Rum & Raisin Bread & Butter Pudding Recipe

Name: Rum & Raisin Bread & Butter Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup mixed dried fruit (sultanas, raisin, currents etc etc); 1/2 cup dark rum; 1/4 cup demerara sugar; 150 g white unbleached cane sugar; 4 eggs; 2 teaspoons vanilla extract; 300 ml double cream; 300 ml fresh milk; butter; 10 -20 slices stale bread

Servings: persons

1
Mix the fruit and demerara together in a small bowl or large mug and pour the rum over it to coat all the fruit. Mix the fruit and sugar around in the rum then cover and leave in the fridge for 24 hours.
2
Preheat oven to 180u00b0C.
3
Butter all the bread you have on one side and put aside.
4
Slowly mix 150g white cane sugar in a bowl with 4 eggs, added slowly. Also add 2 drops of vanilla extract.
5
Whisk slowly until smooth and creamy, then continue to add while slowly adding the cream and the milk.
6
Layer the bread in the bottom of a large ovenproof dish and then sprinkle the soaked fruit over this layer. Add another layer of bread, and repeat the process until you run out of bread and fruit.
7
Pour over the vanilla custard and allow to stand for 15-20 minutes to allow the bread to soak up all the custard. If you have any rum and sugar remaining in the fruit bowl pour this over the top of the pudding after 15-20 minutes of standing.
8
Place in a bain marie in the oven and cook for around thirty minutes until it is golden brown and slighty crispy on top.
9
Enjoy!

648

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 10 ingredients. The key ingredients include: 1 cup mixed dried fruit (sultanas, raisin, currents etc etc), 1/2 cup dark rum, 1/4 cup demerara sugar, 150 g white unbleached cane sugar, and more.

Yes, Rum & Raisin Bread & Butter 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!

Rum & Raisin Bread & Butter Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions