A grown-up twist on my beloved traditional Irish Bread and Butter Pudding, my Rum Raisin Bread and Butter Pudding recipe has even more raisins and I soak them in a bit of rum.
- ¾ cup (3 ¾ oz/106g) raisins
- ¼ cup (2floz/57ml) dark rum
- 8 slices (10oz/280g) white bread (crusts on)
- ¼ cup (2oz/57g) butter, softened
- 4 large eggs
- 1/3 cup (2oz/57g) brown sugar
- 2 cups (16oz/450ml) milk
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
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Place the raisins and rum in a small microwave-safe bowl. Cover with cling wrap and microwave for 25 seconds. Set aside and let them plump up.
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Preheat the oven to 350°F (180°C). Butter the bottom and sides of a 9x13 inch (23 x 33cm) baking dish.
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Butter each slice of bread before cutting it into large cubes. Place the bread into your prepared baking dish.
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In a bowl, whisk milk, eggs, brown sugar, cinnamon, and salt.
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Add in the soaked raisins and rum and stir to combine before pouring the mixture over the bread.
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Let the bread soak for a minimum of 45 minutes to absorb the liquid, gently pressing down on the slices every now and then.
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Bake the pudding for about 45-55 minutes, or until it is puffed and golden.
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Serve warm with freshly whipped cream. Store in the refrigerator in a covered container for up to 2 days. Reheat in a 300°F (150°C) oven for 15 minutes.