Ingredients Jump to Instructions ↓

  1. 1 cup raisins

  2. 1/4 cup dark rum (recommended: Myers's)

  3. 1 1/2 loaves stale French or Italian bread , torn into pieces

  4. 3 cups milk

  5. 3 eggs, slightly beaten

  6. 1/2 cup butter, melted

  7. 2 teaspoons cinnamon

  8. 2 teaspoons vanilla extract

  9. 1 cup heavy cream or 1 cup evaporated milk

  10. 1 cup sugar

  11. 3/4 cup brown sugar

  12. 2 tablespoons molasses

  13. 2 teaspoons lemon zest

  14. 1/2 teaspoon salt

  15. 1 1/2 cups sugar

  16. 5 ounces evaporated milk

  17. 4 tablespoons margarine

  18. 1 egg, beaten

  19. 2 egg yolks, beaten

  20. 3 tablespoons dark rum (recommended: Myers's)

Instructions Jump to Ingredients ↑

  1. Place raisins in a small bowl with rum and soak for a couple of hours. Drain raisins and reserve soaking liquid.

  2. Place bread pieces in a 9 by 12-inch baking dish. Add raisins to dish. In a large bowl, combine the milk, eggs, butter, cinnamon , vanilla, heavy cream , sugar, brown sugar, molasses, lemon zest , and salt, and mix well to ensure the sugar has been dissolved. Add the reserved raisin soaking liquid to the milk mixture and pour over bread. Let sit until bread has soaked up all of the milk mixture for at least 1 to 2 hours.

  3. Preheat oven to 350 degrees F.

  4. Place baking dish in another large pan and add water about halfway up the sides of the baking dish . Bake for 1 hour or until bread pudding has set. Remove bread pudding from oven and let cool to just warm.

  5. Combine sugar, evaporated milk , margarine , egg and yolks in the top of a double boiler and cook, stirring well, until thick. Do not let sauce boil. Keep warm until serving time. Whisk in rum just before serving. Serve bread pudding with sauce.


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