a bowl.
* Drizzle liberally with the warm vanilla sauce.
* Optional toppings: Dust with powdered sugar, sprinkle with chopped pecans or walnuts, or add a dollop of whipped cream.
* Serve immediately and enjoy!
## Tips and Variations:
* **Bread Choice:** The best bread for bread pudding is bread that is slightly stale and can absorb a lot of liquid. Brioche, challah, and French bread are all excellent choices. You can also use day-old croissants or even leftover panettone for a festive twist. Avoid using soft, pre-sliced sandwich bread, as it will become too mushy.
* **Rum Alternatives:** If you’re not a fan of rum, you can substitute it with other liquors, such as bourbon, brandy, or even amaretto. Alternatively, you can use rum extract for a non-alcoholic option. You can also use apple juice or orange juice for a different flavor profile.
* **Raisin Variations:** Feel free to experiment with different dried fruits, such as cranberries, dried cherries, or chopped dried apricots. You can also add nuts, such as pecans, walnuts, or almonds, for added texture and flavor.
* **Spice Variations:** Adjust the spices to your liking. You can add a pinch of ground cloves, allspice, or cardamom for a warmer, more complex flavor. You can also add a grated orange or lemon zest for a citrusy note.
* **Chocolate Chips:** For a chocolatey twist, add 1/2 cup of chocolate chips to the bread pudding mixture.
* **Make-Ahead Option:** You can prepare the bread pudding mixture up to 24 hours in advance. Simply cover it tightly and refrigerate it until ready to bake. Add a few extra minutes to the baking time if baking from cold.
* **Vanilla Bean:** For an even richer vanilla flavor in the sauce, use a vanilla bean. Split the bean lengthwise and scrape out the seeds. Add the seeds and the bean pod to the cream mixture while it’s simmering. Remove the bean pod before adding the vanilla extract.
* **Individual Servings:** For a more elegant presentation, bake the bread pudding in individual ramekins. Reduce the baking time by 10-15 minutes.
* **Preventing Soggy Bread Pudding:** The key to preventing soggy bread pudding is to use stale bread and to let the bread soak in the custard mixture for a sufficient amount of time. You can also lightly toast the bread cubes before adding them to the custard.
* **Storing Leftovers:** Leftover bread pudding can be stored in the refrigerator for up to 3 days. Reheat it in the oven or microwave before serving. The vanilla sauce can also be stored in the refrigerator for up to 3 days. Reheat it gently in a saucepan over low heat before serving.
## Troubleshooting:
* **Bread pudding is too dry:** This could be due to overbaking. Check the bread pudding frequently during baking and remove it from the oven when a knife inserted into the center comes out clean, or with just a few moist crumbs. You can also add a little more milk or cream to the custard mixture next time.
* **Bread pudding is too soggy:** This could be due to using bread that is too fresh or not letting the bread soak in the custard mixture for a sufficient amount of time. Make sure to use stale bread and let it soak for at least 15-20 minutes.
* **Vanilla sauce is too thin:** Cook the sauce for a longer time, stirring constantly, until it thickens to your desired consistency. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the sauce while it’s simmering to help thicken it.
* **Vanilla sauce is too thick:** Add a little milk or cream to thin it out.
## Nutrition Information (Approximate, per serving):
* Calories: 450-550
* Fat: 25-35g
* Saturated Fat: 15-20g
* Cholesterol: 150-200mg
* Sodium: 200-300mg
* Carbohydrates: 50-60g
* Sugar: 30-40g
* Protein: 8-10g
**Note:** Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.
This Rum Raisin Bread Pudding with Warm Vanilla Sauce is a guaranteed crowd-pleaser. Its comforting flavors and decadent texture make it the perfect dessert for any occasion. So gather your ingredients, preheat your oven, and get ready to indulge in a truly unforgettable culinary experience! Enjoy!
This recipe is designed to be easily adapted. Feel free to experiment with different flavors and ingredients to create your own signature bread pudding. The possibilities are endless!