Caramel, White Chocolate and Rum Bread Pudding

Name: Caramel, White Chocolate and Rum Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups 1 x 1 x 1/2-inch pieces trimmed whole wheat bread; 2/3 cup sugar; 1/3 cup light corn syrup; 1/3 cup water; 1/4 cup apple cider; 3 tablespoons unsalted butter; 1/2 cup raisins; 1 1/2 teaspoons ground cinnamon; 1 1/2 teaspoons ground coriander; 1 teaspoon ground ginger; 2 large eggs, beaten to blend; 1/4 cup dark rum; 5 ounces good-quality white chocolate, coarsely chopped

Servings: persons

5 cups 1 x 1 x 1/2-inch pieces trimmed whole wheat bread
2/3 cup sugar
1/3 cup light corn syrup
1/3 cup water
1/4 cup apple cider
3 tablespoons unsalted butter
1/2 cup raisins
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground coriander
1 teaspoon ground ginger
2 large eggs, beaten to blend
1/4 cup dark rum
5 ounces good-quality white chocolate, coarsely chopped

1
Preheat oven to 325F.
2
Arrange bread on large baking sheet; bake until dry, about 10 minutes.
3
Transfer bread to large bowl.
4
Increase temperature to 350F.
5
Stir sugar, syrup and water in heavy medium saucepan over low heat until sugar dissolves.
6
Increase heat and boil without stirring until amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 12 minutes.
7
Remove from heat.
8
Add cider and butter.
9
Return to low heat; stir until sauce comes to simmer.
10
Cover pan and simmer until caramel bits dissolve, stirring occasionally, about 5 minutes.
11
Set pan over ice; stir until caramel cools to lukewarm, about 5 minutes.
12
Mix raisins, spices, eggs, then rum into caramel.
13
Add to bread.
14
Mix in white chocolate.
15
Let stand about 10 minutes, stirring occasionally.
16
Butter eight 3/4-cup custard cups.
17
Divide pudding among cups.
18
Place in large baking pan.
19
Pour hot water into pan to come halfway up sides of cups.
20
Bake puddings until set in center, about 30 minutes.
21
Cool 10 minutes.

500

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 cups 1 x 1 x 1/2-inch pieces trimmed whole wheat bread, 2/3 cup sugar, 1/3 cup light corn syrup, 1/3 cup water, and more.

Yes, Caramel, White Chocolate and Rum Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!