Okay, okay… so we’ve gotten a bunch of requests to post my sister’s Rum Raisin Pudding recipe she made on Easter. So instead of me posting, I recruited my sister, Desiree, to be a guest blogger for today…if she does a good job maybe she’ll be back Enjoy her recipe… it is wonderful!
I often browse the Food Network web site to get meal ideas on those days that I am at a loss for what to make for dinner (or dessert). I use their recipes as a jumping off point instead of following them line by line. One Sunday in attempt to satisfy my sweet tooth craving, I stumbled upon the Neely’s Bread Pudding. I was a little nervous, because I attempted to make bread pudding in the past, and it was a bit of a disaster…mushy and not attractive! This dessert is quick, delicious, and pretty too!
The Neely’s recipe calls for brioche but I chose to make it with the delicately sweet challah bread. I picked up a beautiful loaf at my local Hannaford. I learned that it’s best to purchase it a day or two before you plan to make the bread pudding so the pieces are firm.
I also decided to soak the raisins in rum so they weren’t so hard…and let’s be honest….doesn’t everything taste better with rum!?
For my version, here is what you need:
- 1 ½ cups milk
- 1 ½ cups heavy cream (I used half & half here the first time – just as good!)
- 3 tablespoons unsalted butter
- 1 1/2 teaspoons vanilla extract
- 1 teaspoons ground cinnamon
- A sprinkle of pumpkin pie spice
- 3/4 cup packed (light) brown sugar
- 1/2 cup raisins
- Enough Parrot Bay coconut rum to cover the raisins (about 4 tablespoons or so)
- 1 loaf of challah bread, (about 8 -10 slices) cubed
- 4 eggs, beaten
Preheat oven to 350 degrees F.
Put the raisins in a small bowl and cover with Parrot Bay coconut rum. You could also use nice spiced rum here for an added kick! If you used spiced rum, you probably don’t need as much cinnamon. Let the raisins sit in rum for about 15 or 20 minutes. Make sure you taste one to make sure they are soft and plump;)
In a large saucepan, add milk, cream butter, vanilla, cinnamon, brown sugar, rum soaked raisins and heat until warm. Simmer and stir until sugar dissolves and the butter melts.
Into a large bowl add the cubed bread and pour in the hot milk mixture. Let sit for 30 minutes so the bread absorbs the milk. Just let it hang out and do its thing, if you play with it the bread may lose its shape. Add the beaten eggs to the bread and milk mixture and stir. Pour bread pudding into a buttered 1 1/2-quart baking dish. If you wish, you can sprinkle the top with granulated sugar to make it pretty and shiny as it bakes.
Serve with a scoop of vanilla bean ice cream for an added sweet treat!
This was a huge success in my house, even my husband the health freak loved it and went back for seconds…and thirds!!