Rum And Raisin Bread Pudding – a delicious recipe with Milk, Butter, Maple Syrup, Ground Cinnamon, Brown Sugar, Rum. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a medium saucepan, add milk, butter, maple syrup, cinnamon, brown sugar, rum, and raisins. Bring to a simmer over medium heat and stir until all of the butter is melted and the sugar has disintegrated (about 5 minutes). Remove from heat.
2
In a large bowl, add broken pieces of bread. Pour milk mixture over the bread.
3
With a large spoon or ladle, press down on the bread to ensure it soaks up the milk. Let stand for 30 minutes at room temperature.
4
Preheat oven to 350u00b0F.
5
After 30 minutes, most of the milk mixture should be absorbed. Slowly pour beaten eggs over the bread and stir; take care to not break all the bread.
6
Transfer the bread mixture to a greased 1 1/2 quart baking dish or greased ramekins. Bake for approximately 50 minutes. Let stand for a few moments before digging in.
493
kcal
Calories
24
g
Fat
53
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 cups Milk, 3 Tablespoons Butter, 1 teaspoon Real Maple Syrup, 1 teaspoon Ground Cinnamon, and more.
Yes, Rum And Raisin 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.
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