pure decadence. [cinnamon & raisin bread pudding w. spiced rum sauce]

January 2nd, 2012 by | comments

Happy 2012! If you want to indulge before you start your New Year’s resolutions, I suggest you make this decadent bread pudding. Think of a cinnamon roll drenched in a warm, caramel-rum sauce. Have I tempted you?

Hope everyone has a relaxing, food and football-filled day (assuming you’re into that). We need a lot of crossed fingers for our Buckeyes!


8 large eggs

3 1/2 cups whole milk

2 cups sugar

1 1/2 cups heavy whipping cream

1 tsp. vanilla extract

1 1-lb. loaf Trader Joe’s cinnamon-swirl bread, cut into 1-inch cubes

1 cup golden raisins


Butter 13x9x2-inch glass baking dish. Whisk eggs in large bowl to blend. Add milk, sugar, cream, and vanilla; whisk to blend well. Stir in bread and raisins. Pour mixture into prepared baking dish. Cover and refrigerate 2 hours.

Preheat oven to 350 degrees.

Bake pudding uncovered until puffed and golden, about 1 hour 15 minutes. Cool slightly. Serve warm with spiced rum sauce.

Spiced rum sauce recipe:

1 cup (packed) golden brown sugar

1/2 cup (1 stick) unsalted butter

1/2 cup heavy whipping cream

2 tbsp. dark rum

3/4 tsp. ground cinnamon


Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes. Add cream, rum, and cinnamon and bring to simmer. Simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes. Serve warm. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before serving.)

Recipe from Epicurious.

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